So when your near me, darling can't you feed me....S.O.S!!

OK so my attempt to change the ABBA lyrics to suit my food meaning didn't work so well, did it?

S.O.S.   Another meal of my past has come back to, well I would say haunt me, but it is to delicious to consider it haunted.  I remember my mom, mother of 10, making this because it was "cheap food".  It was cheap and could feed a small army.  She probably made an entire pot of gravy with only one package of dried beef!!  We joke all the time about how we can remember 3 lbs of macaroni for goulash to 1 lb of ground beef!

Anyway, SOS is short for "shit on a shingle".  One of my dads favorite dishes.  We of course called it creamed chipped beef as kids until we learned what SOS meant and we said that as a little "we said a bad word without saying the bad word and didn't get in trouble" sort of thing!!!

It has been a long time since I made it.  It is so easy and can be served on toast or biscuits, although I have only ever had it on toast.  When I moved to New Jersey, I was introduced to tomato juice, or stewed tomatoes being poured over the top.  Sometimes, eggs were served up on top.  Regardless of how you choose to eat it, it is good eats for sure!!  The recipe couldn't be simpler and what a quick, delicious meal for your family!

SOS
1/2 cup flour
1/2 cup butter
1 tsp. GRATED onion
3-4 cups milk or half and half
1 tbsp fresh black pepper
2 containers of dried beef

Melt butter in a medium saucepan.  Add flour and whisk and let cook for 1 minute, to cook off the raw flavor of the flour.  Add in grated onion.  NO you may not mince, chop, or slice, it must be grated!!  Cook another minute stirring constantly.   While whisking, pour in 3 cups of milk or half and half.  Let come to a boil while stirring so you don't burn it!  It will begin to thicken as it boils.  Depending on the consistency you like, you can add more liquid.  When it comes to the consistency you want, add in dried beef that you have chopped and black pepper.  Add salt to taste, as the dried beef is very salty and you may want to consider rinsing it!  Serve on toast or biscuits!!!

I hope enjoy your SOS as much a I enjoyed mine!!  Make sure to watch that salt content, you don't want to kill anyone!!

Your "SOS rocks" Chefwannabe

               Chris

Cinnamon Applesauce Christmas Ornaments

Happy Monday evening!  I hope your day was good and you are snuggled in warm jammies, and enjoying your evening!  It is FREEZING here in Nebraska.  I spent the day with my sister shopping.  It was wonderful, some of you know I am unable to drive, so its great to get a day out without bugging hubby!!!

Anyway.....I have always wanted to make these ornaments and just never have.  You fine friends have been posting different recipes so I tried them.  This is not my recipe, I am not sure where I got it.  These are my artistically challenged ornaments in the photo however.   I feel the need to clarify since there has been some scandal going on in the foodie world as of late.  If  a recipe I blog is not mine, or hasn't been severely altered to meet my needs in which I take ownership of my version, I will give credit to where it came from.  I will even link you up to it if you want me to.  All of my photos are MINE.  They are my final product, and if you haven't noticed, they are quite amateur!  Bottom line....if I ever use anyone else's recipes or photos, they will be given credit.  Ok done with that.  Now.......

I had a few drinks Sunday night while making these.  I mean what else are you supposed to do for 2.5 hours while they are baking/drying.  I added some extra vodka to some Mudslide premix, so excuse the Hawaiian Christmas Bikini Girl.  I hope she is not offensive, but she was fun.  She could possibly be chefwannabe's new mascot.  What do you think?

Here we go with the complicated, intricate, and somewhat confusing recipe for these ornaments. :)

You will need:

3/4 cup applesauce

4 ounces cinnamon (1/2 cup)

1 straw2

Preheat your oven to 200 degrees.  Mix until a dough forms.  If it seems to dry add a tsp of applesauce at a time.  If it seems to wet, add more cinnamon.  Roll out and use cookie cutters in the shape you want your ornaments to be. When you have them all on the cookie sheet, use a straw to make a hole for a hanger to hang them.  Usually at the top!   I put them on parchment paper on the cookie sheet.  You will get 12-15 out of this.  I got 15.  It all depends on the size of cutters you use.  Bake for 2 1/2 hours.  Remove and let cool.  Decorate with paint, ribbon, buttons, glue, anything, your options are limitless!!!

The smell in your house is incredible!!  I hope you get your children involved or someone's children involved!  It is a fun project!

Your "cinnamon= Christmas" chefwannabe

Chris

Jello Christmas Cookies, A Blast From My Past

Ok, how many of you were in 4-H?  I loved 4-H.  I loved the cooking part of it especially.  There were a handful of recipes I wanted to make all the time, and one of them was Jello Cookies.  This cookies were so easy, and you could change them up so many ways.  Of course I loved feeling grown up cooking or baking by myself, and having everyone love it.  These cookies are really great and let's keep it real here.....who is sick of getting cookies trays with all brown cookies on them??  These are a simple, tasty cookie that will brighten up your trays wonderfully.  
 

As I was baking these cookies, I was thinking of a ton of different things you could do with them.  Let me give you my ideas first so that you can make changes if you wish.  This are so easy and fail proof.  Just make sure not to over bake them, 8 minutes is IT.  Otherwise they will lose their color and get a brown tinge.  

1.  Use any flavor jello you like, I used cherry for the red color, making them Christmas-ee, but could use lime or another green jello flavor.

2.  Replace vanilla extract with an extract that is the same flavor as your jello.  Cherry jello=cherry extract.

3.  I sprinkled mine with red sugar for effect.  But you could top the cherry cookies I made with a maraschino cherry the last minute or 2 of baking.

4.  You COULD intensify the color with food coloring matching your jello color as well.  These are not colored with food coloring and I think they still turned out fairly vibrant.  

Ok so maybe that wasn't an official "ton" of change ups but each involves change ups galore!  

Jello Christmas (or any other day) Cookies!
1 1/2 cup softened butter
1 cup sugar
1 3oz. pkg Jello of choice
1 egg
1 tsp vanilla (or flavoring of your choice)
1 tsp baking powder
3 1/2 cups flour
Red sugar (optional)

Preheat oven to 400 degrees.  Cream together butter and sugar.  Add all the rest of the ingredients except flour.  When thoroughly combined, add flour a little at a time.  Use cookie scoop and scoop cookies 2 inches apart, sprinkle the top with a little red sugar if you desire.  Use silicone mat or parchment paper (or cooking spray). Bake 8 minutes.  ONLY 8 minutes.  If you bake longer, your cookies will get hard, and have a brown look to them which you do not want.  

Make these cookies tonight!  They are fast, simple, and tasty!  Merry Christmas my dear friends, I pray for the best for you all always!

Your "the world needs brighter cookies" 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

Key Lime Mousse Pie/Cheesecake!!!!!

It is FINALLY Friday friends!  Man this has been the week from H-E, double hockey sticks!!  I apologize for my slacking, just haven't had time this week.  It is over, it is done and we never have to relive it again.  Right?  Can you give me an AMEN to that?

When you want to indulge, in something sweet, with a slight tart undertone, a decadent texture and flavor, yet light, this is it!  This is the kind of pie you keep going back for, for another piece!  Give me cream cheese, fresh whipped cream and butter and it is like my dream recipe for heaven's sake.  I can't say no to any of those ingredients!!  Can you?!?!


This is an amazing recipe I got from a fellow Army mom, way back when my son was in BCT.  I needed an easy cheesecake, pie, something, dessert and this is what was shared with me.  I made it and could not believe how good it was.  I will warn you, it SEEMS like alot of work, but it isn't.  There are alot of steps but it is really very easy.  The result is a flavor to behold and although I love lime, I did cut the juice in half and and the zest.  I will keep the original measurements in and just note what I did. 


Remember when whipping heavy cream to put your bowl and whisk or beaters in the freezer for 15 min or so before, and that your cream is cold, it will whip up in half the time.  You could also use gingersnaps for your crust.  When it came time to add my cream cheese, I did it in my food processor! This pie is somewhere between cheesecake and key lime pie.  It is so tasty and you could add a couple of drops of green food coloring to drive home the lime and the Christmas color if you wanted!  


This makes a ton of filling and I think could easily make 2 pies.  


* 2 cups Nilla Wafer Cookie Crumbs
* 2 tablespoons white sugar
* 6 tablespoons melted butter
* 1 (.25 ounce) envelope unflavored gelatin
* 2/3 cup lime juice (I used 1/3 cup)
* 2 1/2 cups heavy cream, divided
* 9 ounces white chocolate, chopped
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 2 tablespoons grated lime zest (I used 1 tbsp)

Directions

1. Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom, and 1-inch up the sides of a 10-in springform pan.
2. Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and stir in the white chocolate until melted. Mix the gelatin into the chocolate until well combined; set aside to cool. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
3. Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover, and refrigerate overnight.


Please take the time to make this incredible dessert. Though I did not garnish mine, the possibilities, especially with the holidays are endless!!  

Your "cheesecake addicted" chefwannabe

Chris

Walking WHAT? Walking Tacos!!!

Ok, I don't know if this is a Nebraska thing or what, but it is genius, regardless!   Here is how I became smitten with walking taco's.  We had moved to Nebraska and we were at a high school football game with my dad.  (he is a sports broadcaster).  I sent my husband to the concession stand to pick up a cold drink and when he returned he had a smile on his face like a kid who just was handed a 10lb bag of candy for free!  He was donning 2 small bags of Doritos that were open and had a fork stuck in them.  He proudly announced he had gotten us each a "walking taco".  I had no idea what it was so he handed me the bag and what was inside was a mishmash of different taco toppings stacked neatly in layers on top of the crushed up Doritos.  So let me introduce you to the "walking taco".....

I know, I know, not the best photo, but I took it from the top so you could see what was inside!!  This one just had meat, cheese and sour cream.  You can add tomato, lettuce, guacamole, lime, olives, beans, the possibilities are endless.  How FUN are these for a kids party, or football game day?  You can do the same idea with Fritos, and chili and cheese!

You will need:

-1 lb ground beef (or however much you need for the amount of people you have)

-shredded cheddar or cheese of your choice

-taco seasoning for hamburger

-small bags of Doritos

-Toppings, sour cream, guacamole, tomato's, lettuce, beans, limes to juice, olives, onions, salsa, hot sauce, etc...

Brown your hamburger with seasoning.  Take your bag, crush up the dorito's inside, open the top, add toppings of choice and stick a fork in it!  You have your own walking taco!!!

I don't know why I think these are so genius, but I do.  My husband will practically roll over and play dead for them! :)

Enjoy!!

Your "walking taco's 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