Pork Chops & Rice

 This easy to put together and frees the cook up for 90 minutes after getting it in the oven. It was one of my late mother's favorite recipes from a 1984 church cookbook.

Pork Chops & Rice

• 4 to 6 (or more) pork chops
• 1 c. uncooked rice
• 1 1/2 c. water
• 1 envelope dry onion soup mix
• 1 can cream of mushroom soup
•  1/2 soup can milk or water

Preheat oven to 350 degrees F.

Brown chops on both sides in a small amount of oil or butter. 

Mix rice & water in a 9 x 13 pan (or larger if more chops, I've used the drip pan from the broiler tray.) Sprinkle onion soup mix over top and mix evenly.. Place browned chops on top; sprinkle with salt and pepper if you like.

Dilute mushroom soup with milk or water and pour evenly over chops.

Bake for 1 1/2 hours. Check after 45 minutes and add more water if rice seems dry.

Creamy Broccoli Slaw

 Family reunion time! I was looking for something that the majority of people (seniors/healthy eaters) would like and that I would eat if there were any leftovers. Going through my recipes, Broccoli Slaw stood out...but the dressing was too high in sugar for me. So, I went on a hunt. A Google hunt. It led me to this recipe: Creamy Broccoli Slaw and received many compliments at the reunion. Win!

(not my picture)

Italian Meatball Soup

 This is a delicious quick and hearty soup!  If you're lucky enough to have leftovers, the reheated soup seems even more tasty!

I used homemade meatballs for this recipe.

Italian Meatball Soup

Ingredients

• 1 lb. cooked meatballs, fresh or frozen
• 1 Tbsp. olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced, OR 2 tsp. minced garlic
• 28 oz. can crushed tomatoes
• 4 c. beef broth OR 4 c. water w/4 tsp. beef bouillon granules
• 1/2 red bell pepper, diced
• 1/2 tsp. red pepper flakes
• 1/4 tsp. Italian seasoning
• 1 1/2 c. pasta (rotini, elbow, fusilli, etc. If you use spaghetti pieces, I would recommend only 1 cup)
• Fresh spinach (optional)
• Parmesan cheese for garnish (optional, can also use mozzarella)
• salt and pepper to taste

Saute onions in olive oil for 4 to 5 minutes.  Add garlic and cook for another 30 seconds.  

Add crushed tomatoes, beef broth, red bell pepper, Italian seasoning, and red pepper flakes. Bring to a boil.  Add pasta, reduce heat, cover and simmer until pasta is cooked, about 10 to 15 minutes.

Instant pot option: saute onions as above, add remaining ingredients except meatballs and spinach, seal and cook on SOUP function for 10 minutes. Quick release the pressure and proceed.

Add meatballs and spinach and stir until heated through and spinach wilts/cooks.

Serve topped with cheese if desired. Garlic bread15 sticks or bread are a good side for this.

Makes 4 to 6 serviings.

Italian Bread (breadmaker)

 We LOVE this bread for toast, sandwiches, or just eating warm with butter.  I use the bread maker to mix the dough due to arthritis in my hands but do the rest by hand.

Italian Bread

• 1 1/3 c. warm water
• 1 1/2 tsp oil
• 1 Tbsp. brown sugar
• 1 1/2 tsp salt
• 4 c. bread flour (do not pack into the measuring cup; measure loosely)
• 2 1/4 tsp. yeast
• 1 egg white, whisked briskly for egg wash

Add first 6 ingredients to bread maker pan in the order listed. Mix dough and let rise until dough cycle ends. Remove dough and shape into a loaf shape and place onto greased cookie sheet; make 3 diagonal slashes across the top of the loaf, about 1/4 inch deep.  Let rise until almost double in size. Brush with egg wash on top and sides of loaf.  Bake in preheated 350°F oven for 25 - 27 minutes or until bread sounds hollow when tapped. Let cool for at least 5 minutes before cutting, if you can wait that long!  Yum!

4-Bean Baked Beans

 This fills all of the requirements: easy, tasty, and quick to prep!

I like to put it all together, then let it cook on low for a couple of hours in the crockpot before serving. This recipe is easily doubled for larger groups.

4 Bean Baked Beans

• 1 15 oz. can butter beans, drained
• 1 15 oz. can lima beans, drained
• 1 15 oz. can kidney beans, drained
• 1 16 oz. can pork & beans
• 1/4 to 1/2 lb. bacon, cut into 1/2 inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 to 3/4 c. brown sugar (to taste)
• 1/4 to 1/2 c. ketchup (to taste)
• 1/4 to 1/2 c. white vinegar (to taste)
• 1/4 c. molasses
• 1 tsp. dry mustard

Gently mix beans together in a casserole dish or crock pot.  

In a saucepan, cook and stir bacon, onion, and garlic until bacon is cooked to choice.  Pour off excess fat.

Whisk last 5 ingredients together into the bacon mixture and simmer for a few minutes.  Pour sauce over beans and mix gently.

Bake in a preheated 350°F oven for an hour, or in a crock pot on low for 2 to 4 hours.

White Chicken Enchiladas

 This is our favorite white chicken enchilada recipe.  I use a can of Rotel tomatoes with chilies instead of the small can of chilies and it works great.  

Loaded Potato Soup

 

Loaded Potato Soup

INGREDIENTS:
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

DIRECTIONS:
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Instant Pot Cabbage, Sausage and Potato Soup

 Instant Pot Cabbage, Sausage and Potato Soup

Ingredients:

⅛ tsp Cayenne pepper

2 tsp. Garlic salt

Pepper to taste

3 Tbsp. butter

1 medium head of cabbage chopped

1 Onion sliced into wedges

1 Tbsp. Minced garlic

2 to 3 carrots, peeled and cut into 1/2 inch slices

2 stalks celery, sliced

4-5 Medium gold potatoes largely chopped

1 Package smoked sausage cut into rounds

1 C. Chicken broth




Mix together the cayenne pepper, garlic salt, and pepper in a small bowl, and stir to combine.  Lightly stir into prepared vegetables.

Melt the butter in the Instant Pot and lightly saute the veggies for 5 minutes before adding smoked sausage and cooking for another 5 minutes.  Add broth and stir.

Seal Instant Pot.  Set to "Soup" setting and let cook.  Natural release for 5 minutes, then quick vent until pressure is released.  Stir and serve.

HAMBURGER STEAKS WITH ONION GRAVY

 HAMBURGER STEAKS WITH ONION GRAVY

Ingredients:

2 lbs ground beef

1/2 cup bread crumbs

1 egg

1/2 cup milk

1 tsp salt

1 tsp black pepper

2 Tbsp dried beefy onion soup mix

2 Tbsp Worcestershire sauce

1tbsp better than bouillon beef base

2 medium onions

2 cups mushrooms

4 cups beef broth

1 Tbsp corn starch

Directions:
In a large bowl add ground beef, bread crumbs ,egg, milk, salt, black pepper, dried onion mix and Worcestershire sauce mix well form into patties of your size.

In a large skillet heat 1 tsp of oil add the patties to brown about 5 minutes per side.

When browned remove set aside .then add onions and mushrooms sautee for another 3 minutes.

Then add the mix the cornstarch with the beef broth then add beef broth and beef bouillon to the pot now add back the patties to cook for 45 to 50 minutes until it comes down to your desired thickness .

It's that time of year!

 (reposting from 2016)

Planning a Frugal Holiday Meal

I have been reading various internet articles about how to plan a frugal holiday meal and some of the tips offered are something I would not consider frugal or desirable.  So, I thought I'd share how I plan a frugal yet TASTY homestyle holiday FEAST, one that you can enjoy without having to starve yourself for weeks ahead just to be able to afford it.

A meal plan is VITAL for a holiday meal so that you know what you need to buy, you don't plan too many similar dishes, and you don't forget anything!   I try to utilize foods that are free to me (husband gets a turkey from his employer, we have canned or frozen garden produce, etc.), inexpensive (sales, made from ingredients I already have), and things that I can use in more than one holiday dish, ex. cranberries.  I cook from scratch, so the plan also helps me to plan my time wisely i.e. what can be made ahead.  I found this handy printable at www.cleanmama.net along with even more handy tips!

I also plan the meal based on typical sale prices, portions, and KNOWN recipes.

• MANY items go on sale for a few weeks before the holiday.  Watch for those sales!  Know what you will typically need and get those things when they are on sale.  A big tip:  some stores mark fresh turkeys down to extremely low prices right after Thanksgiving, so it's a good idea to grab one THEN and freeze it for Christmas dinner!  
• Unless you want a lot of leftovers, you had better be aware of how many portions you'll need.  Don't buy a 20 lb. turkey to feed a family gathering of six people unless you plan for a lot of turkey leftover meals or plan to freeze the extra.  Do the same with side dishes and desserts.  Trust me, I'm well known for cooking way too much food!  Family WILL get tired of eating the same leftovers for days afterward!  A general rule of thumb is 1 lb. of turkey or ham per person if you want ZERO leftovers, 2 lb. if you plan on leftovers.  I found a chart on www.goodhousekeeping.com for other foods as well, although it looks to me to be one of those "zero leftovers" meals.   
  
• Holidays are not a time to try to impress with a recipe you have never tried to make.  Do yourself a favor, save yourself a lot of frustration, and just don't.  

Now, if you are hosting plenty of extended family and know that the meal will be too much for you $$-wise and time-wise, don't hesitate to delegate!  Someone else can bring a veggie tray, or green bean casserole, dinner rolls, or a bottle or two of wine.  

Set your table the night before, unless you have little ones or pets that would get on the table.  Turn the dishes and glasses upside down to avoid getting dust in them; turn right side up before guests arrive.  It's also a good idea to get out all serving dishes and serving spoons/forks so that you're not scrambling to find them at the last minute.  If you will have kitchen help, you can even write down what food each dish will hold on a scrap of paper and put it right in the dish; this helps your helpers to know what will go where so that they can help dish up the food.

We will be taking part in a potluck Thanksgiving meal this year, but if we didn't my plan for the meal this year would have included:

veggie/pickle tray (using inexpensive veggies such as cucumbers, broccoli, grape tomatoes, baby carrots, homemade pickled beets, pickled cucumbers, pickled peppers, black olives.  Veggies can be prepped the day before where needed and quickly arranged the next morning)

turkey (free from husband's employer, cook in an oven bag to save time)

homemade cornbread & sausage stuffing (make cornbread from scratch, cut up veggies, brown the sausage all the day before)

mashed potatoes (crockpot recipe!  Prep potatoes the night before and store in fridge in water)

turkey gravy (easy enough to make while turkey is resting after roasting)

sweet potato casserole (another crockpot recipe, bake sweet potatoes the day before and mash.  $1.09 for 3 lb. sweet potatoes vs. $1.29 for 29 oz. can - Aldi prices)

traditional green bean casserole (not my favorite but some family members expect it, use green beans canned from the garden)

sauteed green beans w/bacon, mushrooms, and red onion (using frozen green beans and red onion from the garden, must be made shortly before the meal but doesn't take long)

potato rolls (make the day before, use bread machine to make the dough, ingredients all on hand)

broccoli cranberry salad (buying fresh broccoli, using part of the package of bacon from the previous sauteed green beans recipe, other things are typically on hand, prep the day before and put together the morning of the meal)

fluffy cranberry fruit salad (cranberries purchased on sale, everything else already on hand, make the salad except for whipped cream and nuts the day before) 

pumpkin pie, apple pie (all made from scratch, make the day before)

pumpkin cake roll (make the day before but don't put together with cream cheese filling until the morning of the meal)

orange cranberry cupcakes (bake and frost the day before, uses more of the seasonal cranberries that I buy on sale)

*The recipes for many of the above are in this blog*

Have a Happy Holiday Feast!

Philly Cheesesteak Sandwiches (link)

 This simple recipe was a first for me and the results were very tasty!  It moves quickly, so be sure do do as much prep work as possible before starting to cook.

I used a  1 1/2 lb. sirloin steak with little fat instead of the beef roast called for in this recipe.

RECIPE

(not my picture)

Sheet Pan Quesadillas

 Boy, my summer has been busy!  The garden has been prolific and work keeps me busy 6 days a week!  I didn't have much time to prepare 3 course meals and looked for quick and easy recipes.  

This one is quick, easy, delicious, and VERSATILE!  By changing out the filling I can make it into many types of quesadillas (some NOT with a Mexican flair).  

Sheet Pan Quesadillas

• 8 large flour tortillas
• 3 to 4 cups filling - you can use taco meat w/ salsa, black beans/black olives/onions/etc. and cheese, pepperoni/pizza toppings with pizza sauce and cheese, cooked chicken and veggies w/gravy or cr of chicken soup and cheese, ham and broccoli with a cream of mushroom soup and cheese...use your imagination!  Just keep in mind that the amount of sauce used will affect the bottom crust i.e. soggy crust.

Preheat oven to 425°F.  Spray a sheet pan (I used a 15" x 10") with cooking spray or line with parchment paper.  

Place 6 of the tortillas around the edges of the sheet pan.  Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.  Place another tortilla over the gap in the center.  

Spread filling evenly over the tortillas, then spread cheese.  Place the last tortilla over the top of the mixture, then fold the other tortillas over the top and press firmly. Place a 2nd cookie sheet on the top and put it all in the oven.

Bake 20 minutes then remove the top sheet pan.  Bake an additional 5 minutes.  Remove from oven and let cool another 5 minutes before cutting into 8 pieces.  Serve and enjoy!  

Easy Broccoli Slaw

 I'm all about convenience these days, but I still want to keep it healthy.  This is a quick and tasty side dish/salad, and it's EASY.

Easy Broccoli Slaw

16 oz. bag broccoli slaw mix

1/2 to whole bell pepper, diced

1 to 2 Tbsp. sweet onion, diced

1/4 c. vinegar

1/4 c. mayonnaise

1/4 c. sugar

Mix the veggies.  Whisk together the vinegar, mayonnaise, and sugar until smooth.  Pour over the veggies and toss to mix.  Store in refrigerator for a few hours or more to let the flavors mix better, if you like.

May add salt and/or black pepper to taste.

Instant Pot Chicken & Wild Rice Soup

 Here's a new recipe for the Instant Pot that I tried, and with the first mouthful I heard "Wow, this is good!"

I changed nothing. Add salt and/or pepper to your tastes.

https://pinchofyum.com/instant-pot-wild-rice-soup

Note: can also be made on the stovetop or in a crockpot.

(not my picture)

White Chicken Chili

 This is a great, filling meal for a cold day (or anytime!) It's got a great advantage of being able to be made on the stovetop, in a crock pot, or in an Instant Pot.

White Chicken Chili

2 to 3 cups cooked, shredded chicken

4 c. chicken broth

2 to 3 cans of white beans of your choice (we prefer 2)

1 4 oz. can of green chilies OR 1 10 oz. can Rotel, drained well

1/2 to 1 tsp. cumin, to taste

1/2 tsp. oregano

1/2 tsp. garlic powder

dash of pepper

1 c. sour cream

2 c. shredded cheese (Monterey jack, cheddar, or Mexican blend)

Fritos corn chips (optional)

For all three cooking methods:  combine all but the sour cream and cheese and heat to boil (stovetop)/cook on low for 4 to 6 hours (crock pot)/cook on high pressure for 5 minutes with a quick release (Instant Pot). Mash the beans a bit with a potato masher to make it thicker. Stir in sour cream and cheese and stir until cheese melts.  

Serve topped with a handful of Fritos if desired.

Quick Cube Steak with Mushroom Gravy

This is a quick moving recipe, so I recommend that you have everything prepped before starting.  I also recommend that you have easy/quick sides ready to go.  I chose to make mashed potatoes in the Instant Pot and warm up a can of green beans for this meal; this kept my hands free to focus on the steaks. 

The gravy involves approximate measurements for the water & cornstarch.  I really should measure!  If you feel it needs more or less water or cornstarch, feel free to alter to suit your tastes.

Cube Steak with Mushroom Gravy

for the steaks:

1 lb. (about 4) cubed steaks

1/3. c. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. ground black pepper

1 Tbsp olive oil

for the gravy:

1 to 2 Tbsp. olive oil *I started with one Tbsp. and added more as the veggies soaked it up*

1/2 of a medium onion, sliced into rings

6 to 8 oz. fresh mushrooms, sliced

1 c. beef broth

1 pkt. onion soup mix

approximately 1 c. water mixed with 2 Tbsp. cornstarch

Combine the flour, salt, onion powder, garlic powder and black pepper in a shallow bowl or on a plate. Press the mixture, as much as possible, on both sides of the steaks.

 Heat the olive oil in a pan.  Brown both sides of the steaks, keeping as much of the coating on the steaks as possible.  They do not need to be cooked all of the way through.  Remove steaks to another plate.

For gravy, add 1 Tbsp. olive oil to the pan in which the steaks were browned.  Add the sliced onion and stir until almost translucent, then add the mushrooms and stir/saute until they are golden.  You may have to add more olive oil as the veggies soak it up.  Mix the beef broth and onion soup mix together, then add to the pan with veggies.  Be sure to scrape browned bits off the bottom of the pan as you stir this mix together.  Add the water/cornstarch mixture until desired taste/thickness.  Add more water if too thick or salty and work a bit of cornstarch into the water (before adding) to maintain the thicker texture for gravy.

When the gravy is as you like it, add the steaks back to the pan and cover with gravy mixture as much as possible.  Set to a lower temp to simmer while you finish the sides you planned.  

Enjoy!

Easy Chicken Tetrazzini

 This is a great choice for an easy, quick to prep, and tasty dinner!

Chicken Tetrazzini

12 to 16 oz. spaghetti

2 12 oz. cans chicken breast chunks or approximately 3-4 cups cut up leftover cooked chicken

16 oz. sour cream

4 to 8 oz. canned mushroom pieces, drained

2 cans cream of mushroom soup (or sub 1 can cream of chicken for a cream of mushroom)

1/3 c. melted butter

1/2 c. chicken broth (or 1/2 c. water + 1/2 tsp. chicken soup base powder)

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

2 to 3 c. shredded Italian blend cheese (or mix 2 c. mozzarella and 1/4 c. parmesan)

2 tsp. dried parsley

Cook spaghetti according to package directions.  While waiting for the water to boil/spaghetti to cook, mix the rest of the ingredients except cheeses and parsley in a large bowl. 

Preheat oven to 350°F and grease a 9 x 13 in baking dish or cake pan.  

Drain spaghetti, rinse, and mix with the ingredients in the large bowl.  Pour into the greased pan.  Top with cheeses, then sprinkle with the parsley.  Bake for 35 to 40 minutes.

Makes 6 to 8 hearty servings.

Nice to serve with garlic rolls or bread, and a tossed salad.

Instant Pot Chicken Stew and Dumplings

 I wanted some total comfort food on a cold night, and wanted it fast.  Instant Pot to the rescue!

Dumplings are a quick bread, and over-working the dough after adding liquid to the dry ingredients will result in a rubbery texture.  Be careful to mix only as needed.  I find that using clean fingers mixes the best with minimal work.

Instant Pot Chicken Stew and Dumplings

1 lb. (approx) chicken boneless, skinless chicken breast, cubed

3 carrots, peeled and sliced

3 stalks of celery, sliced

1 medium onion, cut up

2 cloves or 1 tsp. minced garlic

1 tsp. dried parsley

4 1/2 to 5 cups chicken broth (or water mixed with chicken soup base, 1 tsp. base per c. water)

Put all of the ingredients in the Instant Pot and stir to mix.

Dumplings:

2 c. flour

2 tsp. baking powder

1 tsp. dried parsley

3/4 tsp. salt

2 Tbsp. cold butter

3/4 c. milk

Mix 1st four ingredients together. Cut in cold butter with a pastry cutter or fork until particles of butter are small, like peas. Add milk and "work" until barely mixed.  Drop by spoonfuls into the soup mixture in the Instant Pot.

Put the lid on the Pot and seal.  Make sure vent is set to seal, not exhaust.  Cook on high for 5 minutes, then let it do a natural release - 20 minutes for an 8 qt. pot and 25 minutes for a 6 qt pot.  Release the rest of the pressure through the exhaust valve before removing the lid.  VOILA!

BE SURE TO FOLLOW ALL SAFETY GUIDELINES WHEN USING YOUR PRESSURE COOKER.

The Perfect Chocolate Chip Cookie

 I've been on a quest for a recipe for a soft yet crispy and consistently chocolatey chocolate chip cookie.  I found one that was close and tweaked it a bit.

Butter and eggs are used at room temp, and the recipe doesn't work as intended if you use cold butter.

Chilling the dough is important in this recipe, so don't skip it.  

The Perfect Chocolate Chip Cookie

3/4 c. butter, room temp

3/4 c. light or dark brown sugar

1/4 c. white sugar

1 egg, room temp

2 tsp. vanilla

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

12 oz. bag semi sweet chocolate chips

Mix together butter and sugars, then beat at a medium speed for 2 minutes (MUST DO!)  Add egg and vanilla and mix well.  Stir together flour, cornstarch, baking soda and salt and add to the above mixture.  Mix together well; dough will be stiff and that's fine.  Stir in or use low speed on the mixer to add the chocolate chips.  Cover bowl with plastic wrap and chill for 1 hour to 2 days.  

Remove the bowl from the refrigerator and let it set for 10 minutes.

Preheat oven to 350°F.  Roll the dough into balls about 1" to 1 1/4" in diameter.  Set onto non-stick or parchment paper lined cookie sheets (I get 12 on a pan).  Bake 10 to 12 minutes until barely browned on top and set.  Cookies are soft, so let them sit for a minute before removing from cookie sheets to cool.

Makes 2 1/2 to 3 dozen cookies.

Keto Chicken Alfredo with Broccoli (link)

We tried this for the first time a couple of days ago.  I was impressed with the flavor!

Keto Chicken Alfredo with Broccoli (link)



(not my pic)