Chicken and Biscuits

Hello again!  I have been so busy, working on crafting for a couple of big shows coming up and not spending as much time in the kitchen as I need or like to.  That will be changing soon!  I promise!

I was at my son and daughter in laws the other day and decided I would test a new recipe on them.  It was a hit and among the moans and groans my grandson blurts out, "NONNA, dat mell dood"!  It was priceless.  I can't believe he and his sister will soon be 2.  I don't know where the time goes!  Wait, yes I do, it has OBVIOUSLY been walking all over my face, because what else would be leaving all of these new lines?

ANYWAY.... with the arrival of fall, is the arrival of comfort food.  It is almost like that fact that it is fall makes it OK to indulge regularly.  At least semi-regularly.  No excuse needed, it is just fall, it is what is done in the fall.  The gym?  No, that is for spring and summer.  Fall is for comfort food!

Enjoy this as much as my family did and I hope someone in your life hollers at you and says, "MMMM, da melll DOOD"!

1 T olive oil
1 T butter
3 lg chicken breasts, cubed. uncooked
1/4 tsp poultry seasoning
1/2 tsp onion powder
1 tsp salt
2 cups diced carrot
2 cups chopped celery
1 cup finely chopped onion
2 1/2 cups chicken stock
1/4 cup flour
1/2 cup half and half or heavy cream
1 can of 8 over sized buttermilk biscuits

In a large pot add in your butter and oil.  When the butter has melted add in the chicken, poultry seasoning, onion powder and salt.  Stir often and cook until chicken is cooked all the way through.  This will depend on the size of your chunks of chicken but I would guess 5-7 minutes.  When it is done, remove from the pot, leaving all of the liquid behind.

Now add in your carrots, celery and onion.  Saute for about 4-5 minutes, until they are tender crisp.  We aren't going for mush, we want a little bite to them veggies, but we want to cook them so they are a bit more tender.

When they are at your desired level of tender crisp, add in flour, and stir, coating the veggies for about 1 minute.  Now add in chicken stock and cream/or half and half.  Stir to get the flour dissolved, add the chicken back in,  and bring to a boil, let simmer heavily until your mixture begins to thicken.

Pour into a greased or sprayed 9x13 pan and place your refrigerator biscuits on top.  Bake according to biscuit directions.  Let sit 5 minutes before serving.

ENJOY!

Cheesesteak Roll Ups

Hey friends!  Hope this finds you all happy, and hungry!  I am so happy spring is here, it just sheds a whole new light on life, doesn't it?

I have been craving cheesesteaks from home.  Yes Midwesterners they are cheesesteaks,  not Phillies.  The Phillies are my favorite baseball team but, cheese steaks are what you eat my friends!  LOL  I had to get that in there.

I decided to work my cheesesteak a different way.  These are so easy, they can be made ahead and they so "fancy Nancy".  Your friends and family will think you about killed yourself making them.  I wanted to find a use for minute/cube steaks other than chicken fried steak, which is literally all I use them for.  I served these with crusty seasoned bread and some Parmesan pasta and it was a hit! 

If you want to half the recipe please just half everything, I was cooking for company so I used 8 steaks.

You will need:
8 minute steaks
olive oil
2 small onions sliced thin
4 bell peppers sliced
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp salt
8 sliced of provolone cheese
8 slices of white American (which is actually an American and Swiss blend)
You can use double of one if you don't want both.

In a separate dish mix together:
1 tsp. salt
2 tsp. Italian seasoning
black pepper

Preheat your oven to 350 degrees F.  Spray a 9x13 baking dish with nonstick spray, set aside.  In a large skillet add in your drizzle of olive oil.  Now toss in your onions and peppers. 

Let sauté for 3-5 minutes, then add in the Italian seasoning. garlic and salt.  Cook another 2 minutes and remove from heat.  Let cool 10 minutes. 

In the meantime, take your cubed steaks and using a meat mallet, pound them a bit thinner.  Yes, I am serious, just a wee bit.  Now take each steak, add the cheese to the middle, and some of your onion and pepper mixture and roll it up.  You don't need to toothpick it or anything, just repeat with all steaks.  Now sprinkle with your little seasoning blend of Italian seasoning, salt and pepper!

If you end up with leftover filling, put it in a bowl and save it for the top.  Use the same skillet to brown your roll ups for about 2 minutes on each side until browned.  Remove and place into your baking dish.

Place any leftover filling on top and bake for 25-30 minutes!!
-

I hope you give them a try!

Enjoy!

Mom's Hashbrown Casserole

Hello friends.  You might not believe it, but it is Easter.  The kids have gone home, dishes are done, dessert is calling me, again, and I am blogging.  Not because I have to, but because, I wanted to share a dish with you I made and tell you about my Easter.

Two of our three grandchildren were here, and the Easter bunny hooked them up.  What fun to do Easter with the littles again!  All dressed in their Easter best, and just the delight of the get together after church!  This is by far my favorite Christian holiday, it means so much to me.  It just made it perfect to have our children and almost all of our grandchildren with us.  I hope that if you celebrate Easter, you enjoyed the day with those you love, family, friends, whoever!  We couldn't have asked for more, Jesus, beautiful weather, laughter or more food!!

Speaking of which, the reason we are here.  This is just a basic hash brown casserole that my mom has made for years, now my sister makes, and this year I made.  I know I have had lots of versions of it, but this is mine and it is delicious and SUPER EASY.  You can choose to add 1/4 cup minced onions, we don't groove on onions in this dish so, I use onion powder.  IF you do add the onion, sauté it in butter for approx. 2-4 minutes first.  I just wanted you to know, the choice is yours.   For the record my sister ALWAYS uses onions.  She always has to be different!

You will need
1lb bag of frozen hash browns (shredded or cubed)
1/2 cup butter, melted
16 oz. sour cream
2 cups grated cheddar cheese (maybe a little extra for the top)
1 tbsp. onion powder

1 tsp salt

1/4 tsp black or white pepper
1 can cream of mushroom soup
Preheat your oven to 350 degrees F.  Your hash browns can be thawed or not, it makes no difference.  In a huge bowl literally mix everything together.  It is that simple.  Spray your 9x13 pan with non stick cooking spray OR butter it and then pour the completely combined mixture into your pan.  Bake for 60-90 minutes. 

PS Everything tastes more like mom's in her old pan she handed down to me!💗

ENJOY!

Kielbasa and Corn Chowder

This one goes out to my sister Karen who has been requesting a corn chowder recipe.  While I think I stepped outside the "corn chowder" box, it is fantastic  She seemed happy with her outcome so it is time to share it with you.

I wanted to get another soup or two in before winter passes us by.  Soup is my love, well, George is my love.......well.......yea, its George for sure but soup is right up there!

This is just a basic start to soup and then I added what I would want in a corn chowder.  Tradition is probably thrown out the window here, since I am not sure what is involved in a true, traditional corn chowdah.  HA, I wanted to type it that way this entire post.  I liked the smoky kielbasa, I am not a huge potato in soup fan, so I went easy on that, feel free to double the amount of potato, but, I am here to tell you this is pretty damn awesome as it is.  Ok I take it back, try it my way first then the second time, because trust me, there WILL be a second time, make it your way. 

Now get up off of that thang, and get cooking!
1 T. butter
1 T. olive oil
1 cup diced carrots
1 cup chopped celery
1 small onion diced
1 large potato, peeled and diced
2 cups frozen corn
14 ounce ring of kielbasa, sliced into coins
1 can, creamed corn
4 cups chicken stock
1 1/4 cup half and half
salt and pepper to taste

In a large pot, melt butter and oil and then add carrots, celery and onion.

Stir for 5 minutes, until your veggies begin to soften.  
Add in potatoes and sausage.  Stir and let sauté another 2-3 minutes, stirring often.

 

Add in corn, and stir well.  Add in chicken stock, creamed corn, and half and half.  Let simmer uncovered for 15 minutes.  Add salt and pepper to taste.  Remember the sausage is salty and the stock can be depending on the variety you use. 

 

Enjoy a hot bowl of this with a piece of crusty bread and butter.  Oh YUM. 

 

 

 

 

Peppersteak Kabobs

Good evening! 

How is your summer going?  Summer grillin', and chillin', I hope!  It has been so humid, so stormy and so hot here!  I say that as if it is any different from any other Midwestern summer!  The humidity will sometimes just about take your breath away. 

The night I made these babies, I wanted them done on the grill.  Hard to do in like, 60 mile an hour winds and ping pong ball sized hail, ya know?  I did these in the oven, but as per usual, please feel free to do them on your grill, where they were intended to be!

These kabobs are so easy.  I have made them for so long, and just thought maybe they were to easy and run of the mill to share but you know what, sharing is caring, right?  Can a "to easy" recipe really be all that bad?  There is only one thing about this recipe.  It insists on being made ahead for maximum flavor.  They are just always a crowd please, always a success and so easy.  If you ever have any leftover, chop the peppers and onions, slice the beef, and toss in a wok with a little soy sauce, cornstarch and beef stock, and serve as a stir fry over rice! 

Heeeeeeere we go!  This will yield about 10 skewers.  Or, it does for me anyway!

2 lbs beef cut into cubes.  Use steak or roast beast, whatever is better for you
3 large bell peppers
1 large onion
1/2 cup soy sauce (I use low sodium)
1/4 cup olive oil
1/2 tsp black pepper
2 tsp minced or crushed garlic
2 tsp onion powder
10 skewers (if wooden, soak in water as long as possible to avoid burning)

In a large Ziploc bag, add in soy sauce, pepper, garlic, oil, and onion powder.  Squish vigorously to combine ingredients.  Add in beef cubes and seal it up.  Smoosh to coat all meat with the soy sauce mixture.  Set in a bowl or on a plate and let sit at LEAST 6 hours, overnight, or 2 days is even better!  Before skewering chop onion into large chunks and separate layers and cut bell peppers  into about 1 inch chunks.  The only left is to skewer!  Skewer on kids, in whichever order or fashion you prefer.  If done in the oven bake at 425, 10 minutes, then flip and do another 10.    On the grill, use your judgment, I would say about 15 minutes on one side and 5 on the other!

Skewer on dudes!

Mini Ravioli Minestrone

Soup!  You know my joy IS soup, right?  I don't know how many soup recipes I have for sure but I know it is several, and there are several more I need to add.  I can't live without it and I could live ON it. 

I have always loved minestrone, AFTER I pick out the beans, and add some grated Parmesan on top.  OK, I pick out zucchini too.  The point is, I just wanted to make minestrone soup MY way.  So I put the cheese in the pasta, took out the veggies I didn't like, added what I did and waaa-laaaa, even my veggie hating husband ate two bowls.  "This is amazing Christine!  This has to be my favorite soup you have EVER made.  It has SO MUCH flavor and it smells unreal!"  Yes, those were his own words.  I was floored.  I had no idea he would enjoy it but my heart swells when he tells me things like this!  If you are unable to find mini ravioli you can certainly use cheese tortellini.  The pasta I used is dried. 

I had this in the fridge for 2 days, and it was better after 2 days than it was the first day.  I KNOW.  But as with a lot of things, the longer it sits and has, you know, "relations" with the other ingredients, beautiful things happen!

Mini Ravioli Minestrone
1 lb bulk sweet Italian sausage
1 small red pepper, diced
1 small/med onion, diced
2 med carrots, diced
2 stalks of celery, diced
2 large cloves of garlic, minced
1 14.5oz can of diced tomatoes
6 cups beef broth
1 1/2 tsp Italian seasoning
1/4 tsp black pepper
16 ozs. mini cheese ravioli (or tortellini)
salt if needed (depending on what you use for stock)

In a large pot, brown your sausage.  Mine rendered hardly any fat, if your renders a lot, drain some, if not, leave it as you will need some fat for cooking the veggies.  Add in, red pepper, onion, carrots, celery, and garlic.  Sauté for 2-3 minutes, stirring constantly so the garlic doesn't burn.  Add in tomatoes WITH juice, beef stock, and seasonings.  Put the lid on your pot and let simmer 5 minutes.  Add in ravioli and let boil with the lid partially cracked for the amount of time the pasta package suggests.  Mine recommended 15 minutes.  When the 15 was up, I closed the lid and turned it off. 
Best.  Soup.  Ever.

The ONLY thing you need with this soup is a crusty piece of buttered bread.  O. M. G.  I am so glad there is some left for lunch today.  All mine kids, ALL MINE!

Your "ssssssoup lovin'" 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

Touchdown Corn Salsa

I live in the Cornhusker State.  I moved away, and returned in recent years, and it is still a state where the word "corn" must be the most used word among its residents.  Cornhuskers, (though we won't discuss them right now), cornfields, corn trucks, corn pickers, popcorn, corncorncorncorncorn!

It was only natural, in light of it being football season, that I made a game day snack that contained corn, right?  You know, you make all that game food and just make an entire, day long meal out of them?  Do you all do that too?  We are a picky loving' family, we just would rather "picky" to the Philadelphia Eagles!  Yes I admitted it, a Nebraskan who isn't a huge Husker fan.  You all know I am going to have to into hiding now, right? 

Anyway, this is a fairly healthy dish for me.  I mean, this is no diet blog for sure, but I also love healthy things too!  Yes I DO!  Mind you, I ate this salsa between the beans.  I don't groove on beans, not even in this salsa.  The flavor is great, and though I did not use cilantro, I think it might be a tasty addition if you groove on it.  Such a split world when it comes to cilantro eaters and cilantro free'ers!   How do you exactly spell that, really?  I like my way, so it is staying.   Enjoy this for game day, your next FIESTA, or just for healthy snacking anytime!  This makes a fairly large batch.  OK, it makes a huge batch. 

1 large tomato, diced (approx 1 1/2 cups)
1 15 oz can black beans (rinsed and drained)
1/2 small jalapeno FINELY diced (more or less to suit your tastes)
1/2 cup onion
1 16oz bag of frozen corn
1 TBSP minced garlic
1 tsp salt
1 tsp pepper
3/4 cup apple cider vinegar
1/2 cup vegetable oil (or oil of your choice)
1/2 tsp hot sauce (optional)
2 tbsp. cilantro (optional)

Combine all ingredients.  Cover and refrigerate at least 1 hour before serving.  The longer it sits, the better.  Stir occasionally if you like while it is chilling!  Serve with chips and you have a TOUCHDOWN!

Your "GO BIG RED" 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

Beef Enchiladas (Taco Inn Style)

What can I say?  I love Taco Inn.  Unless you live in Lincoln, NE or the area, you have no idea what I am talking about, but you have to trust me on this one.  I live in Omaha, and make what we call "taco runs" every month or 2.  It is an hour to get these enchiladas but who cares?  My nieces who grew up in Lincoln, and I occasionally torture each other with photos if we are on a "taco run".  Do you have a place like that?  A place you love and so you occasionally indulge and when you do it is all fireworks and rainbows?!  Once in awhile Geo will say, "Let's go somewhere for lunch we haven't been in a long time".  When I have no response, just an empty stare he will sigh and say, "You want a taco run don't you"?  THIS is why I love this man. 

Now this recipe is just crazy easy.  I even considered not writing about it, but I decided my beloved Taco Inn deserved to be written about.  I think I hit these dead on.  Or as close as I can possibly get.  I have made them before with no onion.  You all know how I feel about onions.  BUT.  This can't be recreated properly without them.   I know everyone of you are at different cooking levels, is a "to easy" recipe such a bad thing?  I serve these with some rice and chips and call it good.  I mean after all, at Taco Inn, they come alone, but we all know a side of Meat Nachos is a must. 

So amigos, let us move into the important part of this recipe.  The MAKING.  Oh and let me tell you, without sounding to "Steel Magnolia's" on you...these freeze beautifully.  As I typed that, I said it with a southern accent in my head, just so ya know.  I love having things I can pop out of the freezer on a night when my kitchen vibes are weak!

For 12-15 Enchiladas you will need:
2 lbs ground beef
1/2 onion diced fine (do a little bit of extra if you want to top your enchiladas with raw diced onion)
2 cans of  RED enchilada sauce
6 inch corn tortillas
1 pkg taco seasoning
2 cups shredded cheddar cheese

Preheat oven to 375 degrees.  Brown hamburger and onion together. Mix the taco seasoning packet into 1 cup of water, then pour over the browned hamburger. 
Heat your corn tortillas in the oven or in the microwave, you need them very warm (almost hot) to make them pliable enough. 
On a cookie sheet, lay down a shell, cover half of it in your hamburger mixture and fold in half.  Repeat this until all of your hamburger is used.  Arrange on a cookie sheet or in a baking pan.  Cover with red enchilada sauce and cheese.  Bake for 10-15 minutes.  Remove and serve!

Your "why is it that it is STILL better to get it from Taco Inn"chefwannabe

The Soup With No Name!

Funny how this happened.  I have never speed blogged before, but I wanted it written down so I thought I might as well just do it!  For those of you who do not follow on Facebook, this is how this happened.

I posted a photo of my cup of soup I was having for lunch.  People kindly said it looked good and then, they got ugly.  They started DEMANDING a recipe!  (jk jk jk)  They asked nicely for a recipe and it actually never occured to me anyone would want it.  I never really wrote it down. 

So, since I am typing up this random, completely hurried blog post, I need something in return.  I need a name for this soup!  I love it, and it is so easy, I will make it forever!  So leave a comment below, and tell me what YOU would call this soup!

For BROTH you will need:
5 cups stock  (I do half beef and half chicken but feel free to do all chicken)
1 large carrot or 2 medium
3 ribs of celery
1 onion (sm or med)
Parlsey (dried or fresh for some color and flavor, however much you like!)

In a large pot, add in stock and finely chop all vegetables.  Let simmer covered for 15-20 minutes.

For the MEATBALLS:
1 lb ground turkey or chicken
1/4 cup breadcrumbs  (fresh or dried, seasoned or not)
1/4 cup grated parmesan cheese
1 egg
1 tsp milk
1 tbsp grated onion (yes grated!)
1 tbsp dried Italian seasoning
1 tsp parsley
salt and pepper to taste

Combine ALL ingredients and roll into mini meatballs.  Bite size is best!  Bring broth to a boil and drop them one by one carefully into your soup! After they are all in the soup, cover and let simmer another 10-15 minutes.

PASTA:
I make my pasta seperate these days.  Especially if I have a huge pot of soup, I don't want the pasta to bloat or get mushy.  Gross!   I made ditalini because it is my favorite soup pasta. 

(On a side note, this is another soup that freezes gorgeously.  Freeze just the broth and meatballs, add pasta when serving!)

Enjoy!

Your "fastest typer alive"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

French Onion Panino

The weather just is incredible here in the Midwest.  We are seeing temps in the 50's, for January, this is unheard of.  I wore shorts and flip flops to the store again!  I know it won't last but I will certainly enjoy it while I can for sure.  

So many of you who have been with me since the beginning, have learned a few of my dark secrets.  Ok, I don't know how "dark" they are, rather just some of my likes and dislikes as far as food and life.  One of my major food dislikes is onions.  I hate onions like my husband hates cleaning his dang trash out of the car and....oh wait, sorry, got off topic.  Let me compose myself.  I hate onions like crazy.  Raw onions have to be the be worst consumable food right behind beans.  I avoid them at all costs, until, years ago now, I discovered, "caramelized onions" and French Onion Soup!  I love it!  How can that be you ask?  Because for all of you fellow onion haters, when you hear someone say, caramelized onions are sweet, they are not lying.  They get brown, and the sugars come out, and caramelized and the goodness is nothing like raw onions.  It is a whole new world people!!  So, my fellow haters of the onion, I challenge you to give this a try.  

I decided french onion soup would make a great sandwich so I came up with this.  Give it a try and let me know what you think!!  This recipe is written to serve 4.

Here is what you will need:
2 med-large onions, sliced (depending on how much you like onions)
Swiss cheese, gruyere or provolone
4 long rolls (if you prefer round do round, its a free country)
1 tsp thyme *dried*
2 tbsp butter
1 tbsp olive oil
salt and pepper to taste
2 cups divided Beef stock or consomme for Au jus

In a high sided skillet, add in butter, olive oil, and onions.  Stir, coating all the onions in fat if possible.  Add in thyme and salt and pepper to taste.  You need to add salt so that the onions will sweat and let off their juice.  You smell when you sweat, well so do they, that is how you will know you are on your way to caramelizing!   Let cook on medium heat stirring often for approx 20-25 minutes.  Halfway throw cooking add 1/4 cup beef stock and stir.  You will know they are ready when they look like this.  Then remove from heat.

Use a panini press if you have one.  If you do not have one, take a brick and wrap it completely several times in foil.  Use a clean skillet and melt 1 tsp butter in it.  Use the brick to "press" your sandwich.  Assemble it with 2 pieces of cheese, one on each side of bread with onions in the middle.

Make sure to serve Au jus and dip and eat!  It is a delicious thing!  Is it a french dip or is it not?  You decide if it is your new meatless french dip!   Remember when using salt that your beef stock or consomme might be salty, so don't over salt your onions!

 

This is a great change up from your hum drum ordinary grilled cheese!   Go ahead, give it a go and see what you think.  As for me, I say MMMMMMMMmmm!!!

 

Your "love hate relationships with onions are rare" chefwannabe

Chris

Elegant Rice Pilaf

Ok let me start on a side note here.  I have been couponing as much as humanly possible lately.  I had my first shopping trip where they owed ME this weekend!  It was awesome!!  I was hoping for store wide applause, however, I am sad to report it never happened.  It's ok, in my mind the angels sang and people wanted my autograph.  I can live with the reality as long as my fantasy actually happens in my mind! hehe

 

I wonder what is more versatile than rice.  Maybe pasta.  But rice can be sweet or savory, eaten hot or cold.  Asian food, Italian food or good old American casserole food!  


I love rice, and I decided, though it likely isn't your traditional Thanksgiving fare, maybe someone would like a new dish, or to change things up a little.  I love rice pilaf and never found a great way to make it.  Pilaf actually means, 

"1. rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes" 

I tweaked a few things in my recipe, but the method is really all you need to know.  Toasting your rice gives it a nutty flavor, I add almonds to mine, and roast them ahead of time. I also add white wine, and don't we all know everything is better with wine?!  So pour a glass for yourself and then get your ingredients ready! 

Elegant Rice Pilaf

1 cup instant rice UNcooked

1/3 cup finely diced carrots  (could use celery)

1/4 cup finely minced or grated onion

1 1/2 tsp dried thyme

1/2 cup white wine

14 ounces chicken stock

1/4 cup slivered almonds

2 tbsp butter

My photo is minus the onions, so my husband would eat it!

2 tbsp parsley (fresh or dried, I had dried on hand)

In a medium sauce pan melt your butter, saute onions and carrots until onions are translucent.  Add in rice and stir constantly until they toast slightly.  Carefully add your wine OFF the heat, return to heat and simmer for 1-2 minutes. Add in chicken stock, thyme and salt and pepper to taste. 

Bring to a boil. 

Remove from heat, cover and let sit approx 10 minutes.  DO NOT remove lid!  When ready to serve, fluff with a fork and sprinkle in almonds.  Garnish with parsley and serve.

You will find, like many of my recipes, many ingredients are interchangeable. Carrots, celery, onions, green onions, finely chopped broccoli can all be added according to what you do or don't like.  You an change the nuts or omit them totally.  For a more Thanksgiving feel, maybe you want to add poultry seasoning in place just plain thyme.  

I hope you enjoy your rice pilaf, regardless of if it's part of a special dinner with your family or a huge Thanksgiving spread!

Your "rice is SO nice" chewannabe

Chris

French Onion Soup! And you thought I hated onions!

I do hate onions.  I hate raw onions, and only like them grated or chopped SO fine its unrecognizable in other dishes.  Even though I am not sure where my dislike came from.... oh wait, YES, I DO!  One time, (you thought I was going to say, "at band camp" didn't you?) my sister Anne, made homemade Salisbury steak.  She had SO many onions in it!  It happened that I got a stomach bug and well....do I need to go on?  I swore off onions for the rest of my life and that was that.  Remember, my cooking knowledge and skill was virtually nonexistent beyond warming up a can of Beefaroni.  

Fast forward to New Jersey, one of my best friends, Mel and I in Applebee's, where she was slurping up some soup that smelled and looked SO good.  I was at war in my mind, how could this soup taste good, if it was ONION soup?!?!   I decided the cheese melted on the top, that had formed a nice crusty ring around the bowl needed my lips on it immediately.  I fell in LOVE.  This was probably, well over 10 years ago, and like I said, before my cooking knowledge and skill had really even been born.  

So now, even though I don't like raw onion, and I don't like big hunks of onion in anything, I love French Onion Soup.  Do you think you don't like onions?  Try caramelizing them!  The world is a beautiful place when caramelized onions are a part of it!  They become so sweet, so mild.  It's just so delicious, I can't believe what I had been missing.  Although, let's be honest, I am not sure anyone in Ord, Nebraska was serving French Onion Soup in the 80's or 90's.  Sadly, our local French bistro was.... oh wait, we never had one!  

This soup screams fall and winter to me, and I think with the fall weather already almost here, it's a great soup to make and have alone as a light meal or as a starter for a larger meal.  Here is my recipe.  I omit some things you might think are a must in French onion soup and I add a few things you might think are odd.  It took me a few tries in past years to perfect the recipe I think is better than any French onion soup I have ever eaten.

French Onion Soup

 (will serve 4 generously)

4 med to large onions. Sliced

1 clove of garlic

3 tbsp butter

1/2 tsp poultry seasoning or thyme

1 tsp pepper

1/2 tsp salt

1 tbsp flour

4 cups beef stock

Melt 2 tbsp of butter in large deep skillet.  Add all of the sliced onions and 1 popped and peeled clove of garlic.  Cook on med-high heat stirring constantly for about 5 minutes.  Add salt, pepper and poultry seasoning.  Reduce to medium and let onions become brown and caramelized, this could take up to 45 minutes.  Keep them covered!  I like to let them get there slowly!  After onions are caramelized and sweet, add flour and let cook for 1 min stirring constantly. Add beef stock and let simmer for 15-30 minutes.  You can serve when it's at the consistency you like.  Simmer longer for thicker soup and let simmer only 10-15 for thinner soup.  If it gets too thick for you, just add a little water or more stock. Add last tbsp of butter to "gloss" the soup and make it nice and rich and shiny. Turn to low and prepare topping.

Topping

4 thick slices of baguette

8 slices of provolone or 2 cups Gruyere cheese

To serve using oven safe crocks:  Fill crocks with soup, float sliced baguette on top and top with cheese, 2 pieces of provolone or 1/2 cup Gruyere.  Broil in oven until cheese is bubbly and brown on top.  Keep your oven door opened slightly, the second you leave it, it will burn!!!

To serve in regular "NON oven safe bowl"  Fill bowls with soup.  Put bread on a baking sheet and top with cheese, slide under broiler for a couple of minutes until cheese is melted and bubbly, remove and float on to of soup.  OR toast bread in oven or on a grill pan.  Float on top of soup when toasted.  Put cheese on top and use a creme brulee torch to melt the cheese and make it brown and bubbly on top.  *I did this method tonight*

You will LOVE this recipe.  Make sure to use LOW or NO sodium stock!!  Otherwise omit salt and just salt to taste, if needed.  

Enjoy your soup....while you watch a great French film!

Your, "onions are my new favorite food" chefwannabe

Chris

If you like this recipe, you might love these too!

Rustic Baguettes
French Onion Panino