Monday, February 17, 2014
I saw this recipe in the latest (March/April) issue of Cooking with Paula Deen. They don't have it on their website, so I couldn't technically "pin" it.
This really reads more like one of Sandra Lee's semi-homemade recipes, since it uses prepared beef stroganoff along with "making it your own" ingredients added.
This is obviously quicker to make than traditional beef stroganoff (usually made in a slow cooker)...but with all of the flavor of being cooked a long time.
The mushrooms were my favorite part of this dish. They had a big sale on button mushrooms at my local supermarket, so the shelf was empty. I had to use sliced baby portobellos instead, which were just as meaty as the meat itself.
Like I've said before...take help where you can get it. This was a winner!
Note: Co-worker ate some for lunch and said it was as good as his mom's "noodles with brown sauce" that he requested for his birthday dinner every year growing up. He said, "The sauce was just right. Not too thin, not too thick."
1 8-ounce package egg noodles
1 8-ounce package fresh sliced mushrooms
1 8-ounce container sour cream
1 can beef consomme
1 15-ounce package refrigerated prepared beef stroganoff (like Hormel)
Cook egg noodles according to package directions; drain and set aside.
In a skillet, over medium-high heat, cook mushrooms in a little bit of olive oil for 8 minutes or until soft.
In a small bowl, whisk together sour cream and beef consomme. Season with pepper. Pour mixture over mushrooms. Reduce heat to medium and cook for 5 minutes, stirring occasionally.
Add beef stroganoff to mixture. Reduce heat to low and cook for at least 10 minutes, stirring occasionally.
Add noodles and stir thoroughly to combine. Set skillet off heat for 5 minutes for sauce to thicken. Top with shredded Parmesan cheese, if desired.
Monday, February 10, 2014
I can't claim to have a love for a Kentucky Hot Brown sandwich...in fact, I have never had one. However, I know what it is/what's in it. And, it has always sounded good to me.
So, when this popped up in my Pinterest feed (from Eat At Home), I decided to give it a try.
Given my lack of history, I can't say that I know for sure that this tastes like a Kentucky Hot Brown...but it sure was good. It's basically a trumped-up turkey sandwich with crescent roll crusts.
I could have SWORN that I had a package of Swiss cheese in my fridge...but, alas, I did not. So, I just sprinkled a layer of shredded Cheddar where the slices would have/should have gone.
I particularly liked the tomato slices...they gave it a nice "bite." They gave the dish a fresh taste and added a little tang. It cuts easily into squares (I did nine) and re-heats nicely.
1 tube crescent roll dough
1 8-ounce package sliced deli turkey
8 slices Swiss cheese
8 slices cooked bacon
3 Roma tomatoes, thinly sliced
4 eggs, divided
Unroll crescent roll dough and divide into two squares. Place one square in the bottom of a greased 8x8 baking dish.
Top with half of turkey, cheese, bacon, and tomato slices. Beat two of the eggs and pour evenly over the top. Top with rest of turkey, cheese, bacon, and tomato slices. Top with remaining crescent roll square. Beat remaining two eggs and pour evenly over top.
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake an additional 25 minutes. Let cool for 15-20 minutes before serving.
Wednesday, February 5, 2014
This isn't a sponsored post...but I had to include Manwich in the recipe title because it plays such a prominent role in this dish.
I saw this on Pinterest from Real Mom Kitchen. She calls it a chili...but that's not really what it is. It tastes more like Brunswick stew from the sweet-tangy Manwich sauce. I was a big fan.
I also loved that it didn't make a ton (four servings). My dinner...and lunch for me and two co-workers, and it was gone.
This has such great flavor, and it comes together quickly for a weeknight meal. You can simmer for just 30 minutes (as directed)...but I let mine go on the stove for a couple of hours. The house smelled wonderful. Great winter recipe!
1 pound ground beef
1 15-ounce can Manwich
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 15-ounce can pinto beans, drained
1 15-ounce can corn, drained
1 tablespoon chili powder
In a stockpot, brown beef. Drain and return. Add the remaining ingredients and stir well to combine. Bring to a boil and then simmer for at least 30 minutes.
Thursday, January 23, 2014
I had a hankering for quiche yesterday, so I took to Pinterest to see what I could find. Nothing was striking a chord...until I came across this idea from Chatty Gourmet.
I'm not above taking help where I can get it and using prepared foods in recipes. Why not? Let's face it...when you're starting with a tub of supermarket spinach-artichoke dip, you're pretty much guaranteed a good result. (Of course, you could make your own if you want to start from scratch.)
What I loved about this was that the fluffiness of the eggs cut the richness of the dip, but kept the general flavor. I used feta instead of the mozzarella she recommended for some tang.
This was super easy and makes a great weeknight "meatless main" or brunch dish. It tastes dreamy...and much more complex than it actually is. Several co-workers and I just scarfed a piece down for breakfast.
1 refrigerated pie crust
1 cup prepared spinach-artichoke dip (like Publix brand)
1 cup half-and-half
1/3 cup feta
Fit crust into greased pie plate. In large bowl, whisk eggs until foamy. Add in dip, half-and-half and feta. Pour into pie crust. Bake at 375 for 35 minutes (or until center is set).
Tuesday, January 14, 2014
Ranch dressing? Good. Pesto? Good. Pasta coated in a sauce of the two? Great!
You would think this would be over-the-top decadent, but it's actually not...in a good way. I liked the light flavor that didn't make me feel guilty or too indulgent. I mean, it's less than a cup of sauce spread out over a pound of pasta. It's just the right ratio and not too "saucy."
The original recipe (from Mostly Homemade Mom) called for rigatoni, but I had spaghetti, so I just went with that. I changed the recipe to just use a pound of whatever you prefer. Don't leave out the tomatoes...they provide a nice pop of tartness.
This will definitely make a repeat appearance at my house, but I think I'll try it next time with hot Italian sausage.
1 pound pasta, cooked and drained
1/2 cup Ranch dressing
1/4 cup pesto
28-ounce can diced tomatoes, drained well
2 cups Mozzarella cheese, divided
Stir together pasta, Ranch dressing, pesto, tomatoes, and 1 cup cheese. Pour into greased baking dish and top with remaining cheese. Cover with foil. Bake at 350 degrees for 15 minutes. Remove foil and bake for 5 additional minutes.
Friday, January 10, 2014
Apparently...I own a springform pan. Three different sizes, in fact. I have no idea why or how I acquired these. I don't make cheesecake.
Regardless, the smallest pan came in handy for this recipe (idea courtesy of The Country Cook). You could also use a cake pan, but this made for a pretty presentation.
It would have been just fine as a beef-and-cheese dish, but I decided to step it up a notch and add refried beans and Rotel tomatoes. YUM! I loved the extra flavors and textures...and heat!
In fact, the meat mixture alone is so good that it's now going to be my go-to for regular tacos.
I took half into work the next day, and two male co-workers split it...and then asked me to be sure to bring in the rest, too. I'd call that a success!
I topped mine with jalapeno peppers, but I bet a dollop of sour cream on top would be great, too!
1 pound ground beef
1 package taco seasoning
1/2 cup jarred salsa con queso (I used Tostito's)
1 can Rotel tomatoes, drained
4 large flour tortillas
1 can refried beans
Shredded Cheddar cheese
Brown beef, drain, and return to skillet. Add taco seasoning, salsa con queso, and tomatoes and stir to thoroughly combine. Place one tortilla in greased springform or cake pan. Spread 1/3 of beans over top and then add 1/3 of beef mixture and a handful of cheese. Repeat two more times, ending with last tortilla on top. Cover with additional cheese. Bake at 350 degrees for 20 minutes.
Thursday, January 9, 2014
Our final day in NYC was rainy, so we decided to go to the American Museum of Natural History for the girls to take the Night at the Museum Tour. However, the crowd filled the steps to get in...so we changed our minds and headed down to the Chelsea Market instead.
Y'all, this place is seriously cool. This is definitely worth a stop when you're in New York. It fills an entire city block, and it's billed as "one of the greatest indoor food halls of the world." This is also where the Food Network is based, but, unfortunately, they don't offer tours.
We had brunch at Giovanni Rana Pasta Kitchen, which was a very cool space with such interesting dishes. They had a separate kids' menu, with various pastas and sauces, which Caroline had. The other two girls opted for more of a breakfast and ordered scrambled eggs.
I had their famous RaviolPizza (they serve 150 of these a day). It's a 7-inch homemade ravioli filled with mozzarella and marinara that's flash-fried and served like a pizza. Oh. My. Goodness. Out of this world.
We wrapped up our trip with a visit to FAO Schwarz and then headed to the airport. The girls bellied up to the awesome iPad bar in the Delta terminal and were content for hours.
Thanks, Dad...we had a GREAT time!