Because I am bummed about the -3 degree windchill this morning and my cold that makes me feel like my nose is going to fall off, I am reverting back to the need for comfort food..... try this one :)
Macaroni and Cheese
2 cups uncooked macaroni ( I like the larger macaroni, but that is a personal preference)
2 cups Gruyere cheese
3 eggs beaten
1/2 cup sour cream
4 tbsps butter, cut into pieces
1 cup of milk
salt to taste
Separately combine...
2 tbsps bread crums
2 tbsps grated parmesan cheese
1 tbsp melted butter
* this is the yummy crumble topping
Cook the macaroni. Drain. Add Gruyere cheese while still warm to melt it. Combine remaining ingredients..minus topping....in another bowl and add to cheese/mac mix. Pour in greased 9x13, crumble on topping, and bake 30-40 minutes at 350 degrees or until bubbly warm.
This will make anyone feel better...if not you are a lost cause!
Wednesday, February 4, 2009
Tuesday, February 3, 2009
On another cold snowy night....
This is one of my all time favorites....great to freeze and have on hand.
Taco Soup
1 pound ground beef or turkey
1 small onion chopped
1 green bell pepper chopped
1 28 ounce can of diced tomatoes, undrained
1 packet of taco seasoning mix
1 packet of ranch salad dressing mix ( Hidden Valley)
1 cup picante sauce
1 8 ounce can of tomato sauce
1 can white whole kernal corn, undrained
1 can yellow whole kernal corn, undrained
1-2 cups water, eyeball it
salt and pepper to taste
* to dress it sour cream, cheese, tortilla chips
Cook meat with onion and pepper until meat is not pink and veggies are soft. Drain on paper towel. Pour everything else, except water into a large pot. Do not drain the tomatoes or corn, pour it all in!! Pour in the meat/veggie mix. Add water as needed...should look thick...it will water down some as it simmers....I usually start with just a cup or so and watch it along the way. Add salt and pepper. Simmer one hour. You can add more spice, but I think it is just perfect this way. Serve with crumbled chips, cheese, and sour cream. Yummy, yummy!
Taco Soup
1 pound ground beef or turkey
1 small onion chopped
1 green bell pepper chopped
1 28 ounce can of diced tomatoes, undrained
1 packet of taco seasoning mix
1 packet of ranch salad dressing mix ( Hidden Valley)
1 cup picante sauce
1 8 ounce can of tomato sauce
1 can white whole kernal corn, undrained
1 can yellow whole kernal corn, undrained
1-2 cups water, eyeball it
salt and pepper to taste
* to dress it sour cream, cheese, tortilla chips
Cook meat with onion and pepper until meat is not pink and veggies are soft. Drain on paper towel. Pour everything else, except water into a large pot. Do not drain the tomatoes or corn, pour it all in!! Pour in the meat/veggie mix. Add water as needed...should look thick...it will water down some as it simmers....I usually start with just a cup or so and watch it along the way. Add salt and pepper. Simmer one hour. You can add more spice, but I think it is just perfect this way. Serve with crumbled chips, cheese, and sour cream. Yummy, yummy!
In need of comfort food..
So after yet another hard, cold day at work.....I needed some comfort food. So on a departure from the usual meatloaf and macaroni and cheese craving I have, I decided to "create" a meal. It was good. You should try it too.....
Chicken Pot Pie/Casserole Hybrid
First....start with a glass of wine....that is for you. Then you will need:
2 sheets puff pastry thawed
1 package of chicken tenders
1 can cream of celery soup
1 can cream of onion soup
1 small onion chopped
3-4 stalks of celery chopped
1 cup light mayo
1 tbsp dry mustard
2 tbsps worcestshire
1/2 cup cheese....whatever kind...i used cheddar
2 cloves garlic pressed
3/4 cup milk
2 tbsp melted butter
salt and pepper to taste
Turn on oven to 350 degrees. Take the chicken tenders and boil them in salted water about 15 minutes or until cooked. Set aside to cool. Mix everything else together in a large bowl and stir. Take chicken tenders and chop into small bite size pieces and add to mixture. Take on sheet of puff pastry and roll out on a floured surface to fit the bottom of a greased 9x13 pan. Place the puff pastry in the dish covering the bottom. Prick with a fork and place in preheated over to cook 4-5 minutes until starts to look set....this will keep the bottom from being soggy. Once you take this out, pour the mixture into the dish. Take the 2nd puff pastry sheet and roll it out. Cut it into strips and use it to weave a lattice across the top of the dish. Brush with melted butter. This makes it look pretty! Bake in 350 degree over about 45 minutes until bubbly and puff pastry is puffed and brown. Allow to cool 5-10 minutes before digging in...
Enjoy the recipe. Let me know your thoughts...I am always up for tweaking!
Chicken Pot Pie/Casserole Hybrid
First....start with a glass of wine....that is for you. Then you will need:
2 sheets puff pastry thawed
1 package of chicken tenders
1 can cream of celery soup
1 can cream of onion soup
1 small onion chopped
3-4 stalks of celery chopped
1 cup light mayo
1 tbsp dry mustard
2 tbsps worcestshire
1/2 cup cheese....whatever kind...i used cheddar
2 cloves garlic pressed
3/4 cup milk
2 tbsp melted butter
salt and pepper to taste
Turn on oven to 350 degrees. Take the chicken tenders and boil them in salted water about 15 minutes or until cooked. Set aside to cool. Mix everything else together in a large bowl and stir. Take chicken tenders and chop into small bite size pieces and add to mixture. Take on sheet of puff pastry and roll out on a floured surface to fit the bottom of a greased 9x13 pan. Place the puff pastry in the dish covering the bottom. Prick with a fork and place in preheated over to cook 4-5 minutes until starts to look set....this will keep the bottom from being soggy. Once you take this out, pour the mixture into the dish. Take the 2nd puff pastry sheet and roll it out. Cut it into strips and use it to weave a lattice across the top of the dish. Brush with melted butter. This makes it look pretty! Bake in 350 degree over about 45 minutes until bubbly and puff pastry is puffed and brown. Allow to cool 5-10 minutes before digging in...
Enjoy the recipe. Let me know your thoughts...I am always up for tweaking!
Sunday, January 18, 2009
Starting this blog....
So after vacationing in WARM Denver, CO this weekend, my friend Katherine has convinced me to start this blog while I am killing time waiting to fly home! Those of you who know me, know I love to cook for my friends. I have done a lot of that this weekend....so here is a blog to keep up with all the recipes I cook. Some are original, some are modified, some are totally taken from Food Network and Southern Living and "tweaked". Nonetheless, hope you enjoy reading this recipes......
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