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.

One Pot Chicken Florentine

One pot.  That got your attention didn't it?  One pot equals, easy, less dishes and we all know we LOATHE doing dishes.  Don't we?

Really, one pot just means easy to me.  And as I mentioned, not tons of dishes.  There is a little prep work, but it is so worth it.  A cutting board, a knife, a measuring spoon, the usual suspects but that is nothing.  You could even serve this in paper/plastic bowls or plates.  Sad isn't it?  Sad that a person (me) who encourages meals at the table, together, families, talking, communicating, laughing, is encouraging hurrying up dinner, with throw away dishes so you can get to your favorite drama of the night.  Oh well, that's me.

This is kind of an all in one, veggie, lean protein, and definitely the heavy cream food group!  I hope you enjoy this quickie! (teehee)  Sorry, that was completely inappropriate, but, hey..........*shrugs*

Make this in a large pot, something with a lid.  TIP: IF you have a ginormous pot that you have no lid for, whether you lost it, broke it, used it as a weapon in a murder case, etc.......use a pizza pan upside down for a lid!

You will need:
1 T. butter
2 lg chicken breasts cut into bite sized chunks, uncooked
1/4 tsp (heaping) minced garlic
3 cups chicken stock
12 oz. bow tie pasta
1 cup heavy cream
1/2 cup good grated Parmesan cheese
2-3 cups fresh spinach (NOT frozen)
1 pint cherry or grape tomatoes, halved
salt and pepper to taste

In a large pot melt your butter.  Add in cut up chicken and stir often, until the chicken is nearly cooked through. Add in garlic and pepper and stir for 1 minute.

 

Pour in the chicken stock, bring a boil and add in pasta.

Cover, and reduce heat to simmer for the time that is suggested on your pasta package.  Now, TWO minutes before the timer goes off, uncover, stir, add in heavy cream and Parmesan cheese and stir to combine.

 

Stir in spinach.  Keep stirring to wilt the spinach, and when it is wilted shut off the heat.

Add the halved tomatoes and toss.  Let sit for 2-3 minutes before serving.  Serve this with some toasty, roasty, crunch bread!

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!

Hearty Ham and Bean Soup

Haven't we discussed this before?  Me, enjoying cooking things I don't care to eat?   Is anyone else that way?  I love cooking everything even if I don't always feel like I would put it in my mouth for love nor money!  I love this way this smells cooking, just LOVE it.  I don't do beans, we all know this from Chefwannabe secret #3044 or something.  Maybe I am odd.  But I don't think I can be the only one!

 

 

This is a dish that was an old standby growing up.  If we had ham, which was afforded only on holidays, my mom never threw the ham bone out.  She always made a huge pot of ham and bean soup.  Yuck!   My mom was never big on lots of seasoning, and this is one dish, I agree with her on.  Basics my friends, just the basics.  Let the ham and chicken stock do the work.  My mom of course used all water, but I decided to add that little extra element of flavor by trading out half with chicken stock.  I tasted the broth, and it was awesome!

 

Some of you are wondering if you can do this with canned beans, and the answer is yes.  You can.  But if you have the time, do dried.  Do not salt your soup, your ham and stock should take care of that.  Let anyone who wants to raise their blood pressure a couple of hundred points add their own!  (btw that comment comes from a salt fanatic working hard to not use AS much)  Anyway if you use canned beans, you don't need to cook it as long, just long enough to infuse beautiful ham flavor into them.  I would say an hour, on a low simmer. 



Enjoy this dish friends!  Good old home cookin'!

 

2 cups dried white northern beans
1 lb ham bone or ham hocks
2 cups chicken stock
2 cups water
1 small onion diced fine
1 small carrot grated
1 cup dice ham (optional)

The night before.....

In a large bowl, add in dried beans.  Add water, until they are covered plus about 3 inches.  DO NOT SALT.  Let sit overnight. 

After a long rest......

In a large pot, add in onions, carrot, ham bone, beans, water, ham (if using) and stock.  Give a good stir and simmer for 2 hours, or until beans are tender, stirring every 30 minutes or so.  The more you stir, the thicker your soup will be. Roughing up the beans will smoosh them and allow the soup to thicken more. Simmer with the lid off the last 30 minutes.  I served up a bowl that was more soupy and then thickened up the rest!

Slow Cooker Method:
Add all ingredients to slow cooker and cook on low for 8 hours.  You will have a more soup like consistency so using an immersion blender, blend your soup slightly.  You can do this by adding about 1/3 of your soup into a food processor or blender and adding it back in as well!

Your "me no likey beans" 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

Spaghetti Corn

DISCLAIMER: Yes, this uses Velveeta a "cheese product".  A LOT of it.  No this does not qualify as a healthy recipe.   You can try this with regular cheddar cheese, but I can't guarantee the outcome of your dish.

Spaghetti corn.  OHHHHH, spaghetti corn.  I love this side dish.  In fact, I think part of why I love it so much is that it holds fond memories of my friend Leann, and her family who I thought and still think the world of.  Great people, kind people, generous people.....what a blessing to anyone who entered their home!

The first time I had this at the Rasmussen house, I had come over because I was mad at my mom!!  I am sure it was a very good reason....THEN!   It was dinner time, and they had just finished up.  Leann, your mom was sure I hadn't eaten anything so she made me a plate and insisted I eat.  I looked at this orange mountain of I wasn't sure what and thought, "OMG, how do I nicely irp right here"?  I thanked Linda (Leann's mom) and thought, "just swallow and drink, swallow and drink, do NOT breath from your nose, just throw it down the hatch".  I would have never done anything to be unappreciative of Linda, she is so kind, and I just adored her.  I just put my big girl panties on and did it. 

Well....

While I was taking my first bite of the "unknown", Leann's dad cracked some ridiculous joke.  NOT uncommon.  I started to laugh and accidentally CHEWED the "unknown".  I didn't mind it so much, so I took another bite.  I purposely tried to taste it and wouldn't you know, I LOVED it!  I loved it so much I had to ask her to heat up more.  No shame in my game folks, if it is good, EAT it!  Anyway, thus came my love of this delish dish.  This situation has happened to me on several occasions as a young person.  Through this "forced to be respectful" method, I love brussel sprouts, tomatoes AND asparagus!  Three of my favorite foods to this day!

Years have passed, I was out of touch for a long time with Leann, and got back in touch over Facebook.  Sadly, Leann's dad has passed away, but her mom is still a spaghetti corn makin' mama!  I for some reason was thinking about it awhile back and emailed Leann for the recipe.  She said they still make it on holidays, and she still loves it!  That was just confirmation I HAD to make it and share it with you!!

The original recipe calls for canned corn.  All l had was 10 ounce bag of frozen corn.  I let it thaw and used it, it worked perfectly. 

1 can creamed corn
1 10oz bag of frozen corn that has been allowed to thaw
1/2 of a large brick of Velveeta.  (yes you read it right, cube it up)
1 cup broken spaghetti
1/2 stick of butter

Preheat your oven to 350.  In a small casserole dish, combine all ingredients. 

Bake for 1 hour.  Make sure to stir all ingredients a couple of times during baking to ensure the pasta gets fully cooked and all ingredients are combined. 

Remove and enjoy.  This is very rich, very delicious and a perfect side dish for any meal!  It is easy, and cheesy, who could ask for more?!

I don't think we try new things enough.  Give foods you think you don't like, a chance!  Your taste buds are always changing, and being close minded never looks good on anyone, ever!

Your "try something you think you don't like at least once this week" Chefwannabe

One Pot Beefy Rice

Yes, I DID say 4 ingredient.  This is going to be every busy parents dream dish.  Ok, well "dream dish" might be a little dramatic but it will satisfy your hungriest little monsters...er...children.

 

I worked at a daycare in high school.  We used to make this a lot, but we just added ground beef to a pre boxed rice mix.  I loved it.  It was sodium laden goodness.  However in my older and wiser years, I dropped the box mix and did it all with my own ingredients, ok MOSTLY.  You simply do everything in one pot.  You can add other things you like, onions, carrots, celery garlic, any veggies you want really, maybe even diced tomatoes.  However, today I am sharing it in its simplest form which is my favorite.  If you do veggies, just cook them with the hamburger as you brown it!

I hope you give it a try.  It is a great meal for picky eaters I find.  If you have all the ingredients on hand you can have supper in 15 minutes.  Dead serious, maybe even less.  I do not count salt, pepper or seasonings as ingredients by the way, just in case you wondered! 

1 lb ground beef
1 envelope onion soup mix
3 cups instant rice (uncooked)
3 cups good beef broth (I like low sodium)
1 tbsp. parsley (optional)
1 tbsp. onion powder (optional)
1 tbsp. garlic powder

In a large pot, add in ground beef and any veggies you choose, IF you choose.  Pepper and lightly salt the beef to taste.  If you use a high fat content hamburger, drain the grease at this point, but do NOT rinse.  If you use lean ground beef, just leave it.  Add in the beef broth, onion soup mix, onion powder and parsley.  Bring to a boil, add the rice, cover and remove from heat.  Wait 5-7 minutes and fluff with a fork.  Enjoy!

Your "done before ya know it" Chefwannabe

Funeral Casserole. Dead Man's Pie. Tater Tot Casserole

Yea, I used the word, but ONLY because I love the name my family has for this dish.

So, you know how in cities people have funerals and then a meal at a resturant or at their home right?  Well it is different in small town USA.  Growing up in a small town, when someone passes away, after the funeral they have a luncheon.  This luncheon is often a main dish such as ham and a side dish, like scalloped potatoes, prepared by the church women.  In my church it was the Altar Society!  I still get a little pit in my stomach when I think of some of those ladies.  Scary.  I thought you had to have gray or silver hair to be in that "club", turns out, you don't!   Anyway everyone else is to bring potluck type dishes.   Many times the whole town pitches in and this is how funeral lunches go in small town USA, ok Nebraska USA.

My mom would ALWAYS made this for funerals, so it was dubbed many years ago "Funeral Casserole" in my family.  Thanks to the wit of my sister Sue, it later became "Dead Man's Pie".  After deciding it was to traumatizing to her children she went back to the old standby name. LOL  Anyway, this casserole is a staple or was a staple in many households through the years.  My mom made it plain, hamburger, green beans, mushroom soup and tater tots.  Oh yea, the tater tots.  I swear, my mom used to measure the casserole dish, divide it by the size of the tots and how many she had to make sure she had PERFECT lines, and not a single spot left uncovered by the tot!  

One time, I just threw the tots on top.  She hasn't been the same since.  See what I mean?

I have added cheese on top of mine, you don't have to.  I also added some seasoned salt to the hamburger because honestly, it feels a little bland if you don't.  Cheese is my new staple on this dish, should I decide to purposely make it again at some point in my life!

This recipe makes 1, 8x8 or 9x9 pan.  Simply double the ingredients for a 9x13!

1 lb ground beef
2 cans of cut green beans (or use fresh, that you have cooked, 2 cups)
1 can cream of mushroom soup
16 ounces of tater tots, frozen  (you might have a few leftover)
1 tsp seasoned salt (I used Northwoods by Penzeys)
salt and pepper to taste
1 cup shredded cheese (optional) I used Colby

Preheat your oven to 375 degrees.  Place hamburger in the bottom of your baking dish.  Using your hand or a spoon, spread it evenly to cover the entire bottom.  Salt and pepper, (if you choose) and sprinkle your seasoned salt of choice over.  I like the ground beef to have some flavor instead of...."blah, ground beef, woohoo".  You know what I mean?  OK, good.

Next, in a bowl combine green beans and mushroom soup.  My mom never did this, but I do, I find it aggravating to try and spread the soup on the green beans.  Cut out the madness friends, just mix them together!  Now, spread that mixture on top of the ground beef.

Now, according to Marlene (my mother) at this point, you arrange the tater tots in a near obsessive compulsive manner.  You line up the tots, evenly and those lines BETTER be straight.  Got it?  (just kidding ma, kinda).  You could add a little salt and pepper and seasoned salt or one or the other, or nothing at all to the top.  I don't do bland, so I like adding a little flavor to every layer. 

Bake for approximately 40 minutes, then add cheese to the top and bake another 10-15 minutes

Enjoy this easy, great for making ahead or freezing C-word! HA!

Your "Marlene is watching your tater tot lines" Chefwannabe

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!

Chicken and Noodles over Mashed Potatoes

I know, I know. 

It is like a carb addict's dream.  This is a once or twice a year treat, I grew up on.  This dish will make some of you go...."WHAT is she THINKING"?  Seriously, just chill!  This is a dish I grew up on here in Nebraska.  I have never heard of anyone else eating it.  I don't know if it is just a Nebraska thing, a Midwestern thing or what but let me tell ya somethin'...NOTHING tastes better on a freezing cold, snowy day than THIS dish! 

This is not soup.  It is not "pot pie" as my easties would call it.  It is "Chicken and Noodles".  Thick and creamy and served alone or on a bed of mashed potatoes. 

When I moved to Jersey, some friends wanted a "Nebraska" kind of meal.  I made them this.  I make fresh pasta when I make this.  It is to easy and delish not too.  If you don't groove on making your own pasta, use 2  bags of good thick frozen noodles, or a large bag of egg noodles.  Makes no different to most people, makes all the difference to me.  You may need a few more noodles than I recommended.  I am not sure how many in pounds or ounces or anything else my recipe makes homemade.  So keep a few extras, you want this SUPER thick!

This recipe makes a boatload, but again, eat to your hearts desire and FREEZE, because it freezes like a dream.  In fact, when you decide to eat the rest of it up, you can always add some extra chicken stock and just have it as Chicken Noodle Soup!  This is a QUICK version so I am using store bought items.  The point is to get this baby cooking ASAP!

This is a quick version, (aside from my homemade noodles) much different than how my mom made it but, better....oh wait.  Did I say that out loud?  Anyhoodle, you decide on the noodle part.  I will give you the recipe I use, it is not the same as my Amish noodles, but those will work too!

3 eggs
3 cups flour
2 tsp salt
1 tbsp dried parsley flakes
1/3 to 1/2 cup water or chicken stock as needed (I make my broth first and just use some of that)

Mix eggs, flour, salt and parsley together.  Add water or chicken stock for more flavor until a nice, non sticky dough is achieved.  I use my kitchen aid pasta roller but you can roll it out by hand just as easy.  Roll the dough as thin or thick as you like.  Roll out 1/4 of the dough at a time.  You may need to dust your pieces with some flour if they are a bit sticky. Let the sheets sit, divided by a kitchen towel until ready to use.  There is no need to let them dry.  Use a pizza cutter to quickly cut them into the width of noodles you like!

For the rest of the soup:
3 cups shredded chicken or turkey (I am using Thanksgiving leftover)
2 cans of cream of chicken soup
2-32oz boxes of chicken stock or broth or homemade is even better!
1 tsp poultry seasoning
1 tsp onion powder

Mix all ingredients except chicken/turkey. When combined completely add poultry.  Bring to a boil and add the noodles a handful at a time until they are all in the pot!  After cooking there should be VERY little broth.  You want it thick.  Ladle over a bed of mashed potatoes and eat your heart out carb lovers!  If you don't have a great mashed potato recipe, here is mine Perfect Mashed Potatoes and Gravy!

Again I realize this is something we can't all eat everyday but that is what makes it so cozy and comforting, that once or twice a year you DO get to eat it.  Memories of childhood winters just play like a movie in my mind.  Sledding at Aubles pond, down the hill on to the frozen pond, hiking home, 3 blocks behind the older kids who wouldn't wait for me, snot running out of my nose, bawling, sled and ice skates in tote............perfection.

Your "STILL loves sledding"chefwannabe

"Faux" Mein

Great name, isn't it?  Thanks honey!  My husband came up with this, during our discussion on what to name it.  I love it!  And it is exactly what it is!  I labeled the photo as CHICKEN but, that is because I used chicken, you will see you can choose any protein you wish!

I LOVE lo mein.  I was out of the usual pasta I use for lo mein.  I use soba noodles or pancit canton noodles.  I realize not everyone has access to specialty pastas and since we didn't feel like running to the Asian Market, I used spaghetti.  I also am trying to reduce my sodium.  When I spent a couple of days really paying attention to the amount of sodium in my food I almost died.  I wanted to cut down on the amount of sodium, I mean using soy sauce, you can't cut it all out, but all of my products are low sodium.

You all know I am a carb fein, it is impossible for me to say no to pasta.  You can keep trying to convince me all you want about wheat pasta, but I tried it.  I don't buy your "you get used to the flavor".  Nope, I have made enough changes in our diets, to NOT have to choke down whole wheat pasta.  I made like 12 typos in that last sentence just trying to get my fingers to TYPE "whole wheat pasta".  The point is, that is not going to change for me.  This isn't of course all of your usual lo mein suspects but it is what I had on hand and what I love is that you can add any veggies you like or need to use up.  Same with the protein, use pork or beef or no meat!  This is just a method you can use, when you need a quick, VERY budget friendly meal.  I also added some heat to mine, but as always, that is easily omitted. 

Here we go for this easy, budget friendly, tummy satisfying, faux mein!

12 ounces spaghetti
2-3 chicken breasts, thighs, pork, beef, or tofu.
2 tbsp low sodium soy sauce
2 cloves garlic minced/crushed
1/2 tsp ginger
1/2 cup grated carrots
OPTIONAL-
2 cups veggies of your choice.  Divided or all the same, no matter. 
1 tsp red pepper flakes or minced dried red chili's
1 cup low sodium chicken stock
Additional 2 tbsp low sodium soy sauce
2 tbsp Unagi Sauce (if you can't find this, just use dark soy sauce, or extra reg soy)

Cut your meat into think slices and then strips.  You want them to cook quickly while you stir fry them.  When you have them cut, place them in a bowl, add 2 tbsp soy sauce, ginger, red pepper flakes and garlic.  Mix together and let sit at least 15 minutes.  In the meantime boil your spaghetti.  Drain it and then rinse immediately with cold water for this recipe.  Let is sit in the colander and just drain and dry while you prepare the rest of your ingredients.  In that same pot you boiled your pasta in or a large wok, add in 2 tbsp peanut or vegetable oil .
In a large wok or same pot you boiled your pasta in, add in 2 tbsp peanut oil.  Add in your meat and stir fry until it is cooked completely through.  Add in veggies of your choice and cook another 2 minutes.  Now add in your chicken stock.  Let simmer a couple of minutes to slightly reduce.  Add your pasta and toss, also add in 2 more tbsp soy sauce and unagi sauce.  When all the pasta is covered in the "sauce" it is ready to serve! 

I LOVED this, I would loved it more with green onions and bok choy but, next time.  There is no heavy "sauce", it just is really good and light.  I enjoy writing you recipes that you can change up to meet your families tastes and dietary needs.  My husband was dying for mushrooms in it.  My goal is to add more lean protein and veggies than pasta.  I am not there yet, because I was low on veg, but that is my ultimate goal with this recipe.  I say to add 2 cups of veggies as an option but the reality is, add all the veggies you want! 

Easy, quick and really stretches the buck.  Try my FAUX MEIN soon!

Your "how can you go wrong with Faux Mein" chefwannabe

Orecchiette and Sausage (A one pot wonder)

Ok I might have lied.  No, actually I didn't.  Wait.....I think I did.

Well, it isn't technically a ONE pot oh wait, yes it is, it is ONE pot.  And ONE skillet! :)

Ok now that, that inner battle has been won, by me of course, let me tell you a little something interesting.  Do you know what orechhiette means?  It means a small ear.  I thought you might enjoy knowing that.  It is a pasta typical of a region in southern Italy (where my dads mother comes from)  Anyway the only real reason I told you was become some people just "couldn't bring themselves to eat witch finger cookies", wonder how those peeps are gonna like eating little ears.  Cause they DO look like little ears and that color just drives home the fact you COULD be consuming, small Italian troll ears.  Just pointing that out.  Maybe I should be flattered, maybe my witch finger cookies really DID look that much like a real finger, you know being green and all.

Anyway, I love this pasta.  I have a real thing for shapes of pasta.  I know it is all the same basically, I just have certain kinds I think taste better or "eat" better than others.  Bucatini, and cavatappi, and ditalini rounding out my top 3.  I think this has to be number 4.  Yea, for sure.

Now that we have covered the important issues, human appendages and pasta shapes I think we can get on with this easy, delicious crowd (even kid) pleasing, QUICK dish!  This is a spicy dish, you can remove the red pepper and use sweet sausage (mild), but unless you just can't do it or hate it, I would consider it a sin.  This is creamy, without having a heavy sauce, it has a fresh bite from the tomatoes and it is so yummy!

You will need:
16 ounces orecchiette pasta (now lets be serious, any short pasta WILL work)
1 lb ground HOT Italian Sausage
3/4 cup chicken stock
1-2 crushed cloves of garlic
1/2 tsp red pepper flakes
1 cup grated parmesan
1 1/2 cups cherry tomatoes, halved
2 T butter
salt and pepper to taste

In a skillet brown your sausage.  When it is halfway done, add in the stock, garlic and pepper flakes.  Make sure not to let your garlic burn! Stir often and let your chicken stock reduce by half.  Set aside.  In a large pot, boil your pasta per the package directions.  Make sure you salt your pasta water and use a lot of water!  Pasta needs room to groove!  When it is done, drain and add back into your pot.  Now take the contents of the skillet and add it to the pasta, add in grated cheese and butter, mix until combined.  Dump in your halved cherry tomatoes, toss and serve!  It should be beautiful creamy without any heavy sauce.  If you find it a bit dry, just add some more stock and mix!

Make sure to grate some extra cheese over the top, like my husband did. 

Enjoy this ONE pot ONE skillet dinner!

Your "loves winning inner battles with myself" chefwannabe

Quick and Easy Scalloped Potatoes

Hey guys!  It is VOTE day!  I hope you all exercised your right to vote!! 

 

In case you wondered, I have an Au gratin potato recipe already posted.  It is a cheesy, cheesy, cheesy recipe.  What is the difference between scalloped and Au gratin you ask?  Au gratin is with cheese!  Scalloped with a cream sauce!  I broke the rules and topped this pan of scalloped potatoes with a wee bit of cheese, because I like how it looks better!

I hesitate to get into how this recipe can be changed up.  I mean, you can use any cream soup you like, I would enjoy cream of celery but my husband doesn't groove on celery, so I use cream of mushroom.  You could use cheddar cheese soup and make it Au gratin.  You could do cream of chicken and add chunks of chicken for a one pan dish.  Remember the recipes I give you are mostly methods, sometimes not, but almost all of my recipes can be changed up and I try to always make sure to tell you if they shouldn't be changed up.  Sometimes they are just as they should be, sometimes there is room for adjustments according to taste.  This is one of those recipes.  Might I suggest always making it the way it is written first, so you know what it was supposed to taste like originally!?  We ate these with ham last night, and it was just awesome. 

This is the second time in 2 weeks I have made this dish because after I came up with the recipe, made it, and loved it, I never photographed it before it was eaten!  So I had to make it again, it was just horrible eating this deliciousness twice!  I have a little secret to keep this easy and quick in comparison to some recipes.  OK, maybe it is no secret, I partially cook my potatoes in the microwave first.  Whatever time they would take to become a baked potato, I do half.  I prefer the microwave to boiling because I like them to stay dry and not be wet.  I made these in a 9x13, but it made a pretty thin layer of potatoes. I like it that way, makes for crispy edges, but you could do them in say a 9x9 pan if you like.

That being said, let's get on to the important part, the recipe!

4 cups sliced, partially cooked potatoes  (if you error on making a few to many, just add them in anyway, and add an extra splash of milk)
1 can cream of mushroom soup
1 1/2 cups milk
1 1/2 tsp cornstarch
1/2 cup grated Parmesan cheese
1 tsp dried parsley
salt and pepper
1 tbsp seasoned salt of your choice (I used a no salt added seasoning)
1/2 cup grated cheddar cheese

Preheat your oven to 350 degrees.  Spray or butter the bottom and sides of your pan of choice.  Add in sliced potatoes and get them in an even layer,pepper them to taste, then add your seasoned salt.  If you use a NO SALT seasoning, remember to add some salt, potatoes are hard to salt enough so make sure you give them a generous sprinkle!  Now in a bowl mix together, soup, milk, cornstarch, parm cheese, parsley and salt and pepper to taste.  Make sure the cornstarch is dissolved and it is all combined.  Pour over the potatoes, top with grated cheddar cheese.  Bake for 45-60 minutes.  It just depends on how "done" your potatoes were when you started! 

Enjoy, especially with ham!

PS.  I left the skins on mine, feel free to peel them first!

Your "potatoes please" chefwannabe

The Great Goulash Debate....and Giveaway! (giveaway CLOSED)

you know the one where nobody can agree on what real goulash is?  Where everyone goes into great detail telling how THEIR mothers made it or how their grandmothers made it.  All the while you are thinking, "that isn't REAL goulash, because my mom didn't make it that way". Busted you, didn't I?  I knew you would be thinking that and you will probably be thinking that when you see how MY mom made goulash.  I have heard of people using, spaghetti sauce, ketchup, tomato paste, tomato sauce, etc.  That is NOT how my mom made it! :))

The reality is, most of our traditional family recipes for goulash aren't goulash at all!  They are variations adapted over time according to availability, the economy and taste.  Right?  REAL goulash includes chunks of meat, vegetables, noodles, seasoned with paprika and is more like a stew.  Well, my version is nothing like that.  Let me tell you about goulash at the Smith's.

Growing up with 10 kids, money was tight.  My mom did the best she could with what she had.  It is this big family joke now how my mom made goulash with 1lb of hamburger and 3 lbs of pasta for all of us.  How she used to brown that meat and kill it until it was like sand granules.  We would have to search inside the elbow macaroni to find some!  She would use tomatoes she had canned from the summer and frankly, it was delish.  The freshness of the tomatoes, with the pasta and hamburger, (regardless of how little was in it) was just delicious.  She also added in onion which I left out of mine today because my husband doesn't like onion.  I will add it into the complex and mind boggling recipe.  Ready for it?

1 lb elbow macaroni.  (has to be elbows, thus the question on the fan page the other night)
3-14.5 ounce cans of diced tomatoes. 
2 lbs hamburger, browned
1/2 cup FINELY mince onion (optional)

Brown your hamburger and onions if you are adding them in a large pot.  Season it well with salt and pepper.   If you need to drain it, do so and put back into the pot.  In a separate pot boil your pasta for the lowest time recommended on your package.  *9-11 min, use the 9 minutes*.  Drain and pour into pot with hamburger, add in tomatoes WITH their juice.  Mix until combined well.  Season with salt and pepper again and,  waaa-laaaa.  GOULASH!

I know you are probably wondering why I posted such an easy recipe.  Well we do have readers in other countries, or some who have never done goulash this way.  It is so simple, and perfect for quick meals during the work week for kids and adults alike.  You can make a pot and it will last you a couple of meals as it stores fine in the refrigerator for a few days. 

I hope you enjoy this simple, 3-4 ingredient meal.  I have had requests for meals with 5 ingredients or less lately and here is one.  Goulash......Smith Style!

Enjoy!

Oh WAIT!!!!!  We hit 5,000 readers over on Facebook!  WooHoo!  I recently travelled to my sons wedding and visited (very nearby) Savannah, GA.  I wanted to find something I thought you all would enjoy.  I went into a store that a reader recommended "The Kitchen Outfitters" and found an amazing cookbook, and as luck would have it, the author, Mr. Damon Fowler was in the store to sign it.  You can find out more about Damon Lee Fowler here.  He was a delightful, kind man who so graciously signed this cookbook especially for one of you!  Here is what you need to do for a chance to win.

1. LIKE Chefwannabe on Facebook
2. FOLLOW Chefwannabe here on blogspot
3. FOLLOW me on twitter!

Leave a comment below telling me you have done these things, all in SEPERATE comments.  You will get more entries that way!  If you leave that you did all these in 1 comment, you get 1 entry. 

You can gain an extra entry.  Recommend a friend, if they join, they can leave an extra comment with your name, and you will get an extra entry!

You have until Friday, August 31st, at 6pm CST to enter!

Ok, I hope that is easy enough.  I want to thank you all for a year of new friendships, laughter, great food, and a stronger faith in the goodness of people!

 

Your "the blog may have had a birthday but I didn't get older"Chefwannabe

 

Cody's Low Country Boil Ya'll!

We had a GREAT time in southern Georgia!  Laughter, love, memories, new beginnings, and FOOD!  Thank to our son and daughter-in-law for making our visit so warm, oh wait, mother nature did THAT part for us!  Anyway, thank you guys for making our trip comfortable, fun, and memorable, we love you both! 

Is there a reason non of you, my fantastic readers who are from GA didn't tell me how hot and HUMID it was?  I mean, I get it, even in Omaha we have horrendous humidity, the kind you walk outside and can't get your breath for a second, but THIS....holy moly, this was some kind of humidity!  I broke out in a rash "prickly heat" all over my arms, it was attractive for sure. NOT.  It rained almost everyday followed by the sun coming out and slowly steaming us alive!  I will never complain about humidity or heat again, never, never, never.  Well, at least not until next summer!

We had a great time, and visited Savannah and Kellers Flea Market which felt almost like being back in Jersey.  On our way back, George even got a North Carolina style BBQ sandwich from "Ida Mae" topped with coleslaw and he was in heaven.  In the parking lot was a fresh shrimp tent, so we nabbed 5 lbs and headed home for Cody to prepare us a delish traditional dish from his area.

He wants me to let you all know this is not a traditional low country boil.  He made it once from what he had on hand, and threw in a few extras and just liked it.  He didn't want his daughter to have to dig in her food to eat corn on the cob so he used frozen kernels.  He is like me, a big fan of eating certain things all mixed together and on the cob, you can't do that.  See he did get some of my traits through osmosis.  He also says you can do this with blue claw crabs, or change up the sausage, as he uses Italian and most use just a smoked sausage.  Anyway, he just wants ya'll (I use this word any chance I get, HA) to know this may not be your traditional recipe but it is his and he loves it! 

Let's get going on this one pot wonder!  By the way, there is a reason they sell shrimp with the heads already cut off, I do NOT enjoy popping heads off of shrimp.  Just for the record, ya'll......

Cody's Low Country Boil
8-10 cups water
1/4 cup seafood seasoning (check out Mr. Pete's Cajun Spices) You can adjust this to your personal taste
1 tbsp red pepper flakes (completely optional)
1 lb Italian Sausage (links or a ring cut into chunks)
2 lbs shrimp (fresh is best but frozen works well too)
3 lg potatoes (scrubbed and cut into 2-3 inch cubes or 2 lbs red new potatoes)
2 cups frozen corn kernels
2 cups green beans (fresh or frozen)

In a large pot add your water, seafood seasoning and red pepper flakes to a boil. 

Add in potatoes and sausage, boil for 10 minutes.  Add in corn and green beans.  Simmer for 10 more minutes.  Add in shrimp and cook 5-7 more minutes. 

Serve in a bowl with the broth.  Have some crusty bread on hand to dunk in the juice and enjoy...kind of like this.

Thank you for trotting down memory lane with me!  My son loves to cook and it was a complete pleasure to just sit back and watch exactly how much he DID learn from me! (and maybe his dad, MAYBE)

Your "though I hated the humidity, I LOVED the people of GA" chefwannabe

PS  He also made the most amazing crabcakes I have ever eaten.  As soon as I get his recipe, you will all get it too!