Deconstructed Eggroll Stir-Fry

...or Poor Man's Stir-Fry...or Exploded Eggrolls....I couldn't make up my mind as to what to name this dish. Whatever the name, it is DELICIOUS! Not only is it delicious, it is super flexible. Not only is it super flexible, it is pretty dang healthy. That makes it a winner, winner, chicken, ...err I mean stir-fry(?) dinner in my book!

Poor Man's Stir Fry
Recipe Source: Kitchen of Siggy Spice

• 1 pound of Ground Beef (you could also use Ground Turkey, Chicken, or Pork)
• Salt and Pepper to taste
• 4 TBSP Toasted Sesame Oil
• 4 Garlic Cloves, minced
• 5 Green Onions, white and green parts sliced
• 14 ounces Coleslaw Mix (or finely shredded cabbage)
• 4 TBSP Low Sodium Soy Sauce or Braggs Liquid Amino (more to taste)
• 1 tsp Sriracha Sauce (more to taste)
• 1 tsp Fresh Ginger, paste or grated. (more to taste)
• 2 packets Truvia (or sweetener of your choice)
• 2 tsp White Vinegar
• 1 bag (14-16 ounces) Frozen Stir-Fry Veggies. I use the Trader Joe's Hodgepodge Harvest, but feel free to use what you like
• 2 cups cooked Brown Rice. Trader Joe's makes a handy dandy pre-cooked frozen brown rice that is wonderful here, you could also make cauliflower rice to go carb free.

Brown Ground Beef with Salt and Pepper to taste.
Remove from pan and set aside.
Heat up Sesame Oil in pan and saute Garlic, Green Onions, Coleslaw, and Stir Fry Veggies until desired tenderness.
Stir in the Soy Sauce, Sriracha, Ginger, Truvia, and White Vinegar
Add the Ground Beef and Brown Rice into the veggies and mix well. Taste it and make sure it is seasoned well for your tastes, adding more Soy Sauce, Sriracha, Ginger to taste.
Enjoy!

This recipe is linked up at:
Simply Sweet Home

Roasted Red Potato and Green Bean Beef Soup

Happy 2012!  I trust you all had a wonderful New Year celebration.  As for us, we had a total chill-out, X-Box for the hubs, DS for the kiddos, Nook for me, type of night.  In fact, I was lost in the world of the Hunger Games....reading the entire series that weekend.  It is a great series in case you are of the few (like me) who hadn't read it yet.
I have a super yummy recipe today that I CANNOT wait to make again.  In fact, it got gobbled up so quickly that we didn't even have leftovers!  Now, while we do not eat Hamburger Helper....it is the base of this soup, which scared me at first, but it totally works.  I have not tried the recipe NOT using it, so I can't help you out if you are dead set against using it...sorry :(  But, if you are looking for a really tasty, kid and man pleasing, super easy, comfort food-type dish, give this one a try!

Roasted Red Potato and Green Bean Beef Soup
Recipe Source:  Moogie and Pap

• 1 pound ground beef
• 1/2 cup onion, chopped
• 1 package Hamburger Helper Beef Pasta
• 5 cups water
• 1 bay leaf
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (16 ounce) can stewed tomatoes  (I pureed a bit since I am not big on chunky tomatoes)
• 1 package frozen Birds Eye Roasted Red Potatoes and Green Beans

Cook and stir ground beef and onion in a Dutch oven until beef is brown; drain. Stir in sauce mix from Hamburger Helper package. Add water, bay leaf, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally for 10 minutes. Stir in vegetables and noodles; cover and cook about 10 minutes longer. Serves 5 to 6.

In case you need a visual on the packaged ingredients, here you go!

Photo courtesy of Birds Eye

photo courtesy of Betty Crocker

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
The Country Cook
This Chick Cooks

Scooter's Baked Spaghetti

We are back from Texas.....WHEW, what a trip!  I think I deserve an award or something for going on a 3-day-each-way road trip by myself with 3 kiddos.  Or maybe a weekend spa getaway.  Or maybe a week-long nap.  Or maybe some of my favorite Sara Bee wine administered by intravenous drip.
We had a great time and the road trip was actually a breeze.  The kiddos were GREAT and there were no problems.  The only meltdowns/temper-tantrums were from me, lol!
During this time of the year, I firmly believe it is of the utmost importance to keep some sense of normalcy.  It is too easy to get swept up in the craziness.  For me, keeping up with family dinners is vital.  Not only does it ground you and remind you of what is really important, but it nourishes your body and soul for this stress-laden season.
This recipe has turned into a family favorite for sure.  The unique combination of ingredients gives is an almost lasagna-type quality.  Ohhh, the French Fried Onions really bump it up a notch and give such a great flavor and texture.  It is a cinch to make and would be a great dish to put together in the morning (sans French Fried Onions) and simply bake when you are ready.  We all really, really loved it!

Scooter's Baked Spaghetti
Recipe adapted from: Salad in a Jar

• 8 ounces uncooked spaghetti
• 1 pound ground beef
• 1 jar of your favorite spaghetti sauce (26.5 ounces)    
• 1 TBSP butter
• 1 TBSP Extra Virgin Olive Oil
• 1/2 cup chopped green peppers
• 1/3 cup chopped onions
• 1 clove garlic, minced 
• 8 ounces cream cheese, softened
• 2 TBSP milk
• 2 cups shredded Mozzarella cheese, divided
• 2/3 cup grated Parmesan cheese, divided 
• French Fried Onions (small can)

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
In a bowl, combine cream cheese and milk.  If your cream cheese is not soft enough, you can stick it in the microwave for a few seconds.  It should be able to spread easily.  Set aside.
In a skillet, saute the onions and peppers until translucent.  Add garlic and cook until fragrant, but do not let it burn.  Combine vegetables to cream cheese mixture.  Add 1 cup of Mozzarella Cheese and 1/3 cup grated Parmesan Cheese to the cream cheese/veggie mixture and stir to incorporate.
In same skillet (less dishes) brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.

Using a 10 x 6 dish (I used a 9x13 and was ok), assemble in the following order:
Thin layer of spaghetti sauce on the bottom of the casserole dish.
Spaghetti Noodles
Cream cheese/vegetable/cheese mixture
Spaghetti Meat sauce
Remaining cup of Mozzarella Cheese and remaining 1/3 cup Parmesan Cheese (or more taste of course)
French Fried Onions (added during last 5 minutes of cooking)

Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Note:
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

This recipe has been linked up to:
The Counrty Cook
Tidy Mom
Simply Sweet Home
This Chick Cooks

Sloppy DiMaggios

Blogging has introduced me to so many wonderful people that I truly count as friends.  One of those friends I met VERY early in my blogging life is Jill.  Jill had a food blog that was simply wonderful called Sublime Hodge Podge.  Though she has decided to stop writing for it, it is still up for a time to go grab her delicious recipes.  She is cooking up some good soap though, her Etsy shop, Sudsy Soaps, has the most spectacular soaps I have seen!  I am totally dying to try her Twilight Quad Soap Set for him and her.  LOVE it!
Anywho, Jill is the one who introduced me to this Rachael Ray recipe.  Since Kiddo B is a bonafide chili-dog NUT, she was all over it!  Kids and adults of all ages love this Sloppy Joe/Chili Dog hybrid.  Like all of RR's recipes, it is super quick and easy!  I made my Homemade Hoagie Rolls to serve it on,  but you could just use Kaiser Rolls or some other soft and chewy roll from the store.  Make sure and try this one soon!

Sloppy DiMaggios
Recipe Source:  Rachael Ray
1 TBSP extra-virgin olive oil

2 pounds lean ground sirloin or ground turkey
1 packages beef or pork hot dogs, sliced 1/2-inch thick
1 onion, chopped
1 TBSP steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 TBSP chili powder
3 TBSP dark brown sugar
3 TBSP Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls - like at the ballpark.  Click HERE to get the recipe for my Homemade Hoagie Rolls.

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Taste and Tell Saturdays with Rachael Ray
This Chick Cooks

Cube Steak Casserole

As we are preparing for our first hurricane experience which may or may not effect us, I have been drawn to comfy, homey dishes.  The kind of dish that is like a big-ol-hug from your Grandma.You know, staring down an angry category 4 hurricane, pushing it out to sea with your mid powers can sure take it out of you. 
This dish was a perfect choice, but careful, this is one FUGLY dish. 
Fugly, but YUM-I-LICIOUS!
This is one of those dishes that I wished for a scratch and sniff feature for my blog.
The highly affordable cube steak cooks until fork tender with creamy, beefy, mushroom-y rice on top.
The only change I will make next time is to cut the cube steaks into smaller steaks.  I had some gargantuan pieces that I ended up having to split because they were just too big, so I think cutting them into palm sized steaks will help with serving.

Cube Steak Casserole
Recipe Adapted From:  The Serendipity Bistro

• 4-6 Cube Steaks
• 1 packet dry Onion Soup mix
• 1 can Cream of Mushroom soup
• 1 1/2 cans water (soup can, obviously)
• 1 (4 ounce) can mushrooms, drained and chopped small
• 1 cup Minute rice (brown or white)
• flour seasoned to taste.  I used salt, pepper, garlic powder, and onion powder

Preheat oven to 350 degrees.
Dredge cube steaks in seasoned flour. Brown cube steaks on both sides in a skillet of hot oil. Transfer cube steaks to a 9x13 baking dish. Mix Cream of Mushroom Soup, Onion Soup, Mushrooms, and water together. Pour over cube steaks. Sprinkle rice over all (aiming most to be in the liquid portion). Cover with foil & bake at 350 degrees for 1 hour.

Recipe linked up at:
Tidy Mom
Simply Sweet Home
This Chick Cooks

Okinawan Takoraisu, aka Taco Rice

Today, you not only get an amazing recipe, but a little of the food-history behind it. 
In the 1960's, a Japanese chef took the love of American Tacos, popular with the US military stationed there, and gave it an Asian flair.  A hybrid if you will.  A wee splice.  A tweak.  Interestingly enough, it has now become one of the most well-known Okinawan dishes.  So, cliff-notes version:  taco flavors + Asian flair = major YUM enjoyed by all!
Everyone loved this dish, adults and kidlets.  There was something so subtle and special about the soy sauce in the taco meat...and then serving it over rice made it so cozy and scrumptious.  PLUS you get this amazing hot/cold thing that is amazing. 

お楽しみ !

Okinawan Takoraisu, aka Taco Rice
Recipe source:  La Fuji Mama

• 1 TBSP vegetable oil
• 3 cloves garlic, minced
• 1 cup onion, diced
• 1 pound ground beef - use a leaner mix.
• 3 TBSP Soy Sauce - I used low sodium
• 1 TBSP Chili Powder
• 1 tsp ground Cumin
• 1 tsp salt
• 1 tsp freshly ground Black Pepper
• 4 cups steamed rice
• 2 cups lettuce, shredded
• 2 cups tomatoes, diced
• 12 ounces Queso Blanco, crumbled OR 2 Cups Shredded Mozzarella Cheese
• 1 cup your favorite salsa
• 4 TBSP Sour Cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.
Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.
Then top with the shredded lettuce, tomatoes, cheese, and salsa, and finish it off with a dollop of sour cream.

This recipe has been linked up at:
This Chick Cooks
Simply Sweet Home
Tidy Mom

Steak Pizzaola

You know that Sheryl Crow song "A Change"? 
You know....
"A change (change, change) would do you good
I said a change (change, change) would do you good  (a change would do you goooood)"
What does that song have to do with this recipe?  Well, not too much other than it is the song that kept going through my mind as I ate it, and now that I am sharing it with you....it's BACK!
This recipe is a fabulous change-up to the taste buds.  Not really a typical "spaghetti with meat sauce", it is my favorite pizza toppings with scantly sauced steak so tender and flavorful, your mouth will be doing the happy dance.
So, go make a change and try this recipe, it will do you good.
Yes, corny segway...what can I say...I am EXHAUSTED today and the coffee has not kicked in quite yet.

Steak Pizzaola
Recipe slightly adapted from:  My Tasty Treasures who adapted from Rachael Ray

• 2½ pounds steak.  I used Sirloin, but you can use Porterhouse or Ribeye, I would not use a Flank Steak.
• Montreal Steak Seasoning
• 3 TBSP olive oil, divided
• 4 cloves garlic, finely minced, crushed or pressed.
• 1/2  tsp crushed red pepper flakes
• 12 mushrooms, sliced
• 1 small onion, sliced
• 2 bell peppers, seeded and sliced.  I used 1 red and 1 green.
• 2-3 ounces sliced pepperoni, diced
• ½ cup dry red wine(I used Merlot)
• 1 (28-ounce) can crushed tomatoes
• 1 tsp dried oregano
• Grated Parmesan cheese, to taste 
• Cooked pasta, I used Bowtie to stand up to a heavier sauce.

Heat a large nonstick skillet over high heat. Season the steak with Montreal Steak Seasoning. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 6 or 8 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, let rest a few minutes, slice and place back in sauce. Serve over pasta.  Make sure to top with plenty of grated cheese.

This recipe has been linked to:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Eat at Home

Mexican Lasagna

Talk about a yum-i-licious, ultra gooey dish-o-delish!
I find lasagna it to be one of the upmost comfot foods whether it be a meat and marinara sauce type, vegetarian, or this one like this.  It feeds a crowd and can be made ahead of time to keep your evenings easier.  L. O. V. E. love it!

Mexican Lasagna
Recipe Source:  The ever-fabulous Melanie from Mel's Kitchen Cafe

• 1 1/2 pounds lean ground beef or turkey
• 1 yellow onion, coarsely chopped
• 2 garlic cloves, finely minced
• 1 (6 ounce) can tomato paste
• 1 TBSP chili powder
• 2 tsp ground cumin
• dash of ground cayenne pepper
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ cup frozen corn kernels, white or yellow
• 1 (6 ounce) can olives, chopped ***I omitted because olives make me want to hurl****
• 9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream, light or regular
• 8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommys Kitchen

Poor Man's Stroganoff

My husband's favorite dish that he grew up with is his Mom's Beef Stroganoff. 
In my opinion, you should just never try to re-make your husband's favorite dish from his Momma or Grand-mama.  No matter how scrumptious yours may be, you can never over-come that emotional attachment or memory.  So, I have never even ventured into any kind of "anoff".  However, when I saw Mel's recipe for this Poor Man's Stroganoff, even though it was a stroganoff, it was different enough not to matter.  Plus, it had bacon in it.  I mean, come on....bacon and a creamy sauce, I am sold!
This was such comfort food...nothing fancy, just fantastic simple flavors that do the dance well.   Delish!!!

Poor Man's Stroganoff
Recipe Source:  Mel's Kitchen Cafe

• 1-2 tsp olive oil
• 6 oz turkey bacon, diced (I used center cut, though I think a good peppered bacon would be AMAZING)
• 8 ounces sliced mushrooms
• 1/4 tsp salt
• 1 ½ pounds lean ground beef or ground turkey
• 1 medium red or yellow onion, chopped
• 2 cloves garlic, finely minced
• 1/2 tsp salt
• 1/2 tsp pepper
• ¼ cup flour
• 2 TBSP tomato paste
• 1 cup low-sodium beef broth
• 1 TBSP Worcestershire Sauce
• ½ tsp paprika
• 1 cup sour cream, light or regular
• 1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked egg noodles or rice, for serving
In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.
In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.
Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Skillet Chili Mac with Corn and Green Chilies

Prepare for some one-pot lovin'.  This recipe is simply amazing and scrumptious!  As I am writing this, my mouth is literally watering remembering all the flavors and texture of this dish.  Just like many my meals as of late, this is simple, easy, fast, and healthy!  Make this soon and ENJOY!

Skillet Chili Mac with Corn and Green Chilies
recipe slightly adapted from My Tasty Treasures (who adapted from My Kitchen Cafe, who adapted from Cook's Illustrated)  WHEW, that was a mouthful!

• 1 TBSP extra-virgin olive oil
• 1 pound ground turkey or ground beef
• 1 medium sized onion, minced
• 1 TBSP chili powder
• 1 TBSP cumin
• ½ tsp salt
• 3 garlic cloves, minced
• 1 TBSP brown sugar
• 2 cans (8 ounces each) tomato sauce
• 2 cups water
• 8 ounces (2 cups) elbow macaroni, I used Barilla Plus
• 1 cup frozen corn
• 1 can (4.5 ounces) chopped green chilies, drained
• 2 tablespoons fresh cilantro, chopped
• 2 cups shredded cheese (I used 2 % cheddar jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a deep skillet medium heat. Add the ground turkey or beef, onion, chili powder, cumin and ½ teaspoon salt. Cook the meat until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your meat is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12–14 minutes.
Stir in 1 cup of the cheese, frozen corn, green chilies and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen
Eat at Home

Bow Tie Lasagna - 15 Minute Meal!

Yes, you saw that right...15 minutes!!!
My dear friend Jill from Sublime Hodgepodge posted this recipe with a RAVE review and I knew I had to try it!
Super simple, fast, and SCRUMPTIOUS!  It has a lasagna taste that would make Garfield proud, without using Ricotta or Cottage Cheese.  Make a salad and add a chunk of crusty bread and you have a fantastic dinner everyone will be sure to love.

Bow Tie Lasagna
slightly adapted from Sublime Hodgepodge, who got it from Tasty Kitchen member Rozanie

• 1 pound ground beef or Italian sausage...you could even use ground Turkey
• 5 cups uncooked bow tie pasta
• 1 jar of your favorite spaghetti sauce.  Make sure you use a good one since that is the taste that will be front and center.  
• 1 TBSP Olive Oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 clove of garlic, very finely minced
• 1 tsp Italian Seasoning
• 1/2 cup fresh grated Mozzarella cheese, you could use low fat
• 1/2 cup sour cream, you could use low fat
• 1/4 - 1/3 cup grated Parmesan, to taste

Fry meat in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add your fried hamburger, seasonings, cheeses, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

This recipe was linked to:
Mommy's Kitchen
Make Ahead Meals for Busy Moms
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Crazy Domestic

Coq au Vin Fondue with BONUS - 2 Sauce Recipes

In case you missed the first course of our Fondue night at home, check out the Fiesta Cheese Fondue by clicking HERE and make sure and check back this weekend for the ULTIMATE Chocolate Fondue!

photo courtesy of cleferson

On to the main entree part of our fondue feast!
The Coq au Vin cooking style is my FAVORITE at the melting pot.  You cook a variety of bite sized meats, seafood, and vegetables in this amazing broth. 

Coq au Vin Fondue

• 3 ½ cups vegetable stock
• 2 Knorr vegetable stock bullion cubes
• ½ - 1 (to taste) cup burgundy wine
• ½ cup sliced mushrooms
• 1 TBSP garlic, minced
• 2 green onions, sliced

Things to cook:

• Mushrooms
• Small, bite sized potatoes
• Bite sized steak
• bite sized chicken
• Shrimp

Sauces:

• Teriyaki
• Sweet and Sour
• Cocktail Sauce
• BBQ Sauce
• Peanut Sauce (recipe below)
• Green Goddess Dip (recipe below)

What I usually do is double the recipe and cook in a pot on the stove top. When the mixture comes to a boil, I take out half of the liquid and put it into the electric fondue pot.
Make sure your fondue is cooking at a medium boil! 
I keep the one on the stove top simmering and add some whole mushrooms and quartered red potatoes. Since these veggies take longer than the meats, I like to get those going.
Place bite sized raw meat on separate plates...chicken, steak, and shrimp and serve with a variety of dipping sauces in bowls...sweet and sour, teriyaki, BBQ, peanut sauce (included below), cocktail sauce, etc.
Make sure the kiddos know to cook the chicken all the way through.
As soon as the veggies are tender from the stove, remove with a slotted spoon and serve as well. Green Goddess dip is AMAZING with the veggies (recipe also below) Keep the stock on the stove available for re-filling the fondue pot.

Peanut Sauce
recipe adapted from:  Tyler Florence

• 1 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 2 teaspoons red chili paste, such as Sriracha
• 2 tablespoons dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

Melting Pot Green Goddess Dip

• 8 ounces cream cheese, cut into slices
• 1/2 cup milk
• 1/4 cup sour cream
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold. Use this dip for cooked veggies.

These recipes have been linked up to:
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen
Eat at Home

Taco Salad Dippers

I am not sure why this is named Taco Salad Dippers and not just "Ohhhh yeahhh, baby!" (in your best Isaac Hayes voice.) 
It is so scrumptious!  An absolute perfect combination of meat, taco-ish sauce, rice, and beans.  The first time I made it, I topped it with cheese, lettuce, and sour cream then scooped up the goodness with tortilla chips, my hubby ate his like a bowl of chili, and my daughter made a bed of lettuce and crushed up Doritos for the filling to rest it's sleepy self on.  The possibilities are endless!  In fact, this week, I am wrapping the filling and some cheese in a flour tortilla and baking them smothered in Enchilada Sauce and more cheese....viola!  Supreme Burrada!  The point is, however you choose to eat this, you will LOVE it! 
As an added bonus, this one pot wonder is freezable!

Taco Salad Dippers

• 2 pounds lean ground beef or turkey
• 1 medium onion, chopped
• 6 cups water
• 1 cup white rice, not instant
• 1 tsp dried oregano
• 1 TBSP sugar
• 2 tsp chili powder
• 2 tsp salt
• 2 tsp ground cumin
• 2 cloves garlic, finely minced
• 2 (8 oz.) cans tomato sauce
• 2 (6 oz.) cans tomato paste
• 1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn't stick to the bottom of the pot. The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

A HUGE shout-out to Mel from My Kitchen Cafe for another a-mazing dish!

This recipe has been linked up at:
Nikkis Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
The Country Cook

Taco Soup

I know that everyone has a recipe for Taco Soup....and guess what, so do I! 
For those who may not have tried Taco Soup, it is kind of a lighter chili-ish type meal.  Perfect to serve with Corn Bread or Frito's, you can top it with any normal chili toppings.  It has a wonderful balance of flavors that is sure to please the kiddos as well as adults.
I particularly love that this is so easy, just open throw it in the crockpot and walk away....it makes a TON so perfect for large gatherings or for leftovers.
Speaking of, one of our favorite ways to use up the leftovers is for NACHOS...YUM!

Texas Brisket with Caramelized Onion Gravy

This recipe is INSANELY fabulous and FABULOUSLY easy!
Truth be told, up until this recipe, I was a brisket virgin.  Yes, it is true.  Put away your faces of shock...surely I can't have been the only one. Right?
I had heard horror stories of briskets never turning out.  Ok, maybe "horror stories" is a bit strong.
When I read Donna's  "Holy crap cow balls. Was this ever delicious!" review of this brisket, I knew I had to make it.  I mean with a review like that, how could you go wrong, lol!
Try it, even if you have experienced a brisket horror of your own.  Try it, even if you have not the faintest idea how to make a brisket. 
Seriously. 
Really. 
Just do it and thank me on the flip side.

Ingredients

• 2 large onions, sliced
• 3-4 pound fresh beef brisket
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup liquid smoke
• 1/4 cup Worcestershire sauce
• 1/4 cup steak sauce (such as A1)
• 1/4 cup strong brewed black coffee

Directions
Preheat oven to 325 degrees F. Slice onions and arrange in center of a roasting pan that will hold the brisket snugly. Place brisket on top, fat side up.  You do not want to put the brisket on a rack, since you are making the bed of onions.  I used a large metal pan that I use when I make a lasagne for a crowd.
Whisk together the remaining ingredients; pour over brisket. Cover pan with heavy aluminum foil, sealing it tightly. Bake 3-1/2 hours or until tender.
Remove from oven; transfer meat to a cutting board and tent with foil.
Transfer the caramelized onions to a blender with a ladle or two of the liquid from the roasting pan. Blend until smooth.  Place remaining liquid from roasting pan into a small pot.  Stir pureed onions into liquid in pot and warm over medium low heat.
Slice brisket across the grain and then, if desired, cut the slices in half. Place slices in a serving dish and pour onion gravy over top.
ENJOY!


Recipe Source:  Nigella Lawson

This recipe has been linked to:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen
Prarie Story
Eat at Home

Roasted Veggies and Sausage - ONE POT LOVIN'

It is FREEZING here in ol' NC!  I mean, Denver is looking like a tropical getaway type of freezing!  Truth be told though, I am loving cooking and baking things in the oven without having to run the AC at the same time.  This dish is a definite winter staple and a favorite in our house.  Not only is it super simple to prepare, but it is completely versatile depending on tastes, mood, and/or what you have in your fridge.  So I am sharing it with you today as not a "follow-the-rules-or-else" recipe, but more of a guide that you can TWEEK as you like it. 
It is fabulous and kick yourself easy, so give it a whirl. 

Ingredients:

• 2 pounds red or gold potatoes, halved and sliced about 1/2" thick
• 2 packages whole mushrooms, 8-10 ounces each.  If they are large, go ahead and halve them.
• 2 red bell peppers, chunked up into large bite sized pieces.
• 1 large red onion, chunked up into large bite sized pieces.
• 1/3 - 1/2 cup Extra Virgin Olive Oil.  Enough to coat all veggies thoroughly.
• 1 TBSP Montreal Steak Seasoning.  That stuff is magic in a jar I tell you.
• 1 tsp garlic salt
• 4 TBSP butter (optional)
• 2 packages, 14 ounces each, Smoked and/or Kielbasa sausage.  Feel free to use Turkey Sausage, gobble, gobble.

Preheat oven to 425 degrees.
In a large roasting pan, combine all the veggies and toss with 1/3 cup of extra virgin olive oil to ensure even coating.  If all the pieces aren't thoroughly coated, add a little more oil, up to 1/2 cup TOTAL.  Sprinkle Montreal Steak Seasoning and garlic salt.  Use your hands again to toss well to make sure all veggies have some seasoning on it.  If you are in the butter is NOT optional camp, dot the top of veggies with butter.


BEFORE -
Make sure all the veggies are somewhat the same size to ensure even cooking


Cover roasting pan with foil and place in oven for 30 minutes.
Cut up sausage into single serving pieces, not bite sized, and set aside.
Once the initial 30 minute cook time is completed, remove from oven and remove foil carefully so you don't get a steam burn.  Place sausage on top of veggies and return to the oven with no foil on top.  Cook an additional 20-30 minutes or until the potatoes are tender and sausage is warmed thoroughly.
There you have it...easy peasy!
Once you pull it out of the oven, crack your oven door and use the heat you already paid for to help heat the house!
Stay warm my friends!

This recipe has been linked to:
Nikkis Nifty Knacks
Eat at Home Cooks

Corn Bread Taco Bake

Tra-la-la, fall-la-la is in the air-la-la!  Apples, pumpkins, candy corn-la-la!
One thing you all should probably know about me, that most of my college friends knew long ago and my kiddos know all too well now, is that I like to make up songs.  Songs about nothing...songs about whatever I am doing....songs about what I am trying to make my kids do. 
At least I don't sing into the Echo Mic anymore, well much anyway.  But boy did I ever love me some Echo Mic!  Case in point from this old college pic.

My dear, beautiful, friend Scooby (as seen here in this unauthorized-from-her pic) and I took the Echo Mic on tour with us annoying fellow choir members, as well as our bus driver Vern, through several states. 
Yes, my hair was that big and yes, I still have that red IZOD water-proof jacket thing.
Today my little diddy is about fall as you can see!
What does singing about fall have to do with this recipe?  Not too much, other than the fact that because I now have the song "Taco Flavored Kisses" going through my head and instead of going all "Southpark" on you again, I thought I would detour myself, and spare us all.  I am a giver that way :)
This recipe was yummy and a nice change of pace from regular tacos or even Taco Pasta.   It screams fall to me in a way that only corn bread and beans can.

Ingredients:

• 1 package (8 1/2 oz) corn bread/muffin mix (I used trader Joe's Corn Bread Mix and made per directions EXCEPT I used a 9x13 pan) PLUS ingredients on box
• 2 - 2 1/2 pounds ground beef or turkey
• 2 packages taco seasoning
• 1 can Southwest Mexicorn
• 2 cans Rotel
• 2 cups sour cream
• 2 cup Colby Jack, Cheddar or Mexican cheese, shredded
• 5 green onions, green and white parts, sliced
• 1 (4 ouces) can diced green chilies, drained
• 1 medium tomato, chopped
• 1-2 cup shredded lettuce, to taste
• 1 can sliced olives
• Extra shredded cheese, to taste

Preheat oven to  350 degrees. 
Make cornbread mix according to directions. Spread in 9"x13" pan.  Bake for 15 minutes.
Cook ground meat until no longer pink, drain.
Add taco seasoning and 1/3 cup water, can of Rotel (drained) and can of mexicorn (rinsed and drained) Cook until most of liquid has evaporated, about 2 minutes.
Spread over corn bread. Combine sour cream, cheese, green chilies, and green onion. Spread over meat mixture. Bake for 30 minutes longer or until heated through and cheese is melted.   I also like to stick mine under a broiler for a couple minutes at the end to get the top golden.
Sprinkle with tomato, lettuce and cheese.

recipe adapted (aka tweaked) from:  Pam's Midwest Kitchen

This recipe has been linked up at:
Mommy's Kitchen
Nikki's Nifty Knacks
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Eat at Home

Super Simple Sliders

I have had the most exhausting weekend.....shopping, shopping, and more shopping.  Not the fun kind of shopping that you can leisurely do with an iced coffee in between stores.  It was doing the big grocery shopping WITH school supplies, WITH curriculum shopping, and finally (and most exhausting) WITH school clothes shopping.  Ok, maybe it is silly that we do school clothes shopping since we homeschool, but we did.  You just seem to have a better day when you get ready for the day and wear cute clothes.  Ok, so maybe it is more of a goal of mine that I am dragging the kids along for the ride.  I know many mom's can shout out the "amen!" on that one....it is one of the hardest transitions to make.  Going from having your hair and makeup done by 7:30am to barely being able to squeeze in a shower let alone do anything aside from a pony tail and transition from jammies to sweats.  This has absolutely nothing to do with the recipe I am sharing today...just something that my now-"babies-sucked-my-brain-cells" mind fixates on.   I am not sure there is any kind of bridge I can make at this point that would take us from shopping, exhaustion, and jammies to these Super Simple Sliders.  Other than the fact, they are SIMPLE!  Total bonus, they taste awesome!  The original recipe from Mommy's Kitchen has them titled as "White Castle Sliders" but since I have never had a White Castle burger, I couldn't tell you how similar they are.  Aside from being yummy, the kiddos love them because they are miniature and I love them because they are EASY!  No forming or flipping here!

Ingredients:

• Scant (not full) 1/4 cup dried minced onion
• 2 pounds ground beef.  It is recommended that you use 80/20.  I used 85/15 and they didn't shrink up to completely fit the sheet of dinner rolls, but I was ok with that.
• 1/2 tsp seasoned salt.  I used Lawry's, but how I longed for my long-lost Johnnies......
• 6 slices of your cheese of choice
• 12 count package of dinner rolls.  I used the King's Hawaiian Dinner Rolls just like I did in these yummy nibbles

Preheat oven to 400 degrees. 
In a 9x13 baking pan, sprinkle the dried minced onions evenly over bottom.  Gently and evenly, press the ground beef into a large rectangle on top of the dried minced onion, patting the top to make level and smooth.  Sprinkle the seasoned salt on top of the meat and bake for 20 minutes.  After 20 minutes, remove from oven and pat top of meat with paper towels to remove the excess grease.  Place cheese slices on top and return to oven for another minute or so, until the cheese is melted.  At this point, I made a little bed of brown paper bag and paper towels on a cutting board and removed the meat, keeping it in one piece, with a GIANT BBQ spatula.  I allowed the excess grease to soak up on it's special little resting place while I sliced the package of rolls in half horizontally.  Then, using the GIANT BBQ spatula again, I placed the meat on the bottom of the rolls, and topped with the top half of rolls.  Cut into individual little servings and viola....sliders!!
The possibilities are endless here....I am already thinking of doing a Mushroom Swiss version, maybe even add in some bacon.  Create and enjoy!

This recipe has been linked up to:
Simply Sweet Home:  Friday Favorites

Upside Down Supreme Pizza

Did you ever have one of those recipes that every time you made it, you made a mental note to try something different next time?  That quest for perfection was a longer than expected on this dish I am sharing today.  I first got a recipe for this from my friend Mel, then my hubby got it from an old high school friend.  So, after making it a couple times, and tweaking the cooking method and layering a couple more times, I have it!  I found that cooking the meat AND the veggies then adding the pizza sauce to the meat/veggie mixture was key...NO LAYERING, it didn't hold together right.  The other key has putting some of the cheese at the bottom, that was the final piece to this puzzle.  I now present to you....perfection!  Well, at least in my eyes, ha ha!  Even though my kiddos would not eat supreme pizza if their lives depended on it, they LOVE this and eat it, veggies and all!  So, here is the recipe along with all of my tweaks and reasoning for them,

Ingredients:

• 2 pounds of meat of your choice.  Hamburger is a good filler here.  I use 1 to 1 1/2 pounds of hamburger and then add 1/2 - 1 pound Italian sausage and a package of chopped pepperoni for the rest.  I find if you use too much of the pepperoni or Italian sausage, it gets too salty.
• 1 green bell pepper, chopped
• 1/2 medium onion, chopped
• 6 ounces mushrooms, chopped
• 1 clove garlic, minced
• 1 jar pizza sauce, 16 oz.  I use the Trader Joe's kind...it is fabulous!
• 2 eggs
• 1 tsp vegetable or canola oil
• 1 cup milk
• 1 cup flour
• 1/2 tsp salt
• 3 cups shredded Mozzarella cheese
• 2 TBSP grated Parmesan cheese
• 1 TBSP Garlic Bread Sprinkle

Preheat oven to 350 degrees.
In a large skillet, brown your meat until cooked through.  Remove meat from skillet and drain excess fat.  Next, saute your veggies until desired consistency.  I found when I left them crunchy, they added too much moisture to the filling when cooking in the oven.  Add garlic and cook another minute.  Again, burnt garlic = BLECH!  If you need to, drain excess moisture or oil from vegetables.  Add meat back into skillet and add pizza sauce.  It will be thick, that is ok...we aren't going for a spaghetti sauce to serve over pasta, but if you need to add a TBSP of water to get your mixture completely coated, that is ok.  It will loosen up slightly when baking in the oven.
Spray a 9"x13" baking dish with non-stick spray.  Sprinkle 1 cup of shredded mozzarella cheese on bottom of dish.  Spread meat/veggie/pizza sauce mixture evenly over top to cheese.  Add remaining shredded cheese on top of meat/veggie/pizza sauce mixture.
In a medium bowl, quickly mix together flour, milk, eggs, oil, and salt until thoroughly combined.  Slowly pour over top of the cheese covering evenly.  This will bake up to be your crust.  Don't worry, it will work ;)  Sprinkle Parmesan cheese and garlic bread sprinkle on top of crust and bake for 30-45 minutes until crust is set. 
As a side note, this recipe is completely flexible...add whatever veggies and meat into it.  It is a great way to hide extra veggies!  Come up with your favorite and share it with us here!  Enjoy!

This recipe has been linked up at:
Mommy's Kitchen Sunday Potluck

Philly Cheesesteak Crecent Pizza

Don't you just love it when new goals go wonky the first week?!  I didn't put the menu plan up on Friday because I am not entirely sure what we are doing for dinner this week yet.  Kiddo D is coming tomorrow for the summer.  I love it when Kiddo D is with us, not just because I love him and it makes our family feel complete when he is here, but he is a very vocal enthusiast of my cooking.  LOVE IT!  So, I like to have him help me plan out our menu so he can try all the things we experimented with while he was gone.  SO, no official menu plan this week.  One thing we are all excited to have him try is this Philly Cheesesteak Pizza!  If you are anything like my Hubby, and the thought of a Philly Cheesesteak Pizza completely skeeves you out, you will be oh-so-relieved to hear that this isn't so much a pizza as an open faced sandwich.  If you have ever made Philly Cheesesteaks for the family, you know that it is easy....this, however, is even easier since you don't make each one individually.  When I made this one, I left the veggies off of a couple pieces for the little kiddos.  Give it a try and let me know what you think!

Ingredients:

• 1 can (8 oz)  refrigerated crescent dinner rolls
• 8 oz thinly sliced cooked roast beef (from deli)
• 1 tablespoon Italian dressing
• 1 to 1 1/2 cups shredded mozzarella, Italian Blend, or Provolone cheese.  I used sliced Provolone on top of the beef and then sprinkled some shredded Mozzarella over top of the veggies 
• 2 tablespoons olive or vegetable oil
• 1 cup coarsely chopped green bell pepper
• 1 cup coarsely chopped onions
• 1 cup sliced button mushrooms
• 1/2 teaspoon beef-flavor instant bouillon

Heat oven to 375°F.

Unroll dough in ungreased 13x9-inch pan. Press in bottom and 1/2 inch up sides. Firmly press perforations to seal.
Wrap beef tightly in foil. Place dough and beef in oven.
Bake about 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with dressing. Top with cheese.
Bake 8 to 10 minutes longer or until edges of crust are golden brown and cheese is melted. Meanwhile, in 8-inch skillet, heat oil over medium heat until hot. Add bell pepper, onions, mushrooms, and bouillon; cook and stir 3 to 5 minutes or until tender. Spoon cooked vegetables over melted cheese.  (If you do it like I did, sprinkle Mozzarella cheese over veggies and place under broiler for a quick melt for a  minute or so.)

 
Recipe Source:  Pillsbury Bake Off Cookbook

This recipe has been linked up at:
Mommy's Kitchen