February Cooking -- More Casserole

This is an old family favorite. It makes a huge Casserole. Now that it is only JMM and I at home, I divide this into halves and freeze one. 

More Casserole 

1 1/2 pounds ground beef

1 cup chopped onion

1 8 ounce package noodles, cooked and drained 

1 pound frozen mixed vegetables 

1 can Cream of Mushroom soup

1 1/4 cup milk

1 1/2 Tablespoons chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 pound shredded cheddar cheese 

Brown ground beef and drain off grease. Mix first 4 ingredients into a large bowl.  In a sauce pan heat the remaining ingredients except the cheese stirring constantly.  Add cheese and heat until melted. Pour over mixture and stir. Bake at 350 degrees for 40 minutes (covered). If frozen, 1 1/2 - 1 3/4 hours. 

February Cooking -- Chicken Noodle Soup

This is so good and so easy. 

Chicken Noodle/Rice Soup

6 boneless, skinless chicken thighs

Salt and pepper

1 tablespoon vegetable oil

3 carrots, chopped medium

2 celery ribs, chopped medium 

1 onion, minced

3 cloves garlic, minced

1 tablespoon tomato paste

1/2 teaspoon dried thyme

1/8 teaspoon red pepper flakes

8 cups low sodium chicken broth

2 bay leaves

1 1/2 cup uncooked egg noodles or 3/4 cup uncooked rice

1/2 cup frozen peas

Parsley if desired

Dry chicken thighs and season with salt and pepper. Brown thighs in hot oil well on both sides, 6-8 minutes. Transfer to plate. 

Add carrots, celery, and onion to pan and cook over medium heat until softened, 7-8 minutes. Stir in garlic, tomato paste, thyme, and red pepper. Stir in 1 cup of broth, scraping up any browned bits. Transfer to slow cooker. 

Stir remaining broth and bay leaves into slow cooker. Nestle browned chicken with any accumulation juices into slow cooker. 

Cover and cook 6 hours on low.  Add rice or noodles and peas during last 30 minutes of cooking. Remove chicken thighs to a cutting board and shred. Return chicken to slow cooker. Remove bay leaves. Garnish with parsley if desired. 

Serves 6-8. 

February Cooking - Lemon Poppyseed Muffins

Lemon Poppy Seed Muffins

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1/4 cup poppy seeds

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 eggs at room temperature 

1/4 cup oil

1 cup buttermilk

1/2 cup lemon juice

2 Tablespoons grated lemon zest

1tsp vanilla extract 

1. Position rack in center of the oven and preheat the oven to 400 F. 

Prepare muffin tins with liners or spray with Pam. 

2. Whisk flours, sugar, poppy seeds, baking powder, baking soda, and salt in a medium bowl.  Set aside. 

3. In a large bowl, whisk eggs and buttermilk until smooth.  Whisk in lemon juice, oil, lemon zest, and vanilla until well combined.  Stir in the prepared flour mixture until moistened. 

4. Fill the prepared tins until 3/4 full. Bake for 20 minutes or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center comes out with a few moist crumbs attached. 

5. Set the pan on a wire rack to cool for 10 minutes.  Remove from pan and cool for an additional 5 minutes before serving. 

February Menu

February Menu

1. Steak, GMP, GB

2. Leftovers 

3. Out

4. Bacon Sandwiches, Oven Fries

5. Slow Cooker Chicken

6. Baked Fish, Carrots/Thyme, Cabbage

7. Chicken-Rice Bake

8. Beef and Bok Choy Stir Fry

9. Leftovers 

10. Out

11. Macaroni and Cheese

12. Pancakes and Canadian Bacon

13. Cod Chowder

14. Oven BBQ Chicken, Beans, Cole Slaw

15. Pizza

16. Leftovers 

17. Out

18. Scrambled Eggs, Canadian Bacon, Toast

19. Slow Cooker Beef

20. Shrimp, FF, Cole Slaw

21. KFC 

22. Spaghetti and Meatballs 

23. Leftovers 

24. Out

25. CB Hash, CSC

26. Pork, Sweet Potatoes, Spinach

27. Seafood Pasta

28. Veggie Soup

Slow Cooker Beef Stroganoff

1 1/2 pounds beef stew meat, cut into 3/4 inch cubes
1 tablespoon oil

2 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 1/2 cups beef broth
1/3 cup sherry

1 8 ounce carton dairy sour cream
1/2 cup all purpose flour
1/4 cup water

Hot cooked noodles

1. In a large skillet brown beef in hot oil.  Drain off fat.

2. In a 3 1/2 quart slow cooker combine beef, mushrooms, onions, garlic, oregano, salt, thyme, pepper and bay leaf. Pour beef broth and sherry over all.

3. Cover; cook on low heat for 8 hours or on high heat for 4 hours.  Discard bay leaf.

4. If using low heat setting, turn to high heat setting.  Mix together sour cream, flour, and water in a medium bowl. Stir about 1 cup of the hot liquid into the sour cream mixture. Return all to Cooker; stir to combine. Cover and cook on high heat setting for 30 minutes or until thickened.

5. Serve over hot cooked noodles. Serves 6.

Beef Noodle (or Rice) Soup

Beef Noodle (or Rice) Soup

1 large onion, chopped

4 cloves garlic, minces

1 tablespoon tomato paste

1 tablespoon vegetable oil 

1 teaspoon dried thyme

6 cups beef broth

1 cup sliced mushrooms

3 carrots, chopped medium

2 ribs celery, chopped medium

2 tablespoons soy sauce

2 bay leaves 

1 1/2 pounds steak, trimmed

Salt and pepper

2 cups eggs noodles, or 2/3 cup rice

Fresh parsley, if desires

1. Microwave onion, garlic, tomato paste, oil, and thyme in a large bowl stirring occasionally until onions are softened, about 5 minutes.  Transfer to slow cooker. 

2. Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.  Season beef with salt and pepper and place in slow cooker. Cover and cook on low for 9-11 hours or high for 5-7 hours. 

3. Remove meat and shred and return to soup.  

4. Cook noodles or rice separately and add to soup just before serving.  

Makes 6-8 servings.  

Slow Cooker Risotto

Why didn't I think of this years ago!
This is from Make It Fast, Cook It Slow by Stephanie O'Dea.  I love risotto but haven't the patience to babysit it while it cooks the regular way. Enter slow cooker risotto! Delicious, smooth and creamy, and no constant stirring! 

5 garlic cloves, chopped (less if you aren't a fan)

1/4 cup olive oil

1 1/4 cup raw Arborio rice

1 teaspoon dried onion flakes

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 3/4 cups vegetable broth

1/4 cup dry white wine 

2/3 cup shredded Parmesan cheese

Use a 4-quart slow cooker.  Sauté the garlic with the olive oil in a saucepan over medium heat until the garlic softens.  Scrape garlic and oil into the slow cooker.  

Add the uncooked Arborio rice and toss. Add the seasonings, pour in the broth and white wine. Stir to combine. Cover and cook on high about 3 hours, or until the rice is tender. 

Stir in shredded Parmesan cheese, and let the risotto stand with the lid off for 15 minutes before serving. 

Hummus

My favorite way to eat hummus is with raw veggies--carrots, celery, bell pepper.  Spread on pita chips is good too.  This is my go to meal for too-hot-to-cook days. 

1 (15 ounce) can chickpeas, drained and rinsed

6 tablespoons water

3 tablespoons fresh lemon juice

2 tablespoons tahini

1 tablespoon olive oil

3/4 teaspoon salt

1/2 clove garlic, minced

Pinch cayenne pepper

Process all in a food processor until smooth, scrapping down sides with a spatula as needed. 

Cover and refrigerate for at least 30 minutes to meld flavors. 

Before serving, bring to room temperature, and drizzle with olive oil. 

July Cooking --Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

This recipe is slightly modified from Slow Cooker Revolution by America's Test Kitchen.   This is my go to book for slow cooker recipes.  I recommend it highly for its soups and stews.  

2 pounds boneless, skinless chicken thighs

Salt and pepper

3 tablespoons oil, divided

1 large onion, minced

6 garlic cloves, minced

1 tablespoon tomato paste

1/2 teaspoon dried thyme

1/3 cup all-purpose flour

1/2 cup dry white wine

4 cups low-sodium chicken broth

2 - 3 medium red potatoes, diced 

4 carrots, diced

2 bay leaves

1 cup frozen peas

1/4 cup fresh parsley

Dry chicken with paper towels and season with salt and pepper.  Heat 2 tablespoons oil in a large skillet over medium-high heat.  Brown chicken on both sides about 5 minutes; transfer to bowl. 

Add 1 more tablespoon oil to pan and heat over medium-high heat until shimmering.  Add onion, garlic, tomato paste, potatoes, carrots and thyme and cook 8 minutes until onions are slightly browned. Stir in flour and cook for 1 minute.  Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps.  Transfer to slow cooker.  Add remaining 3 cups broth and bay leaves. Nestle browned chicken and any accumulated juices into slow cooker.  Cover and cook on low for 6 hours.  During last hour of cooking, add peas. 

Remove chicken from slow cooker and shred on a cutting board and return to slow cooker. Add parsley and adjust salt and pepper if needed. 

Makes great leftovers. 

July Menu

July Menu

1. Slow Cooker Beef

2. Leftovers

3. Out

4. Baked potato, Veggie tray, 

    Rudy's BBQ

5. Macaroni and cheese 

6. Shrimp Jambalaya 

7. Fruited Chicken Salad

8. Steak, GMP, GB

9. Leftovers 

10. Out

11. Baked potato, Veggie tray, 

      Bacon sandwiches, Oven fries

12. Corned Beef Hash

13. Shrimp Jambalaya 

14. Chicken 

15. Slow Cooker Beef

16. Leftovers 

17. Out

18. Baked potato, Veggie tray, 

      Bacon sandwiches, Oven fries

19. 

20. Tuna salad sandwiches, Veggie tray 

21. Slow Cooker Chicken

22. Beef

23. Leftovers 

24. Out

25. Baked potato, Veggie tray, 

      Bacon sandwiches, Oven fries

26. 

27. Cod chowder 

28. Fruited chicken salad 

29. Spaghetti and meatballs 

30. Leftovers 

31. Out

Turkey Meatball and Escarole Soup - Slow Cooker

I have a new cookbook checked out from the library. It is The Italian Slow Cooker.  This is the first recipe that I have tried from it. If you don't want to use escarole, spinach or Swiss chard works just as well. 

Turkey Meatball and Escarole Soup

3 large carrots, chopped

10 cups Chicken Broth

1/2 pound escarole (half head) washed and torn into bite sized pieces

1 pound ground turkey

1 small onion, minced 

2 large eggs, beaten

1/2 cup plain dry bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

1 teaspoon salt

1/4 teaspoon freshly ground black pepper 

In a large slow cooker, combine carrots and broth. Stir in escarole.  Cover and cook on low for 4 hours. 

In a medium bowl, combine the turkey, onion, eggs, bread crumbs, cheese, salt, and pepper.  Mix well and shape into 1-inch meatballs.  Carefully place the meatballs into the soup. Cover and cook for 4 hours more, or until the meatballs are cooked through. Serve hot, sprinkled with cheese.  

Toasted, buttered sourdough bread is perfect with this.  

June Menu

June Menu

1. Baked Fish, Carrots/Thyme, Cabbage

2. Fruited Chicken Salad

3. Beef and Bok Choy Stir Fry

4. Leftovers

5. Out

6. Baked Potato, Veggie Tray, Bacon Sandwiches, Oven Fries

7. Veggie Soup

8. Shrimp Jambalaya 

9. Chicken Rice Bake

10. Steak, GMP, GB

11. Leftovers

12. Out

13. Baked Potato, Veggie Tray, Bacon Sandwiches, Oven Fries

14. Schlotzsky's

15. Baked Fish, Carrots/Thyme, Corn 

16. Oven Fried Chicken, Baked Sweet Potato, Asparagus 

17. Slow Cooker Beef Stroganoff

18. Leftovers 

19. Out

20. Baked Potato, Veggie Tray, Bacon Sandwiches, Oven Fries

21. Mac and Cheese

22. Tuna Salad Sandwiches

23. Slow Cooker Chicken Stew

24. Spicy Sausage Ragu with Red Peppers SCR p.169. 

25. Leftovers 

26. Out

27. Baked Potato, Veggie tray, Bacon sandwiches, Oven fries 

28. CB Hash

29. Shrimp, FF, Cole Slaw

30. KFC

May Cooking -- Banana Pudding

Banana Pudding

1/2 cup sugar
1/3 cup flour
3 egg yolks (Save whites for meringue)
2 cups whole milk
1 box Nilla Wafers
5 bananas
1/2 teaspoon vanilla
Dash salt

1. Place a layer of Nilla Wafers in the bottom of a medium sized bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. 

2. In a sauce pot (or double boiler) on medium low heat, add all ingredients except vanilla.  Stir well with a wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened---about 15 minutes. Add in vanilla and stir. Immediately pour over wafers and bananas

3. Top with meringue, if desired.  Beat 3 egg whites until soft peaks form. Slowly beat in 1/4 cup sugar and continue beating until firm peaks form.  Spread meringue over the top of pudding and to edges of bowl. Brown top in 350 degree oven for 5-8 minutes. 

May Cooking -- Beef and Bok Choy Stir Fry

Beef and Bok Choy Stir Fry

1 pound beef steak (top round, flank,Mir sirloin)
1 tablespoon soy sauce
1 head Bok Choy
4 carrots, sliced diagonally
4 tablespoons oil, divided
2 cloves garlic, minced
1/4 cup water

Prepare Cooking sauce:
Stir together 3/4 cup water, 4 teaspoons cornstarch, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, and 2 tablespoons sherry.  Set aside. 

Cut beef into strips about 1/2 inch wide and about 1 1/2 inches long.  Place in a bowl with soy sauce and garlic. Let marinate at least 30 minutes.  

Meanwhile separate Bok Choy  leaves from stems.  Wash both thoroughly. Slice stems diagonally int 1/4 inch pieces.  Set stems and leaves aside separately.  Should be about 6-8 cups total.  

Add oil to wok over high heat.  When oil is hot, add Bok Choy stems and carrots.  Stir fry for 2 minutes.  Add water and cover; steam for 2 minutes.  Add leaves and steam for 2 additional minutes.  Remove from wok and set aside. 

Pour additional 2 tablespoons oil into wok. When oil is hot, add meat and stir fry until browned (about 5 minutes). Return vegetables to wok.  Stir cooking sauce  and add to wok. Cook, stirring, until sauce is thickened.  

Serve with rice. 

May Cooking Vegetable of the Month -- Spiced Butter-Glazed Carrots

2 tablespoons unsalted butter
1 small onion, finely chopped 
1 ½-inch piece fresh ginger, peeled and thinly sliced 
1 garlic clove, split, germ removed, and thinly sliced 
Seeds from 4 cardamom pods, bruised 
Salt and freshly ground white pepper 
12 medium carrots (about 1½ pounds), trimmed, peeled, and cut on the diagonal into pieces about 2 inches long 
1 cup chicken broth 

Melt the butter in a medium saucepan over medium heat. 
Stir in the onion, ginger, garlic, and cardamom seeds, season very lightly with salt and white pepper, and cook, stirring, until the vegetables soften, about 5 minutes. 
Add the carrots and stir to coat them with the butter. 
Pour in the chicken broth and bring to a boil, then lower the heat so that the broth is at a simmer. Cover the saucepan and cook until the carrots are just tender, 10 to 15 minutes. 
Remove the cover, raise the heat, and cook until the broth almost completely evaporates and all that remains is the spiced butter glazing the carrots. 
Season with salt and white pepper and serve.

May Menu

May Menu

1.  Pancakes, Sausage

2.  Baked Fish, Carrots/Thyme, Cabbage

3.  Chicken-Rice Bake

4.  Steak, GMP, GB

5.  Leftovers

6.  Out-Pappasito's

7.  Stuffed Wieners, Corn, Salad

8.  Slow Cooker Chicken

9.  Shrimp Jambalaya 

10. Chicken Tenders, GMP, GB

11. Beef and Bok Choy Stir Fry

12. Leftovers

13. Out--Texas Roadhouse

14.  Scrambled Eggs, Sausage, Toast

15. Schlotsky's

16. Tuna Salad

17. Chicken Parmesan 

18. Pizza

19. Leftovers

20. Out--Olive Garden

21. Macaroni and Cheese, Corn, Salad

22. Slow Cooker Beef

23. Seafood Pasta

24. Fruited Chicken Salad

25. Spaghetti and Meatballs

26. Leftovers

27. Out--Taste of Texas

28. CB Hash, CrStCorn

29. Slow Cooker Potato-Leek Soup

30. Cod Chowder

31. HBs

Carrabba's Italian Sausage and Lentil Soup

• 1 lb Italian sausage ( You can also use Italian turkey sausage)
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 large carrots, chopped
• 1 small zucchini, chopped
• 6 cups chicken broth
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 -3 garlic cloves
• 1/4 teaspoon fennel seeds
• 2 cups dry lentils
• black pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• parsley

DIRECTIONS

1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
5. Sprinkle with Parmesan cheese and serve.

Chicken Mozzarella Pasta

This is from Pioneer Woman's Dinnertime Cookbook.  It is good and makes excellent leftovers. 

2 tablespoons olive oil, more for drizzling 
2 boneless, skinless chicken breasts, cut into small pieces 
Kosher salt and black pepper to taste 
1 large onion, finely diced 
2 garlic cloves, minced 
One 25-ounce jar good-quality marinara sauce 
½ teaspoon red pepper flakes
2 tablespoons minced parsley 
1 pound penne, cooked to al dente and kept hot 
¼ cup Parmesan shavings, plus more for serving 
8 ounces (½ pound) fresh mozzarella, cubed 
12 basil leaves, cut into chiffonade 

Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season it with salt and 
pepper, and cook for 2 minutes on the first side, until golden brown, then flip and cook for 2 minutes 
more, until totally done. Remove the chicken to a plate. 

Add the onion and garlic to the pan. 

Cook, stirring, for 3 to 4 minutes, or until the onions are golden brown.  

Reduce the heat to low and add the marinara sauce, red pepper flakes, and ½ cup water. 

Stir the sauce, then add the parsley and stir it through. Let the sauce simmer for 7 to 8
minutes more, stirring occasionally. 

Place the pasta on a large platter, drizzle on a little olive oil, and sprinkle on some Parmesan shavings. Throw the mozzarella into the piping-hot sauce ; stir it through, allowing the cheese to begin to soften and melt. 

Before the cheese fully melts, ladle the sauce onto the pasta.

Sprinkle on a bunch of basil at the end, then dig in! It’s a cheesy wonderland in there.

April Menu

April Menu

1. Out

2. Scrambled Eggs, Sausage, Toast

3. Pancakes, Sausage

4. Baked fish, Carrots/Thyme, Corn

5. Chicken-Rice Bake

6. Steak, GMP, GB

7. Leftovers

8. Travel

9. Travel

10. Travel

11. Travel

12. Travel

13. Travel

14. Travel

15. Travel

16. Travel

17. Travel

18. Travel

19. Chicken Tenders, GMP, GB

20. Hamburger Pie

21. Leftovers

22. Out

23. CB Hash

24. Slow Cooker Beef

25. Shrimp Jambalaya 

26. HBs

27. Spaghetti and Meatballs

28. Leftovers

29. Out

30. Bacon Sandwiches, Oven Fries

Lemon Pound Cake with Lemon Glaze

I make this cake almost every Easter. 

Lemon Pound Cake with Lemon Glaze

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3 cups sugar

6 eggs, room temperature

1/4 cup fresh lemon juice

1 tablespoon grated lemon peel

1 cup sour cream

Preheat oven to 325 degrees F.  Grease 16 cup tube pan. Dust with cake flour; tap out excess flour. (I just spray my nonstick tube pan with Pam.)

Sift flour, baking soda and salt into a medium bowl.  Using electric mixer, beat butter and sugar. Add eggs 2 at a time, beating just until combined after each addition.  Beat in lemon juice and peel.  Mix in dry ingredients.  Mix in sour cream. Transfer batter to prepared pan. 

Bake until tested inserted near the center comes out clean, about 1 hour 30 minutes.  Let cake cool in pan on rack 15 minutes. Loosen around edges with a knife. Turn cake out on rack and cool completely. 

Lemon glaze

Melt 1/4 cup butter in microwave

Sift 2 cups powdered sugar in large bowl

Add butter to powdered sugar

Add 2 tablespoonful lemon juice

Add 1 teaspoon lemon zest

Stir until smooth and creamy

If too thick add a few drops milk; if too thin add a little more powdered sugar

Drizzle over cake

Enjoy.