Chicken Salad

13 Oct

There really are a LOT of different ways that chicken salad is made. So, when my husband wanted Chicken Salad, I wasn’t sure where to start. Sure, I could just do chicken, mayo, maybe some onion. I have played around with it a couple of times, and finally found the combination that he, my older daughter, and I can all agree on…and here it is!

Chicken Salad

Chicken Salad

What you need:

4 cups cooked chicken, diced
1 cup celery, diced
1 bunch green onions, diced
1 1/2 cups mayo
1 tablespoon spicy brown mustard
1 tablespoon fresh dill, minced or 1 teaspoon dried dill

How to make it:

Add all ingredients to a large bowl. Mix well. Chill for several hours or overnight.

Ground Beef, Summer Squash, and Rice Skillet

12 Oct

I recently acquired a zucchini and a yellow squash at a Kiwanis Club meeting. I have made plenty of different meals with zucchini and yellow squash, but wanted to try something new. So, I used what I had on hand, and came up with this combination. Even my little one liked it, and she’s been rather picky lately! It also took little time to put all together, which was nice with the busy nights we tend to have lately.

Ground Beef, Summer Squash, and Rice Skillet

Ground Beef, Summer Squash, and Rice Skillet

What you need:

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1 6-oz can tomato paste
1 cup beef broth
1 zucchini and 1 yellow squash, sliced
1 cup cooked rice (I made it in my rice steamer)

How to make it:

In a large skillet, brown ground beef over medium heat. Add in onions and garlic, and cook until onions are translucent. Next, stir in Worcestershire sauce, seasoned salt, tomato paste and beef broth. Add sliced zucchini and yellow squash. Cover, and reduce heat to medium-low. Cook for 10-15 minutes, or until squash has softened. Stir in cooked rice and serve.

Katie’s Chili

4 Oct

Katie has been asking me to make chili for the longest time, but I kept putting it off. It’s still warm here in AZ, and hot meals just don’t always sound appealing. But, I have never made it before, so it was time. I know there are a ton of different ways to make it, all based on personal preference. So, we found 5 different versions in the cookbooks that we have, and came up with a combination of our own. It was really, really good! Now, I won’t wait so long the next time she asks.

Katie's Chili

Katie’s Chili

What you need:

1 pound ground beef or ground turkey
4 cloves garlic, minced
1 medium onion, chopped
1 green pepper, chopped
1 celery stalk, chopped
1 medium carrot, peeled and chopped
1 jalapeno pepper, finely chopped (optional)
1 15-oz can dark red kidney beans
1 14.5-oz can diced tomatoes
1 10-oz can tomatoes and green chiles (Ro-Tel)
1 8-oz can tomato sauce
1 cup beef broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
Juice of one lime
Salt and ground black pepper

How to make it:

In a large pot, brown the ground beef. Add garlic, onion, green pepper, celery, carrot, and jalapeno, and continue to cook until vegetables have softened. Next, add kidney beans (undrained), diced tomatoes (undrained), tomatoes and green chiles (undrained), tomato sauce, and beef broth. Stir well, adding more beef broth or water if it seems too thick. Next, stir in chili powder, cumin, oregano, lime juice, and salt and ground black pepper. Bring to a boil, then reduce heat to low. Cover and simmer about 20-25 minutes.

Sloppy Joes with Ground Beef and Lentils

10 Aug

I have been wanting to make sloppy joes for a while, and really wanted to try using lentils instead of ground beef. Of course, my family was a little hesitant to try it with lentils, so when I found this recipe that uses lentils along with ground beef, I figured it would be a good start to try with them. We all thought it turned out really well, and next time I may try it with all lentils just to save on some cost. If I do, I will update this recipe with the all lentil version.

Sloppy Joes with Ground Beef and Lentils

Sloppy Joes with Ground Beef and Lentils
Original recipe here

What you need:

2 tablespoons olive oil
2 clove garlic, finely chopped
1 small onion, finely chopped
2 small carrot, finely chopped
1 bell pepper (red or green), finely chopped
1 cup ketchup, divided
1 cup dried brown lentils, picked over and rinsed
4 cups chicken, beef, or vegetable broth
1/2 teaspoon dried oregano
Salt and ground black pepper
1 pound lean ground beef
2 tablespoon Worcestershire sauce

How to make it:

Heat olive oil in a medium saucepan over medium-high heat. Add the garlic, onion, carrot, bell pepper and 1/4 cup ketchup and cook until the vegetables are soft. Add the lentils, oregano and broth. Bring to a boil and cook 5 minutes, then cover and reduce heat to medium-low. Simmer until the lentils are tender and most of the water is absorbed, about 35 to 40 minutes (add up to 1 cup water or broth if necessary). Season with salt and pepper.

Add the beef to a large non-stick skillet, break it up, and cook, until it begins to brown. Add the Worcestershire sauce and the remaining 3/4 cup ketchup and stir until combined. Add the lentil mixture and, if needed, up to 1 cup water or broth. Cook until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.

Slow Cooker Chicken and Green Bean Casserole

20 Jul

My husband went to the store a couple of days ago, and brought home 2 big cans of cream of mushroom soup, 4 cans of green beans, and 2 bags of fried onions as a “suggestion”. I guess it has been a while since I made Green Bean Casserole, and really, it’s just not something I tend to work in to our meal rotation much. So, as I woke up this morning, I had a thought. What if I used the ingredients for Green Bean Casserole and put it over chicken in the slow cooker? I have cooked chicken with cream of mushroom soup before that turned out well, why not add the green beans and onions too? It turned out great, and got rave review from my parents, who are here visiting, and my kids! I doubled the amount of everything to have enough to serve 6. I made mashed potatoes and brown rice to go with it. Only reason I made both was because I didn’t have enough of either to serve everybody, but had plenty with making both! Oh, and the Cheddar Garlic Biscuits were a great addition, too. This was a super easy meal, that came together very nicely.

Slow Cooker Chicken and Green Bean Casserole

Slow Cooker Chicken and Green Bean Casserole

What you need:

4 boneless, skinless chicken breasts
2 10-3/4 oz cans cream of mushroom soup
2 14.5 oz cans green beans, drained
1/2 cup milk
1 teaspoon soy sauce
2/3 cup fried onions, plus more for garnish
1/4 teaspoon ground black pepper

How to make it:

Mix cream of mushroom soup, green beans, milk, soy sauce, fried onions, and ground black pepper in a slow cooker. Place chicken breasts into the mixture, making sure they are fully covered.

Cook on low for 6-8 hours, or high for 3-4 hours.

Serve with mashed potatoes or rice. Garnish with fried onions, if desired, to give it some crunch.

Loose Meat Gyros Pitas

13 Jul

So, I have wanted gyros for a while, and just never make it to the place in town that has them on the menu. I really liked the Gyros Meafloaf I made a while back, but I didn’t want all the cooking time. So, instead, mixed the ground beef, onion, and seasoning the same, but then just browned the beef in a skillet. I found some pocket pitas, added some feta cheese, lettuce, and ranch dressing (didn’t have ingredients for tzatziki, unfortunately), and we had a meal we all enjoyed. I didn’t make any other sides to specifically go with this, but Lemon Roasted Potatoes would be a great addition.

Loose Meat Gyros PItas

 

Loose Meat Gyros Pitas

What you need:

1 pound ground beef and 1 pound ground lamb or 2 pounds ground beef
1 small onion
4 cloves of garlic
1 teaspoon dried savory
1 teaspoon allspice
1 teaspoon dried oregano or 2 teaspoons fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dash of ground cumin
1/2 cup water

How to make it:

Place the meat into a large mixing bowl, and then grate the onion and garlic into the bowl. Next, add remaining ingredients. Mix everything together well, cover, and, refrigerate for 45 minutes to an hour.

Brown meat mixture in a large skillet, in batches if necessary. Add 1/2 cup water, stir, and turn heat to low to simmer for 5-10 minutes.

Serve on pita with toppings of your choice, such as feta cheese, lettuce, tomatoes, red onions, olives, cucumbers, tzatziki, hummus, tabbouleh, etc.

Italian Wedding Soup

22 Jun

This is a soup that I have wanted to make for a long time, and finally did! It was a big hit in our house, too, so this will be made again soon. Not many ingredients, cooks fairly quickly, and a filling meal.

Italian Wedding Soup

Italian Wedding Soup

What you need:

1/3 cup Italian Style bread crumbs
1/4 cup milk
1 lb ground beef
1/2 cup grated Parmesan cheese
6 cups chicken broth
2 cups beef broth
1 cup Acini di Pepe pasta (or orzo pasta)
1/2 pound fresh spinach, washed and chopped
Salt and pepper to taste

How to make it:

Mix bread crumbs and milk in a medium bowl, and let stand for 10 minutes. Add meat and grated cheese. Form into approximately 40 1″ balls.

Meanwhile, bring chicken and beef broth to a boil. Add meatballs, pasta, salt, and pepper. Cook for 10-15 minutes,or until meatballs have all floated to the top. Add spinach and cook until wilted, about 3-5 minutes.

Serve soup garnished with extra grated cheese, if desired.

Cabbage, Kielbasa, and Pierogies

10 May

Yesterday, I got my Zaycon order of kielbasa. It was a 10 pound box, most of which I will grill with the hot dogs I also got. However, I caught part of a clip on TV of someone preparing kielbasa and pierogies. So, I did a little searching and found that combo also with cabbage and carrots. So, I got a bag of frozen pierogies to give it a try. It turned out really good, filling and flavorful. Plus, it was pretty easy to make and ready in about 30 minutes.

Cabbage, Kielbasa, and Pierogies

Cabbage, Kielbasa, and Pierogies

What you need:

1 tablespoon olive oil
1 onion, chopped
1 cup carrots, cut in thin rounds or matchsticks
1/2 head of cabbage, shredded
1 pound kielbasa, cut into thin slices
1 pound frozen pierogies
Salt and pepper

How to make it:

Heat olive oil in a large skillet over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Add chopped cabbage, salt and pepper to taste, and cover skillet. Cook, covered, for 10 minutes or until cabbage is soft.

Slice kielbasa into 1/8 inch thick slices. Add to skillet. Cover and cook another 10 minutes or until kielbasa is cooked.

Meanwhile, in a separate skillet or pot, prepare pierogies according to the directions on the package.

Add pierogies to the cabbage and kielbasa. Cook an additional 5-10 minutes.

Chicken, Spinach, and Wild Rice Soup

6 May

A few months back, my younger daughter insisted we get a soup cookbook at the grocery store checkout. I’m sure you’ve all seen them, and sometimes I will flip through one while we wait if something looks appealing. Well, for whatever reason, we HAD to get this one, and since cooking is something I enjoy with both my girls and want to teach them as much as I can, I agreed. It actually has a nice variety of soups, and this was one we’ve had marked for a while to try. Tonight we finally had a chance to try it, and it was perfect. It was actually pretty easy to put together, even with my changes, and the longest part was cooking the wild rice. It worked out nice that I could put the rice in my rice/vegetable steamer while we went to a swim lesson. Then, it was a matter of putting together the rest of the ingredients, which took about 30 minutes.

Chicken, Spinach, and Wild Rice Soup

 

Chicken, Spinach, and Wild Rice Soup

What you need:

6 tablespoons butter
1 /2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 clove minced garlic
5 tablespoons all-purpose flour
3 cups chicken broth, divided
1 1/2 cups milk or half and half, divided
2 cups cooked wild rice
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups chopped spinach
1 1/2 cups chopped cooked chicken

How to make it:

Melt butter in a large saucepan over medium-low heat. Add onion, carrots, and celery, and garlic, and cook until all are soft. Mix in flour and cook for 1 to 2 minutes. Whisk in 1 cup of the chicken broth and 1 cup of the milk. Cook for 5-10 minutes to allow to thicken.

Next, add in remaining chicken broth, rice, thyme, sage, and black pepper. Bring to a boil. Stir in spinach, chicken, and remaining milk. Cook, while stirring frequently, about 2-3 minutes, or until all ingredients heated through.

Ham and Broccoli Pie

5 May

I actually made this a few weeks ago, just after Easter, but finally have the time to share it. I had made a 10 pound Zaycon ham for Easter, so we had plenty leftover. I decided I wanted a breakfast casserole, so went on a hunt for ideas. This recipe originally used chicken, but ham fit in perfectly. We all really enjoyed it, but next time, I’ll make the crowd size version!

Ham and Broccoli Pie

Ham and Broccoli Pie

What you need:

2 cups chopped broccoli
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked ham
1/2 cup chopped onion
1/2 cup Bisquick mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

How to make it:

Preheat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

Sprinkle the broccoli, 1 cup of the cheese, the ham, and onion in the pie plate.

In medium bowl, stir Bisquick mix, milk, salt, pepper, and eggs with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Crowd size version:

Double all ingredients listed above. Use a 13 x 9 x 2 inch baking pan instead of a pie plate. Increase baking time to 45 to 48 minutes.

 

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