Loaded Baked Mashed Potatoes

 Good morning my friends, it is good to have you.  Welcome to my website!  Make sure before you leave to click the JOIN button!  No spam, no ads, and only an email update when I post if you wish!  I have over 600 recipes, here!  It kind of jars me to think about that number!

I pray this finds you all doing well and being happy!

This recipe is brought to you courtesy of my hubby.  He asked me if I could make mashed potatoes in the oven with bacon and cheese and something on top.... here it is.  These are AMAZING, and I am grateful he is so supportive and technically, my most viewed and popular recipe here on my website is HIS recipe for Baked Spaghetti and Stuffed Meatballs!  He knows his food let me tell you and I am never amazed at what he comes up with next!

Let's get to the recipe, shall we?

MASHED POTATOES

• 4 med-large russet potatoes
• 3 TBSP melted butter
• 1/4 cup sour cream
• 1/4-1/3 cup milk (depends on the consistency you prefer)
• 1/2 cup chopped bacon pieces
• 1 cup shredded cheddar cheese (reserve approx 1/4 cup for topping)
• salt and pepper
• 1 green onion

For the TOPPING:

• shredded cheddar cheese (1/4 reserved from your 1 cup of cheese)
• 1/2 cup breadcrumbs of your choice
• 4 TBSP melted butter

Preheat your oven to 400 degrees F.  Get a pot of cold water, WELL salted, ready for you.  Peel your potatoes, and cut into about 1-inch pieces, they will cook much faster.  Keep them a pretty uniform size.  Bring your water to a boil and boil for about 10-15 minutes.  Check with a fork to see if they are done.  Drain and place potatoes into a mixing bowl.  Using a hand mixer, mash potatoes, adding in all of your ingredients, sour cream, milk, cheese, bacon, and pepper.  Mix until well combined.  Place into a buttered or sprayed (nonstick cooking spray) dish.  I used about a 9-inch round baking dish, use what you like.  Spread potatoes to cover.  Now, sprinkle your cheese on top evenly, sprinkle the breadcrumbs over the top, and drizzle it all with your melted butter.  Bake at 400 degrees for 25-30 minutes, until the top is golden brown!!!  When you remove from the oven, top with green onions and dig in!

Hope to hear from you if you try this recipe.  It is perfect next to a steak, a thick pork chop, a grilled chicken breast, and a salad!!

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!

Clam Dip

Retro?  I don't know about that.  Maybe, maybe not.  This is the word my husband used to describe this dip.  He said, "it is kind of like green goddess dressing used to be.  You could get it at all the supper clubs or everyone made it".  I agreed, simply because I had nothing to come back with. 

It is so different for him growing up all over the world, ending up on near the South Jersey shore, where his parents were from and met.  Then there is me who grew up in a town of 2,000 people, no stop lights, not even ONE, many streets didn't even have stop signs!  Seafood was not the specialty of the region and I don't think I tried my first seafood until I was probably 28 or so.  In our supper clubs, we had, salad yes, clam dip, no.  Now if you want to discuss beef tongue, I can be an active participant! (heaving)

Anyway my husband asked me to make him some clam dip.  We actually did it together since I won't do anything but touch a clam, cook a clam and serve a clam, so I needed taste testing, and I needed a pro!  It is so funny how he reacts when I hit something right on, that triggers his memories and his tummy.  Cute, cute, cute, cute, etc........

Expect another clam recipe soon, we did a couple with clams this day.  I wish I could find affordable fresh clams, and I can get "fresh" clam, but for the low, low price of my right arm.  We used canned, if you wish and have access to affordable fresh, by all means DO IT!!!

Here we go!

1/4 cup Hellman's
16 oz. sour cream
2 tsp. parsley
2 6.5 oz. cans of minced clams (drain juice but save it)
1 1/2 tsp. garlic powder
1 tsp. Worcestershire
1/4 tsp. lemon juice
Approx. 1 T. clam juice

This couldn't be easier  Ready?  Mix all ingredients together, leaving the clam JUICE for the very last addition.  You may not need the entire tablespoon, it simply depends on the consistency you want from your dip.  Place in an airtight container and refrigerate at least 3 hours, over night is best by far!

You can reserve a few clams to put on top.  With everything mixed in, it is hard to tell exactly what it is.  Make sure people know the goodness inside and sprinkle a few on top!

Enjoy this throw back from my husbands childhood.  He loved it, and it made his heart happy.  THAT my friends, is a win, win situation!

ENJOY!

The Best...Chicken Salad

OK, at least in OUR opinion it is!  I wrote a blog on chicken salad almost 3 years ago I think.  It was one of my first.  I gave you my base recipe (which I have changed a bit now) and gave you all kinds of ideas for add in options.  Fast forward to the present.......  This is how I make it almost all the time for my husband.  He considers this "the best", however, let's be honest, I pick out the grapes.  There, I said it.  We have another problem though......with the chicken.

Shredded or Cubed?

Do you prefer it shredded or chunked?  I am very particular about which I do, depending on the dish I am using it in.  So is my husband.  Do you see the photo?  I did half and half.  I like it shredded in chicken salad, he likes chunks.  I did a little of both.  (teehee)  I will show HIM! HA!  Actually I do usually like chicken in chunks.  I don't mind it either way in soup, wait, no that is accurate I don't mind in soup.  Chicken salad, definitely needs shredded.  Big shreds, not like unidentifiable shred. 

Really, what is your stand on this?  We are talking chicken salad here, nothing else.  Chunks or shredded, let me know if you get a chance.

I have been making chicken salad this way for a long time.  Only in recent years has my husband asked for me to add fruit and nuts.  What is next, twigs and berries?!?   I don't mind almonds, I like that.  I like celery as well, but this recipe is the tried and true and standard Simmerman way, so I am here to share it with you.

Serve it along on a lettuce leaf, with some tomatoes, and avocados. (YUM!) Or serve it on a toasts or plain roll, or roll it up, like Geo loves!  No matter how you serve it, it is tasty and really you can add or take out, or change up anything you like.  I think you should try it this way first. 

3 cups shredded or cubed chicken
1/3 to 1/2 Hellman's
1/3 cup sour cream
1/4 tsp garlic powder
1/2 cup chopped walnuts
1/2 cup sliced grapes
salt and pepper to taste

Combine all ingredients in a bowl.  You can add the larger amount of Hellman's if you like it creamier, which we do.  It is best if you can let this chill in the fridge for at least 2-3 hours.  Overnight makes it even better. 

Your "prefers mine on a good amorosa roll" Chefwannabe

Warm Chicken Salad (giveaway closed) NEW WINNER PICKED

Good evening foodie family!  First things first.  50,000 Facebook fans?!?!  Are you KIDDING?  Awesomeness.  Thank you!  I thank you for your kind and positive comments, sharing the recipes you think look great, telling your friends about Chefwannabe, and just being great friends.  Yes, I consider all of you friends, like my foodie family!  I can't tell you enough, how important you are.  So keep reading for some fun at the end of this post.  Now, for the recipe......

Quite possibly one of the most VERSATILE dishes you could have in your recipe collection!  Undoubtedly so actually. 

When I thought up this recipe, it was completely from memory.  I ate this once, literally 12 years ago and never got the recipe.  I didn't figure it could be to hard to replicate so I went for it and came out with this fantastic dish.  You could serve this as an appetizer OR as a main dish and here is how. 

Appetizer, serve with crackers or crostini, keep knives nearby, cut the chicken VERY small and use as a hot dip.  DELISH. 

Main Dish, serve with bigger chunks of chicken, and put it over some rice, or egg noodles, a side salad and a veggie.   Leave out the breadcrumbs and serve it hot on a crusty roll!

See what I mean?  It is rich, I won't lie, but that is why I suggested serving with noodles, rice, or crackers, etc.  I love a good versatile recipe and I think I have given you one with this dish.  Let's get started.  It will take you only a few minutes to put together.

2 lbs cooked chicken, cubed
1/2 cup of celery, diced small
1 small can water chestnuts, chopped
1/4-1/2 cup slivered or sliced almonds
6 ounces cream cheese, room temp
1/2 cup sour cream
1/4 cup mayo/salad dressing
1 cup shredded cheese of choice (I used cheddar) divided
/4 cup breadcrumbs
salt and pepper to taste

Preheat your oven to 350 degrees.  In a large mixing bowl, mix together, chicken, celery, water chestnuts, almonds, cream cheese, sour cream, mayo/salad dressing, 1/4 cup of shredded cheese and salt and pepper.  Combine all ingredients well and place into a casserole dish you have sprayed with nonstick cooking spray.  I used a deep dish round casserole, just use what you think will work for you.  Top with the rest of the cheese and breadcrumbs.  Bake for 25-35 minutes depending on your casserole size.  You are looking for melty cheese and completely heated all the way through. 

 

50,000 GIVEAWAY!

Now for my surprise.  As you all know I spent a few weeks with family in NJ and PA. I had time to do some shopping at a couple of my favorite stores, Ikea, and The Christmas Tree Shoppe.  Before Facebook made recent changes I expected to hit 50k early in December so some of my shopping included a few Christmas items.  Well, as luck would have it we didn't get there until recently.  So I am giving away a little box of goodies from both stores.  Just a little thank you for all of your support.  I am not telling you what it is it, because they were to be little surprise Christmas gifts so I am keeping that part the same!  I wish it were a huge luxurious gift package, instead it is some of my favorite things, that make cooking fun for me and I hope they do for you as well. The entry form is below, you have 5 ways to enter, so get all 5 of your entries!!  You have until Friday at 9pm CST to enter!

Your "love to share" Chefwannabe

 

DANIELLE TAFT-WINNER 

I just emailed you. Please respond within 48 hours!

Entry-Form

Sour Cream Apple Pie Deluxe!

This blog is special to me, because the woman who I got this recipe from, is special to me.   You know, you always hear skeptical people who aren't familiar with the Internet say things like, "You can't trust anyone you meet", or other equally as ridiculous statements.  I understand the fear of something you don't know, but I have time and time again learned, this could not be more untrue. 

Shortly after I started "FoodThoughtsOfaChefWannabe", I met M.j.  She was kind, she was helpful, and immediately, I knew she was a great woman.  I have always had a good nose for good people.  (so to speak).  We had a few long email conversations, about life, about family and about food.   She always has golden words of wisdom, and she is the most positive person I have ever "met".  Yes, I don't care that we have never met each other face to face, we have "met" on a far more important level than being in the same room. I would guess we HAVE actually chatted over coffee a time or two, emailing back and forth with a hot cuppa joe beside our keyboards!  Although one day I know, we WILL get to meet face to face!  She has been adopted as my "foodie mom". 

M.j is the author of the blog, I Like To Bake and Cook.  In her "about" section you will be greeted with this  "Hello!  I am a modern Grammy who likes to bake and cook for everyone"  I love it!  She is so endearing with her stories of her family.  She says she never learned to cook from anyone in particular, and she didn't really teach her children to cook.  She does get regular phone calls on how to prepare certain dishes, and her son is working hard on mastering her braciole!  Both of her children spend time in the kitchen, one cooking and one who prefers baking!  I think it is so awesome how our children are influenced as adults by what they saw us prepare, or what we fed them as children!   M,j.'s family does have one dish they can't be without at Thanksgiving, it is Cappalletti's!  She has made 1200 at once, but is going to need to gather some strength and manpower to beat her own mothers record of 2000!  Speaking of which, M.j, is a devoted daughter who spends as much time as possible with her mother.  She has told me stories and shared her visits, and I love hearing of their lives and their relationship.  She also has 5 grandchildren she can't get enough of.  They have all helped her cook in her kitchen and enjoy her food.  Nothing compares to good food, made with experienced hands and a loving heart!  You will read about all of these important people including her beloved, Mr. Vitelli, who is the love of her life!

Recently, M.j,with the help of her grandchildren, realized her dream of writing a cookbook! She so generously sent the cookbook before I could purchase it and I immediately started deciding what to cook first! You won't believe how amazing these recipes all sound! It warmed me from the inside out to read recipes, I knew had been handed down, nourished families, and were eaten together at the dinner table over conversations about life, school, boys, girls, etc. When I got to the Sour Cream Apple Pie Deluxe recipe, I knew it was THE ONE I had to make!

If you are interested in purchasing one of M.j.'s cookbooks, you can click on here.  She is running a Christmas special!  Get yours now!  At the very least join her over at her blog and/or on Facebook.

This recipe is originally made on a cookie sheet, however I did it in a deep dish pie pan.  I used my own homemade dough recipe but feel free to purchase it already made.  This is almost like a cheesecake.  It is creamy, with sweet bites of apple, and a crumb topping you will keep picking at until there is none left on the pie.  Wait.  I said that almost as if it happened to me.  Ok, it COULD have happened to me, but I mustered some self control.  In fact, I think I spent all the self control I had been saving up! 

Sour Cream Apple Pie Deluxe

(minor adjustments made since I did it in a pie pan)

Pie Crust (homemade or bought, just one crust)

Filling:

3/4 cup sugar

2 T flour

1/8 tsp salt

1 pint (2 cups) sour cream

1 tsp vanilla

2 cups apples, peeled and finely chopped

1 well beaten egg

 

Crumb Topping (don't put it on the pie until it says so)

2/3 cup flour

2/3 cup sugar

2 tsp cinnamon

1/2 cup butter softened

Combine ingredients (can use a pastry cutter or fork and set aside)
 

Preheat oven to 425 degrees. Spray pie pan with cooking spray. I always do as a precaution. Lay pie crust into the plate as you would any other pie. Fold excess under at the top edge. Mix all other ingredients together. Pour into pie shell and bake for 15 minutes, then lower the temperature to 350 and bake 30 minutes longer. Remove from oven and top with crumb topping and bake at 350 another 15 minutes. Upon taking it out of the oven, put immediately into the refrigerator until cold!

This pie is an official Simmerman staple now.  I hope you try it, and I hope you love it as much as we did!  Make sure to get your cookbook for more where it came from!

Your "blessed with special friends" chefwannabe

Easy Beef Stroganoff

I know you have made this 100 times.  I have.  Maybe even used 100 recipes.  Some call for mushrooms, some do not, some serve on rice or mashed potatoes, some do not.  There is an entire realm of dishes called "Beef Stroganoff".  Truth is, there are as many stories about this dish as there are recipes.  Some recipes also flour the beef, been there, done that, not my kinda deal. 

My husband loves beef stroganoff and he loves mushrooms in it.  I did not add mushrooms this time but I will add them to the recipe so you can make it "wit" or "wit out".  Oh wait, that is cheese steaks.  How is it possible I am thinking of a cheese steak, a REAL cheese steak in the middle of writing a beef stroganoff blog.  I don't know.  Anyway, back to the subject at hand.  I am convinced if it has beef, you serve it on noodles and incorporates sour cream into the sauce it has to be classified as beef stroganoff.

This recipe is so easy, and will feed a crowd.  It is nothing fancy, just fabulous.  And you know "fabulous" is one of my favorite words, mostly because the Grinch says it so well, but if I deem it fabulous, it must be at least kind of true, right?

We are beef eaters, so I used a large amount.  It really can be changed up for your taste but this is even better as leftovers so use as much as I say and don't keep the experience of eating this as leftovers from your precious families.

Here is what you need:
2 lbs of beef cut into strips or cubes.  (I am hooked on eye of round  because there is NO fat)
2 cups fresh mushrooms sliced (or 2 small cans, if you must)
1 tsp thyme
3 cups beef stock (COLD)
3 tbsp cornstarch
1 tbsp soy sauce (yes, and don't ask, just do)
1/2 cup sour cream
salt and pepper to taste, I add lots of black pepper
Egg Noodles (buttered)
Fresh parsley (optional)

In a large-ish pot add a drizzle of olive oil and add in beef, browning one layer at a time.  Remove and add more until all is done.  Toss in mushrooms and cook for a couple of minutes if they are fresh and add in the beef,  if you aren't adding any or they are from a can just skip this step and add them in with the beef.  Stir in your thyme and soy sauce as well.

Steamy I know, but look beyond the fog!

Take your COLD beef stock and whisk in your cornstarch, make sure it is whisked WELL.  When beef has reheated and is sizzling, add in your beef stock, start stirring immediately as it will begin to thicken in just a couple of seconds!  Stir and cook for 3 minutes. 

Put the lid on and prepare your egg noodles according to package directions.  Just before serving, mix in sour cream.  Serve on top of your hot buttered egg noodles and garnish with parsley if you like!

I made some corn on the cob and had some fresh sliced tomatoes with this, it was SO good!

PS.  This is that dish you just can't make look so pretty in a photo.  Sorry!

Enjoy my friends!

Your "husband still isn't over having no mushrooms"chefwannabe

Chris

Banana Crumble Muffins

How many times have you thrown out bananas that were black or getting black and overripe?  Don't do it anymore!!  Throw them in a Ziploc and toss them in the freezer!  Use them later for banana breads, muffins, cakes, anything!  Anything you have to throw away becomes expensive!!  I refuse to throw things away!  Ok well if they are hairy and crawling toward the trash themselves, I will help them along!

 

These muffins are delicious.  They are not your light airy muffin.  They are dense, almost like bread.   Some of the ingredients might surprise you.  Might make you go "Hmm...".  They all work brilliantly.  These are muffins you KNOW you are eating, and with a cup of coffee or tea, or juice, what a great breakfast or anytime-snack!

Here is what you will need: (24 muffins)
4 cups flour
1/2 cup sour cream
1/2 cup caramel sauce
1/2 cup brown sugar
4 eggs (beaten)
4 tbs melted butter
3-4 ripe bananas (can soften in microwave if not soft enough)
1 tsp banana flavoring (optional, can use vanilla)
1/2 tsp salt
1 tsp baking soda
3 tsp baking powder
Preheat oven to 400 degrees,

Combine all ingredients except flour in a stand mixer or by hand.  

When completely combined, add the flour in 2 or 3 additions, mix only until all flour is incorporated then stop!!

Using paper liners, fill muffin tins.  You should get 24 muffins.  Now set aside and mix up your crumble!  You can spray your pan or butter it liberally if you don't want to use liners!



Here is what you need for your crumble:
1 cup packed brown sugar
1 cup instant oats
6 tbsp melted butter
1 1/2 tsp cinnamon (optional)



Combine completely and then using a spoon sprinkle over all of the muffins.  Try and press it down so it stays mostly in the middle!!

Bake for 12-15 minutes.  Let cool in pans and remove!  

Your "this is the only way I will touch a banana with a 10ft pole" chefwannabe

Chris