(recreated) Peanut Butter Honey Balls - School Lunch Series

Yes, more peanut butter.  Listen guys, I got a TON on sale, whaddya want from me?   

This recipe is a recipe a chefwannabe reader has mentioned before.  We are always trying to recreate our favorite old school lunch dishes around here.  Pat Finley Morman has described this to me at least twice, and well, I think I got it, and I think it worked.  The only difference between mine and what she described was that I ended up rolling my peanut butter honey balls in chopped peanuts.  I don't know if hers were rolled in anything, I am not sure we ever got that far.  So Pat, even though these might not be EXACTLY the same, I found a mix that seemed "right" and it is sure tasty.  I know why you loved them!!  I would say you could roll these in coconut, peanuts, or give them a dunk in some chocolate!


These are so easy, and although they seem like they would be very sweet, they aren't.  They are sweet enough, without being overwhelming.  They don't crumble when you bite into them either!  Yeah for that!  Let's get this started, the sooner we do, the sooner you eat!


Peanut Butter Honey Balls

1/2 cup honey
1 cup graham cracker crumbs
1 cup peanut butter (I used creamy but I don't feel like it really matters which you use)
1 cup powdered milk (powder form do not mix with water!)
1 cup chopped or crushed peanuts to roll the finished balls in.

Using a food processor or something large and weapon-like, crush your graham crackers.  When they are properly pulverized, place them in a large mixing bowl  


Add in honey, peanut butter, powdered milk.  Combine this mixture completely.  

I used a small scoop so all of the balls would be the same size.  Scoop, and roll them in your crushed peanuts.  Place in a cake pan or something with sides so they don't roll off.  Refrigerate for at least 2 hours before eating.  


They are tasty and would be good rolled in a variety of things, or dipped!!  Try one or try a few different ways!

Here is to hoping these bring some memories for Pat!!

Your "doesn't remember having dessert at school" chefwannabe

Chris

Boy Scout Stew - School Lunch Series

I refuse to believe I am the only kid who ever had or remembers this soup from my school lunch days!

It is basically a vegetable soup with ground beef.  I have heard it called Hamburger Stew and  Hamburger Soup, but I know it as good ol' "Boy Scout Stew".  I decided to create this one because, first of all it is SO easy.  There are no fancy spices, just salt and pepper and the taste of the vegetables.  No difficult procedures or special skill set needed.  I find it to be tasty and comfy.  It has a limited amount of veggies, I suppose you could put your own additions in without much problem, but these are the ones I remember being in it.

This is a great way to use up veg that needs used in your fridge, or in the garden or in the veggie basket.  My pot would serve 4-6 I think.  And don't forget to make a fresh loaf of bread, for bread and butter with this.  Just takes me right back to my childhood and my moms huge, I mean HUGE pots of vegetable beef soup, eaten with a piece of bread and butter.  Mmmm!

  Here is what you need:

1 large can of crushed tomatoes

4 cups beef/chicken/veggie stock

1 lb ground beef

11/2 cups chopped celery (tops too!)

3-4 small shallots minced (1 med onion)

2 carrots, peeled and chopped

2 cloves of garlic minced

1 cup frozen corn

2 med potatoes peeled or not, cubed into small cubes

1/4 cup sugar

In a large soup pot, brown hamburger, seasoning liberally with salt and pepper.  When it is done, drain but do not rinse, put back in soup pot and add in all vegetables.  Stir often and cook for 3-4 minutes.  Salt and pepper again!  Remember to season each addition, that way at the end you can expect a perfectly seasoned dish.  After 3-5 minutes add in tomatoes and broth.  Swirl tomato can with water to get all of the tomato out and add to soup.  If your soup needs more broth add 1 cup of water.  *I did this*. Add sugar.  The ONLY reason I am adding sugar to this recipe is that my tomatoes will not be simmering for hours.  You can omit it, but it cuts the acid nicely.  The carrots do much the same thing, so the choice is yours.   Simmer with the lid ON for 30 minutes.  Now get your face in it and ENJOY!!!

*For those of you who have asked about my meal kits.  This is a perfect example.  The day you choose to put them together brown the hamburger and drain, put in baggie.  In a larger Ziploc put all of your already chopped veggies.  Put the baggie of hamburger IN the larger one with the veggies and in the fridge it goes.  You only need to make up some stock or take it out of the freezer or open a container, and add your tomatoes.  QUICK and healthy.  A nice pot of soup to enjoy while having dinner around the table with your family.

Don't delay.  Make my school lunch throwback stew for dinner soon!

Your "hopes this stew doesn't involve any real boy scouts" chefwannabe

Chris

Salisbury Steak - School Lunch Series!

School days, school days!!  

I love how so many of you have shared your favorite lunch, the cafeteria made when you were a child! I was never one of those kids who got to pack a lunch very often. I had to eat at school mostly but I LOVED it! Of course, I did not like peas and I especially did not like mushy canned peas. I swear as I type I can smell them, SKEEVY! As a matter of fact only in the last couple of years have I leaned to enjoy fresh or frozen peas. Anyway, one day, I didn't want to eat my peas, and I don't like milk so I let someone else drink half of my milk, shoved my peas in the carton and off I went to see if I could "go up", which was some kind of elementary code for taking your try and dumping its contents and giving it to the lady who washed them. Miss Vidal (you Ord Elementary peeps should remember this old battle ax) pardon my terminology. She busted me, made me go sit down and eat my peas out of my milk carton! Anyway, the purpose of telling you that story is that it was on salisbury steak day. No harm was done, it remained one of my all time favorites too.

 

I am pretty confident I hit the nail on the head with this one.  I mean, I don't mean to brag but, I have some real re-creation "skillz".   The consistency was dead on an the taste was exactly what you remember only better!  I used all dried herbs for this particular recipe, I don't feel like any cafeteria in the nation is using fresh herbs on a daily basis!  Please, let me know if I am wrong!  Let us take a trip back in time, to that cafeteria and the one, undoubtedly crabby lunchroom aide or cook.  Remember her?  Now, with her in mind, let's get cooking!

Salisbury Steak (feel free to cut recipe in half or 3rds, I was cooking for a crowd)

3 lbs ground beef

1 tbsp dried parsley

1 tsp dried thyme

1 tbsp onion salt

1 tsp fresh ground pepper

1/8 tsp dried sage

3 cups bread crumbs.

2 eggs

Packaged brown gravy.  (I used SawMill, roast beef gravy and it makes 3 cups)

Mix ingredients thoroughly.  In fact if you have a stand mixer, use it and let it mix for 3 minutes.  You can use an electric hand mixer as well.  Don't ask, just do!  :)  When mixed, form into oval patty's, you should get 9-12 depending on the size.  Heat 2 tbsp of olive oil in a frying pan.  Brown patty's and place into baking dish,

Prepare your packaged brown gravy mix.  Make alot of gravy!  Prepare as directed and pour over salisbury steaks.  Place in pre-heated 350 degree oven for 30 minutes.  Serve with mashed potatoes and NO MUSHY CANNED PEAS!!!  Also make sure to serve with a roll, all salisbury steak meals were served with a hot roll as well!

I hope you enjoy your culinary trip down memory lane!  Please, enjoy this recipe and keep your requests coming!!

Your "school lunch ladies ROCK"chefwannabe

Chris

FIESTADA- School Lunch Series

I think I did it!!  My first attempt to recreate one of my childhood favorites, along with Carrie David who posted that they were her favorite school lunch!

I do believe the hamburger, and I use the word loosely, that was on it was so fine, so of course mine wasn't quite as fine.  I remember there being only a little meat and cheese.  I decided against using a pre-made crust when I saw the price at the store I was at.  I always make my own dough but, instead got a box of the Jiffy kind for convenience.  This whole recipe was convenience items so, no turning your nose up at my choices for ingredients.  I felt it was my mission to achieve the right taste, regardless of the ingredients and I want everyone who wants to recreate these to be able to do so quickly,  and with ingredients available to them! 

So, this being said, my crust consistency isn't perfect as far as the original Fiestada but the flavor is so near perfect, I wanted to DIE with my first bite.  It was awesome!  I could have browned off my hamburger and then zip zapped it in my processor to make it a more fine consistency but opted out of that to save on dishes.  Hey I feel lazy today, leave me alone! Although I did not even try to obtain the original shape, I don't think in the grand scheme of things you will mind after you taste these delicioso little Mexican pizza's!   

So Carrie, here is what you will need to get your Fiestada going!

                                                                  Fiestada

1 box Jiffy Pizza Crust Mix (prepared according to package direction)
1/8 - 1/4 tsp cumin
1/2 cup pizza sauce
1 cup ground hamburger (flavored)
1 packet taco seasoning mix
1 1/4 cup mild cheddar cheese
a pinch of salt

Sprinkle seasoning packet on hamburger, brown and drain.  Prepare 2 small pizza crusts from dough that you made earlier.  I flip over a large cookie sheet, spray with nonstick spray and put my crusts on top.  Bake at 450 degrees for 3 minutes and remove from oven.  Prepare sauce by putting 1/2 cup of sauce into a bowl, add in cumin and salt and combine.  Split between both pizza's and spread to cover.  Sprinkle top with hamburger and cheese.  

 

Bake at 450 for 10-12 minutes or until crust is done and cheese is melted!  


You know you can't resist making these.  If you went to Ord Elementary, or Ord Jr Sr High, you are required to try them!!  The taste is so close to perfect, I couldn't believe it!  Go ahead, obsess over the shape of yours, I obsess over enough, so I will leave that to you! 

Make sure to let me know how yours turn out!  Leave a picture on the Facebook wall even!

Your "caliente" chefwannabe
Chris

Blast from my past, PORCUPINE BALLS! School Lunch Series

Is my memory serving me when I say we had these for school lunches in elementary school?  I think we always had them with mashed potatoes, which is why I always still serve them with mashed potatoes.  I had forgotten about them for years, and then my sister made them a few years ago and it sparked my porcupine ball love back up and I had to redo them, MY way!!  

Isn't it funny how food can take us to a place, way back when in our minds?  Certain foods (and songs) remind me of certain times in my life,  different experiences or situations and sometimes I let the memory play out in my head and sometimes I shut it off, it wasn't good the first time, and it sure as heck wasn't going to come out any different or better the second time!  

These do use a convenience item of canned tomato soup, but I don't care who ya' are, it is just good sometimes!!  This is a great make ahead and put it in the fridge so it just needs popped in the oven type of meal!  Chefwannabe fans with families, this is a must try for you!  So pay attention and eat ALL of your lunch!!  

 Now lets get started on what we need for 6-8 big balls.

PORCUPINE BALLS
2 lbs ground beef
1 1/2 cups raw minute rice
3 tbsp dry Italian seasoning
1/4 cup dehydrated onion or 2 tbsp fresh grated onion
1 tbsp salt
1 tsp pepper
2 tsp red pepper flakes (optional)
2 cans of tomato soup

In a bowl combine ground beef, rice, onion, seasoning, salt, pepper, red pepper and 1/2 can of tomato soup.  Use your hands people!  Clean em' up and get em' in there!  Form into balls.  Size is up to you.  Place in 9x13 pan and cover meatballs in remaining tomato soup.  I sprinkle a wee sprinkle of parsley on top or course salt.  Bake at 350 for 30-45 minutes depending on meatball size!  Serve with mashed potatoes and green beans! 

Hope you enjoy my recreated school lunch and take the time to think about your own favorite school lunches and post them, I will try to recreate them as well!!!  Share with me one of your favorite school lunch memories!  

Your "Ord Elementary Alumni" Chefwannabe

Chris