Tater Tot Pie

Ingredients:

1 lb ground beef

1 medium onion 

1 Tbs butter

1 bag tater tots

1 large can 

I chopped the only onion I had, sauteed it in a little butter, then added the now defrosted hamburger, seasoned with some garlic salt and pepper, and browned it up like I was making taco meat.

While the burger was browning, I took to the task of spraying a 9x13 cake pan with non stick spray. Then I stood each of those cute little tater tots on end and lined that pan all sorts of orderly.  And pretty.

When the burger was done, I drained the excess grease and added my large can of cream of mushroom soup and a 1/2 cup of milk.  When the soupy burger mixture was hot and steamy, I poured it across the tots and then added a layer of shredded cheese to the top.

I baked it at 400° for about 40 minutes.  When the dinger went off, I proclaimed dinner was served.

The 16 year old wouldn't eat it.  The 18 year old said it was delicious. The Man and I decided it was good enough to fill us up but it wasn't going on the permanent what sounds good for dinner menu.

Easy Peazy Chicken Tetrazinni

1 lb cooked angel hair pasta (or spaghetti or linguini)
5 chicken breasts (cooked and cubed)
1 medium bell pepper (chopped)
I cup chopped celery
1 Tablespoon garlic 
3 10.75 oz cans creamy soup (I used two cream of mushroom and one cream of celery)
1 cup water
1/4 cup butter
2 cubes of chicken boullion
1 cup shredded mozzarella cheese (or sharp cheddar is good too!)

Boil chicken breasts and set aside to cool.  In a separate pan boil the pasta until done.  Cube the chicken and set it aside.  Drain and rinse the pasta and put in a large mixing bowl.  In a sauce pan, mix the water and chicken bouillon until bouillon melts then add soup and mix well.  In another pan melt the butter and saute the celery and bell pepper until just tender and add to soup mixture (including pan drippings).  Mix soup, veggies, chicken and pasta together and pour into a baking pan (spray it with Pam or some other non-stick spray).  Top with cheese and bake for at 350 degrees for 40 minutes.

Serve with garlic bread and a salad. 

Blackened Oven Chicken

Ingredients:

1 tablespoon Paprika
1 teaspoon salt
1 tablespoon cayenne pepper (if you don’t want really spicy chicken, cut this to 1 1/2 teaspoons)
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried thyme
1 teaspoon ground pepper
1 teaspoon onion (or garlic) powder

8 large boneless, skinless chicken breasts

This recipe will yield enough seasoning to coat 8 large boneless, skinless chicken breasts. 

Photo from Google Images

Mix all dry ingredients in a bowl and set aside (you can also make this seasoning and put it in an old spice jar).

Wash and pat dry your chicken, lightly spray each side with cooking/baking spray (like Pam), coat in the seasoning (I sprinkled it on with a spoon then patted it in with my fingers covering all parts of the meat)

Heat a cast iron frying pan for about 5 minutes.  Place the chicken in the hot pan and cook it for 1 minute on each side.  Then place it in a baking pan (lightly sprayed also with cooking/baking spray)

Bake in oven on 400 degrees for 20 to 30 minutes, depending on the size of your chicken breast.  Chicken is done with cut in center and juices run clear and meat is no longer pink. 

Serve with practically anything.  We like it with garlic potatoes and a green salad.

Cheesy Chicken Asparagus Rolls

Photo from Google Images

Ingredients:

½ cup mayonnaise

4 Tablespoons Dijon mustard (or spice it up a bit and use horseradish mustard)

16-30 asparagus spears, trimmed

5 skinless, boneless chicken breast halves

5 slices provolone cheese

1 cup bread crumbs

Salt and Pepper to taste

(feel free to get liberal and try other seasonings - either in the sauce or in the breadcrumbs – you know what your family likes.  I seasoned my breadcrumbs with oregano, garlic powder, basil, a hint of cayenne pepper and celery salt)

Mix the mayo, mustard, salt and pepper in a dish and set aside.  Preheat your oven to 475 degrees.

Cook the asparagus (wash and rinse it first) on a paper plate or paper towel in the microwave for 1 to 3 minutes (depending on the microwave) until bright green and just tender.  Set it aside. 

Take the chicken breast and pat it dry.  Then beat the hell out of it with a mallet or a good rolling pin, until its flat, about ¼ inch thick.  Then you add a slice of provolone cheese and three or four or six asparagus (depending on how many you want, how big they are, etc.), and roll up the chicken nicely and place in a baking pan seam down (spray the pan with cooking spray first).  When you’ve rolled all of your chicken and cheese and asparagus and placed it seam down in the pan, spread on the mayo/mustard mix evenly with a pastry brush or a plastic spatula coating all of the exposed chicken.  Sprinkle with the breadcrumbs and press the crumbs in to make a coating of sorts.  Bake at 425 degrees for 25 to 35 minutes, depending on the thickness of your chicken.  Chicken is done with the juices run clear and the breadcrumbs are browned.

The original recipe also called for 1 lemon zested and juiced to be added to the mayo/mustard sauce but we found that to be a very intense flavor that we weren’t really fans of once I made the chicken without the lemon the next time I made it.

Feel free to experiment and make this recipe better for your family.  My kids are picky.  They’re teenagers now, I’m lucky to find something they’ll eat more than once that isn’t made of Doritos or cookie dough.  

All in all, we like these chicken wraps and I’m making them next time with broccoli to see how that turns out.  I served them with buttered spaghetti the first time and smashed red potatoes (I used crushed red peppers and Parmesan cheese instead of rosemary) the second time.

Tortellini and Beans

1 ( 9 oz.) package cheese filled tortellini
1 can white beans (cannellini beans or white great northern)
¾ cup Feta cheese
4 Tbsp. butter
2 Tbsp. olive oil
1 large fresh tomato chopped
4 cups baby spinach

Cook tortellini to package directions. Drain and using same pan, heat butter and oil until butter melts. Add beans and the drained tortellini to pan and heat until beans are warm. Add the feta cheese and stir until just starting to melt. Remove from heat and add chopped tomato.

Place 1 cup baby spinach on plate and put tortellini mixture on top of spinach. Shave fresh Romano cheese on top mainly for decoration.

Serves 4

Serve with Chicken Parmesan or use chicken filled tortellini.

Southern Pork Chops (a comfort food)

I got this recipe from Auntie Monica and I Love It!

4 boneless pork chops or fillets
4 large potatoes
1 sm can Cream of Mushroom Soup

Spray inside of crock pot OR baking pan with non-stick spray. Smear about 1/4 can soup on bottom of pan; Season pork and add to pan; peel and cut potatoes long way, about 1/4 inch thick. Layer on top of pork. Add remaining soup and spread around. Season with pepper.

Bake in oven at 350 degrees for 1 hour.

Bake in crock pot until potatoes are done. (that's not very helpful is it? My crockpot has two settings. High and burn so I use the oven)


Serve with a salad or bread. Yummy and good.

Upside-Down Shepherd’s Pie

3 large potatoes, peeled, boiled and mashed with salt, pepper, cream and 1 egg.
Or, if you are lazy
1 container (20 oz.) refrigerated mashed potatoes.

1 pound lean ground beef, salt and pepper to taste

1 Tbsp. butter
1 cup chopped onions

1/3 cup ketchup
1 tsp. dried dill weed

½ cup loosely packed fresh parsley leaves, chopped
1/3 cup sour cream

Preheat oven to 450 degrees. Spray 1 ½ quart ceramic or glass deep dish pie plate with nonstick cooking spray. Press mashed potatoes onto bottom and up sides of dish. Bake potato crust 20 minutes or until edges are golden brown.

Meanwhile brown ground beef and cook 4 to 5 minutes until no longer pink.
Dump into paper-towel-lined bowl to drain. (This is important! Otherwise your potatoes will be too soggy)

In same pan, melt butter and add onions. Cook 6 to 7 minutes until tender and golden. Return drained beef to pan with onions. Stir in ketchup and dill. Reduce heat to low and stir in parsley and sour cream. Mix well and heat through.

Spoon ground beef mixture onto mashed potato crust and serve with a cooked vegetable, sliced tomatoes and warm bread.

Serves 3 to 4 people.

Another Yummy Chicken Recipe

4 skinless boneless chicken breasts
1 pkg. brie cheese
½ pound thinly sliced Italian ham

1 large green pepper
1 large red pepper
1 medium red onion
16 oz. container sour cream

Heat oven to 350 degree

Lightly spray jelly roll pan with Pam.

Chop peppers and onion into 1 inch cubes and put into saucepan. Add the container of sour cream and mix well. Add salt and pepper to taste. Bring to a simmer and cook until the vegetables are just getting tender. While that is cooking, cut a large slit into side of chicken breasts creating a pocket. Cut the brie cheese into equal pieces and place into breast. Salt and pepper both sides of chicken then wrap breast with ham and place in prepared jelly roll pan with seam of ham on bottom of pan.

When vegetables are ready pour over chicken and put in oven for 40 minutes.

Boil egg noodles until al dente and serve chicken on top of noodles spooning sauce and vegetables over the top.

Serves 4

Chicken al a King

I remember when Swanson used to sell this in a bag that you would boil and then pour over toast.  I like it over rice also. Now I cannot find it anywhere.  I got this recipe from my mother in law and I'm making it this week.  I'll update on whether it is good or not. 

3 Tbs butter
2 Tbs flour
1 cup chicken broth or stock
1 cup milk
2 cups chicken, diced
1 can mushrooms (use whole or you can't pick them out later)
1 small bag frozen peas

In a saucepan, melt butter. Stir in flour making a rue. Add chicken broth and milk slowly. Cook, stirring constantly so the sauce doesn't lump up. It will be like gravy. Add chicken, mushrooms (drained) and simmer.  Microwave your peas until they're just about done and then add them as well.  Serve over noodles or toast or rice. 

Spaghetti Squash with Sausage Filling

1- 3 to 4 pound spaghetti squash
1 pound spicy turkey sausage
1 cup chopped red bell pepper
1 cup chopped medium onion
3 to 4 garlic cloves, minced
1 cup marinara sauce
to 6 fresh basil leaves
¼ cup Parmesan cheese
1 Roma tomato sliced very thin
6 slices Mozzarella cheese

Heat oven to 375 degrees. Place whole spaghetti squash on cookie sheet and bake for 1 hour. Pierce skin of squash four times after 20 minutes of baking time. Remove from oven and cool.

While squash is cooling, sauté sausage, red bell pepper, onion and garlic in heavy skillet over medium-high heat until sausage browns and vegetables are tender. About 12 minutes. Mix in marinara sauce and basil and simmer for 10 minutes. Remove from heat and set aside.

Slice cooled spaghetti squash lengthwise and gently remove seeds and discard. Using a fork, pull out squash strands from shells, leaving shells intact. Add strands of squash to meat mixture and when finished mix well. Add salt and pepper to taste. (Do not shred too deeply or shell will not stay intact) Spoon filling into squash shells. (These can be prepared 1 day ahead.) Cover and refrigerate up to one day.

Preheat oven to 400 degrees. Arrange filled squash halves on baking sheet. Cover with slices of Mozzarella cheese. Lay tomato slices on top of that and sprinkle with the Parmesan cheese. Bake uncovered until heated through 25 minutes. 35 minutes if previously chilled. Cut each squash half in two and serve with a green salad and garlic bread.

Serves 4

Variation:

You can also use hot Italian sausage, with green pepper. Add fresh basil and Oregano. Top with Provolone cheese in place of Mozzarella.

Easy Chicken Enchiladas

4 Chicken Breasts
1 lg can Cream of Chicken Soup
1 sm can Cream of Chicken Soup
1/2 Cup Sour Cream
1 pkg Taco Seasoning
1 can diced Green Chilis
2 cups shredded cheese
Flour tortillas (or corn if you prefer)

Boil Chicken until done (apx 30 minutes). I spice the water, adding Season All, Garlic Salt, Pepper, Sage and Poultry Seasoning. Save water and remove chicken breasts to cool so you can chop/shred.

In another pan, add the soup, sour cream, green chilis and taco seasoning. On low heat, mix the ingredients and let them simmer while you chop or shred your chicken. In a 9x13 cake pan, spray with non-stick spray and spread about one cup sauce on the bottom of the pan (so your tortillas don't get hard).

Mix chopped/shredded chicken into sauce mixture. Pour a good amount (about 1/4 cup) of the mixture into a tortilla and roll. Place in baking pan. Repeat until you have used about ten tortillas (or your pan is full leaving about an inch on either end). Pour remaining sauce mixture on top and cover with shredded cheese. Bake in oven at 350° for approximately 30 minutes (or until cheese melts and sauce is bubbly.)

I use the chicken water to make rice as a side. I also serve with tortilla chips. If you like a spicier enchilada, add a small can of diced jalapeños to the sauce.

Spaghetti Pompadour

2 cans stewed tomatoes (NOT WHOLE) (save ½ can for later use)
1 large onion, chopped (separate into halfs)
2 Tbsp. olive oil
1 Tbsp. Italian seasoning
½ tsp. sweet basil
4 tsp. salt
1 tsp. black pepper
¼ cup vinegar juice from a jar of green olives
1 Tbsp. balsamic vinegar

6 cloves garlic, minced
½ cup green olives, sliced

Place into a blender 1 ½ cans tomatoes, ½ chopped onion and olive oil, Italian seasoning, basil, salt and pepper, and vinegars. Chop with blender until consistency of Salsa.

Add remaining ½ can tomatoes, minced garlic, ½ chopped onion and sliced green olives and stir. Let stand at least 4 hours so flavors can blend.

Boil spaghetti until al dente. Cover with pompadour sauce. Sauce may be heated slightly just to take off chill or added cold.

Serve with meatballs or Italian sausage, salad and garlic bread.

Extra sauce can be frozen. There is enough sauce to cover approx. 1 ½ pound of spaghetti.

Awesome Good TriTip on the BBQ

This is so good and simple. Buy a tri-tip roast at the local meat shop, butcher, etc. Put it in a freezer bag and squirt 1/2 bottle of New York Style marinade in. Refrigerate over night.

The next day, fire up the old BBQ, slap that hunk-o-meat on and cook on medium heat to desired rare, medium or well.

I serve with grilled Asparagus and either mashed or baked potato.

MM good.

Easy Chicken Alfredo

If your life is anything like mine, as soon as you walk in the door (or as soon as your significant other walks in the door), the first thing you hear is "What's for dinner?"

I hardly have time to think about it. However, a quickie meal we have (especially one nights when I forgot to take anything out) is called Easy Chicken Alfredo.

I mean EASY.

1 Jar Alfredo Sauce (I use Ragu Roasted Garlic Parmesan)
1 pkg Egg noodles
1/4 cup Parmesan Cheese

Cook your noodles and drain. Set aside. Pour the Ragu into a pan, heat up and pour over your noodles. sprinkle on your Parmesan cheese, toss and serve with garlic bread.

Sometimes I will sautéed shrimp and toss that on top. Other times, I use Hormel Spicy Southwest Chicken.

30 Minute Rice Dish (beef or chicken)

This is the quickest, easiest dish you can make.

1 lb Ground Beef
1 pkg Rice-A-Roni, Beef Flavor

Brown the beef in a frying pan, then drain the grease off and set aside.

In the same pan, cook Rice-a-Roni according to instructions on the package. When the rice is done, add the ground beef and serve hot with a vegetable of your choice.

CHICKEN SUBSTITUTION: If you are not fond of ground beef, you can use the Chicken flavor rice and add shopped up chicken breast. I also add broccoli and usually make this dish when I have leftover chicken breast from earlier in the week.

Easy Stuffed Peppers

Prep time:  15 minutes / Bake time 30 mins @ 350°

1/2 lb Ground Beef
1/2 lb Italian Sausage (mild or hot, depending on your taste)
4 large bell peppers
1/2 cup chopped onion
Various Seasoning (Garlic Salt, Season Salt, Pepper, Italian Seasoning, etc.)

Cut your peppers in half the long way (top to bottom) and hollow, clean and rinse out the seeds.  Pat them dry and set aside.

Mix the meat with whatever spices you like and the onion.  I use about 1 teaspoon each of Garlic Salt, Season Salt, and Pepper, and about 1/2 teaspoon of Italian Seasoning.

Spoon the meat mixture into each pepper.  Place peppers, meat side up, in a cake or baking pan.  Pour in 1/2 cup water and bake for 45 minutes at 350°.  Drain liquid and serve with mashed potatoes and brown gravy.

An Italian variation I make is like this:

Make as above, however, pour 1 can of tomato sauce over peppers, sprinkle with Parmesan Cheese and bake as directed. Serve with buttered noodles (cook noodles/spaghetti, etc) and toss in 3 Tbs Butter and 1 Teaspoon of Garlic powder or 2 Teaspoons crushed garlic, salt and pepper to taste. 

Homemade Beef Stew

This recipe is always a favorite at my house in the cooler months.

Prep time = 35 minutes

1 lb chopped stew meat
1 onion - chopped
1 Tbs chopped garlic (3 chopped cloves of whole garlic)
2 cups chopped celery
2 cups chopped carrots
2 can whole kernel corn
4 cups chopped potato
2 cans beef stock or 4 beef boulion cubes fully disolved in 3 cups hot water
2 Tbs Butter
3 TBS Worcestershire sauce
1 teaspoon Season All
salt and pepper to taste
1 teaspoon basil
2 bay leaves (whole)

melt butter in pan, add onion and sauté until just barely done. Add meat and Worcestershire sauce, cook until done. Add remaining vegetables and beef stock. Stir and add enough water to cover ingredients. Add spices and whole bay leaves. Cover and cook on medium heat 1 hour until potatoes are tender.

Thicken with cornstarch to desired thickness. Serve with cornbread.

You can easily substitute the meat in this stew with any preferred. If you use pork, chicken or turkey, substitute chicken broth for beef broth.

Easy Beef & Broccoli

This is the easiest recipe evah!

1 lb beef stew meat (or fajita cut strips)
1 pkg frozen broccoli crowns
1/2 cup soy sauce
1/2 tea Ginger
1 Tbs Olive Oil

Heat olive oil in a wok (or a deep frying pan) and add beef. Season to taste with salt and pepper and add ginger. Cook until almost done, add frozen vegetables. Cook on medium heat until vegis are warm; push broccoli and beef to the sides of the pan and add the soy sauce. Bring to a bubble and thicken with 2 tea cornstarch in 1/4 cup water; when thick like gravy, toss beef and broccoli together in sauce to coat. Serve over rice.

Variations:

This is also an easy stir fry recipe. Add mushrooms, water chestnuts, green beans (or bag of oriental frozen vegetables) along with bean sprouts. Increase water to 1 cup and cook the same as above.

Welfare Casserole

This is embarrassing but I will share it anyway. I grew up very poor. One night, when ready to make dinner for my brothers and sisters, I had only a few items to cook, none of which seemed to make a meal. I had to improvise. I had the following ingredients:

1/2 lb hamburger
1/2 chopped onion
2 cups instant rice
1 bag frozen vegetables medley (broccoli, cauliflower, green beans, corn)
1 can cream of chicken soup
Seasoning to taste

Brown the hamburger and onion. Drain and add rice (uncooked), vegetables and soup. Bring to a boil, cook for 30 minutes (or until rice is done).

Believe it or not, it tasted really good. I've improvised and substituted over the years. I like it with cream of celery soup and cream of mushroom; I've tried the various mixed vegis and it is good with a medley or a one particular vegetable. I've also added cans of mushrooms and water chestnuts. Additionally, I have substituted chicken and turkey for the hamburger. Finally, it is really good with parmesean or cheddar cheese. Of course, what isn't good with cheese? Right?

Take this recipe and make it your own. If you like it, let me know.

Basic Polenta (with chicken)

9 Cups Water
1 Teaspoon Salt
3 Cups course grain Cornmeal;

Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Add cornmeal by the hand, slowing sifting through your hand, while stirring constantly.

Cook 20 to 30 minutes on a simmer, stirring constantly. Polenta will thicken and when done, it will separate from the sides of the pan. Pour onto a large platter and smooth out (wet hands make this job easier). Let Polenta cool about 10 minutes and then cut into cubes or slices.

Place onto plate and cover with your favorite sauce.

To Fry Polenta: cook as above, cool completely, and fry on both sides in hot olive oil until golden brown. drain on paper towels and serve as above. (However, make sure your oil is hot, otherwise the Polenta will absorb the oil and then it is not edible).

Easy Chicken and gravy (my favorite):

Bake a whole chicken, when finished, break apart and place in heavy sauce pan.
Add chicken drippings, 1 can chicken stock and 2 cups water. Bring to a boil, thicken with cornstarch and serve over Polenta.