Category: Dinner

Posted in appetizers/snacks, Baked goods, Baking, Beef, Dinner, Food

Easy Taco Pie

Posted on by lmc

Everyone seems to enjoy this recipe. Keep these common convenience ingredients items on hand for a quick and tasty meal.

Easy Taco Pie

• 1 9 ¼ ounce bag Fritos corn chips, crushed
• 2 lbs. ground beef, browned and drained
• 1 packet taco seasoning
• 1 small can green chilies, drained
• 1 can roasted corn, drained
• 2 cups sharp shredded cheese
• Taco pie toppings of your choice such as lettuce, tomato, avocado, jalapeños, olives, salsa, etc.
Instructions

  1. Preheat oven to 350 degrees. Spray 2 deep pie pans with non-stick baking spray.
  2. In a large pan, brown and chop ground beef. Drain grease, and then mix in taco seasoning, green chilies, and corn; set aside.
  3. Divide chips in half and sprinkle each half as a layer of corn chips into the bottom of each pie dish.
  4. Layer on your seasoned ground beef, and then top each dish with 1 cup of cheese.
  5. Bake for 25 minutes or until bubbly. Cool slightly.
  6. Top with anything you’d like – salsa, guacamole, lettuce, sour cream, olives, peppers, or jalapeños .
Posted in Casserole, Dinner, Food, side dishes, Soup

Easy Spaetzle

Posted on by lmc

While recently visiting family in Ohio, I purchased a few pounds of Spaetzle at a local specialty store. The price was quite expensive so I thought I might try to make them myself. After reviewing a few recipes on-line, I came up with this simple basic recipe. I now freeze batches of this dumpling-like egg noodle for soups, stews, and casserole dishes so we can inexpensively enjoy them year-round.

Easy Spaetzle

  • 4 cups all-purpose flour
  • 2 tsp salt
  • 8 large eggs
  • 3/4 cup evaporated skim milk

Instructions

  • In a large bowl, whisk together the flour and salt. Mix in eggs and milk. Stir until the batter is well combined and develops bubbles. Let the loose batter sit for 5-10 min. Stir again.
  • Bring a large pot of water over high heat to a boil, add 1 tablespoon of salt to the water; reduce temperature to a simmer. Next, place a colander into a bowl to drain the cooked speatzle.
  • Press the batter through a spaetzle maker into the simmering water.
  • Working in batches, after using about 1/3 of the batter, let spaetzle cook until they float to the top. Stir occasionally to prevent sticking to the bottom of the post. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
  • Serve the spaetzle immediately or saute them in butter to crisp. If you don’t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.If desired, freeze in quart-sized freezer bags for later use.
Flour, salt, eggs, and evaporated milk
Prepare a loose batter.
Use a Spaetzle maker working in batches.
Stir in a pat of butter to prevent sticking.
Freeze in quart-sized freezer bags.
Enjoy in your favorite noodle dishes.
Posted in Baked goods, Baking, Casserole, Casseroles, Dinner, Food

Spicy Cabbage Roll Casserole

Posted on by lmc

Whenever I make traditional cabbage rolls, I feel that they are too bland. I changed up my original recipe by adding zesty bulk sausage and red pepper flakes. I especially like this deconstructed version as it’s so easy to pull together for a comforting meal.

Spicy Cabbage Roll Casserole with Rice

1 head cabbage, cut, cooked & drained
1 pound zesty bulk sausage, browned & drained
32 oz. crushed tomatoes
1 medium onion, chopped
1 teaspoons salt
1 teaspoons black pepper
2 teaspoons sugar (or, sweetener)
1/2 crushed red pepper flakes
1/2 teaspoon garlic powder
2 cups sharp cheddar cheese, divided

Preheat oven to 350 degrees.
Mix all ingredients together, except 1 cup of the cheese. Pour into a greased 13″x9″ baking dish. Top with the remaining cup of cheese and bake for 20-25 minutes. Serve over plain white or beef flavored rice.

Posted in appetizers/snacks, Chicken, Dinner, Main Dish, Salad, salads, Uncategorized

Chili Lime Chicken Salad

Posted on by lmc

There’s a wonderful Mexican restaurant that I often visit when I head down to Purdue University for a day on campus. This salad is meant to mimic the delicious chili lime salad that is offered on their daily menu. The flavors are amazing as the mixture of the sweet mango and the chili garlic sauce play with the acidity of the lime to combine for a burst of flavor. I often make this at home for a week night meal. While we enjoy this recipe, I sure wish I had the original … it’s just so good!

Chili Lime Chicken Salad

For the salad:

In a large bowl, mix together:
3-4 cups romaine lettuce, chopped
1 1/2 cups cooked chicken, diced
1 large mango, diced
1 avocado, diced
3 green onions, chopped
1 cup English cucumber, diced
3 Roma tomatoes, diced and lightly salted

For the dressing:

Using an 8 ounce mason jar with a tight fitting lid. Add 1/3 cup light olive or canola oil and mix in the following items:

3 tablespoons fresh lime juice
1 tablespoon finely grated fresh ginger
1 ½ teaspoons chili garlic sauce
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Combine all dressing ingredients in the mason jar. Shake until completely combined; taste. If needed, add more of any ingredient to suit your tastebuds. Refrigerate before pouring over salad.

To add a bit of crunch, crush 1 cup of tortilla chips to sprinkle over the dressed salad. Serve cold.

Posted in Chicken, Dinner, Food, holiday, Soup, Uncategorized

Creamy Chicken Rice Soup

Posted on by lmc

During the recent Thanksgiving holiday, the weather turned cold. I had an idea to cook up a large pot of hearty soup; a comfort food that is always a good idea during the Midwestern winter months. I had plenty of leftover vegetables that I’d purchased to make stuffing and to season other dishes. So, Friday morning I threw a few chicken breasts into a pot of simmering water and set out to make a soup for those looking for a comforting bowl of deliciousness during the weekend.

While I could have used my leftover turkey for this recipe, I chose to leave it for sandwiches as the family likes to pile turkey, stuffing, and cranberry sauce on a hearty wheat bread for traditional turkey leftover sandwiches. I did, however, toast some super thin Pepperidge Farm’s bread to act as a crispy accent to the smooth and creamy soup. I hope you try this delicious soup as this one warms the soul…

Note: I keep chicken stock base in my pantry for times when I don’t have chicken broth on the shelf. Follow the directions on the side of the container to substitute this base for the canned broth.

Creamy Chicken Rice Soup

1 tablespoon oil
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1/3 cup long grain rice, uncooked
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
3 tablespoons flour
1 can (5 ounces) evaporated milk
2 cups chicken breast, cooked and cubed


In a large saucepan, heat oil over medium-high heat; sauté carrot, celery and onion until tender. Add garlic; cook until vegetables are translucent. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered about 15 minutes, until the rice is tender. In a small bowl, mix flour and evaporated milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and heat through.

Posted in Baked goods, Baking, Casserole, Casseroles, Dinner, Food

Creamy and Crunchy Mac and Cheese

Posted on by lmc

Comfort food at its finest!

My daughter is a healthcare worker and was able to get a few days off this past week. She decided to come home to enjoy the peace and quiet of our tree-lined property. A brief get-away from the hustle and bustle of the crowded city…

While she was home, I decided to reorganize my pantry and she noticed a box of elbow noodles on the shelf. She remarked that a Mac and Cheese dinner would be a delicious treat. She said, “Mac and Cheese comforts my soul.” Naturally, I gathered the ingredients and I cooked up a huge baker filled with delicious cheesy goodness. I was sure to pack up the leftovers so she could take them back home with her and munch on them after a long night at work. I got a text shortly after she arrived home thanking me and letting me know how great it was to be back home. And, to reiterate her love for this Mac and Cheese recipe.

Layer in ingredients…
Top with breadcrumbs…
Bake until golden brown and bubbly…

Creamy and Crunchy Mac and Cheese

4 tablespoons butter

1 lb. (16 oz. box) elbow macaroni

2 (12-ounce) cans evaporated milk

1/3 cup milk

2 eggs

3 tablespoons hot sauce (I use Frank’s Hot Sauce)

2 teaspoons all purpose seasoning (I use Jack Stack Barbecue – Kansas City, all purpose seasoning)

1 teaspoon garlic powder

½ teaspoon freshly ground black pepper

8 ounces extra-sharp cheddar cheese, grated

16 ounces Mozzarella, grated

Topping

½ stick butter, melted

½ cup Panko breadcrumbs

Preheat the oven to 375 degrees. Butter a 9-x-13-inch glass baking dish; set aside. Cook macaroni according to package directions; until al dente. Drain well and return to pot. Add butter to noodles and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together the  evaporated milk, whole milk, and eggs. Stir in the hot sauce,  all purpose seasoning, garlic powder, and pepper; set aside. In another medium bowl, combine the cheeses; lightly toss and set aside.

For topping- In a small bowl, mix melted butter with breadcrumbs; set aside

Spread one third of the macaroni in an even layer in the prepared baking dish; cover evenly with one third of the cheese. Repeat with the remaining macaroni and shredded cheeses. Pour the milk mixture evenly over the contents of the baking dish, sprinkle with topping and bake until the top layer is lightly browned, 40 to 45 minutes. Let stand 10 to 15 minutes before serving.

Posted in appetizers/snacks, Baked goods, Baking, Chicken, Dinner, Food

Spicy Chicken Roll

Posted on by lmc

On Sunday afternoons, I often set up my crock pot to cook several pounds of chicken to be used for various meals during the work week. I load up my slow cooker to let the chicken simmer away for 8 hours and then chop or shred the poultry for chicken salad, chicken lasagna, spicy buffalo chicken sandwiches, or to be used as a green salad ingredient. This is a complete time saver when trying to juggle a full work day and a lengthy commute, while working to get a decent meal on the table in a timely manner.

I usually serve this Spicy Chicken Roll with a fresh green salad. My children will often take a slice for their lunch bag, to be eaten cold or heated. The mild spicy flavor is a family favorite.

4 ounces cream cheese, softened

2 1/2 cups chicken breast, shredded

1/2 cup hot sauce. (I use Franks brand)

1 cup mozzarella cheese, shredded

2 cans crescent rolls

Heat oven to 350 degrees. In small saucepan, mix cream cheese, hot sauce, chicken and shredded cheese. Heat on medium-low until combined and cheese has melted. Cool.

Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form a circle in center. Use a small oven- safe bowl to guide and maintain a circle. Dough will overlap. Dough ring should look like a sun.

Spoon cream cheese mixture on the half of each triangle closest to center of ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before slicing into serving sized pieces.

Posted in Baked goods, Baking, Dinner, Food

Colorful Stuffed Peppers

Posted on by lmc

While gathering produce during my weekly shopping trip, I noticed an abundance of beautifully colored bell peppers piled high in the sale bin as I entered the store. I realized that it had been a very long time since I had made stuffed peppers so I went through a mental checklist of all of the ingredients I would need to make the dish for our Saturday night meal. When picking peppers for this recipe, I was careful to select large, wide, flat-bottomed peppers that would sit nicely in my baking dish. As luck would have it, ground beef was also on sale, so I purchased several pounds of the 93/7% mixture. I love to stock up on versatile meat options, bring them home and divide them into meal-sized portions for the freezer. This allows me to have plenty on-hand, when needed. Here’s how I divided things up:

2 lbs kept for the stuffed peppers

2 lbs were made into hearty hamburger patties, placed in freezer safe container

2 lbs were mixed with ingredients to make 2 meatloaf bricks and wrapped in foil

2 lbs were used to make simple chili without beans, packed into freezer safe bags

(I usually add beans to the chili meat once I reheat later.)

Carefully labeling everything, I used a permanent marker to date and identify the items enclosed. I also bought several pounds of fresh, boneless, skinless chicken for other future meals. I divided each large family pack into 4 freezer bags with 4 chicken breasts in each.

I always feel so accomplished when I have a productive day assembling meals that can be cooked with very little effort during the busy week. These delicious peppers were gobbled up quickly with a few left over for weekday lunches.

I’m ready to relax and enjoy the rest of the weekend!

Colorful Stuffed Peppers

6-8 large bell peppers

2 lbs ground beef

1 tsp Italian seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 (28 ounce) can diced tomatoes, undrained

1 (5.6 ounce) package Knorr seasoned rice and pasta blend (chicken or beef flavor)

1 1/2 cups of water

1/2 cup sharp cheddar cheese

Preheat oven to 350 degrees. Remove and discard the tops, seeds, and membranes of the bell peppers; set aside.

In a large skillet over medium heat, cook the beef until evenly browned; drain.  Mix in Italian seasoning, onion powder, garlic powder, diced tomatoes (with juice), seasoned rice package and 1 1/2 cups of water.  Bring to a boil; cover and reduce heat to a simmer for 20-25 minutes to cook rice.  Remove lid, turn off heat and let cool slightly.  Spoon equal amounts of the mixture into each hollowed pepper.

Fill a 13X9” baking dish with about 2”of water.  Arrange peppers in a baking dish with the hollowed sides facing upward.  Tightly cover dish with aluminum foil.  Bake 35-40 minutes in the preheated oven, or until the peppers are slightly tender. Remove from oven, uncover and sprinkle each pepper with sharp cheddar cheese before serving.

Posted in Beef, Dinner, Main Dish, Uncategorized

Hearty Sloppy Joe Sandwiches

Posted on by lmc

  We’ve lived in our home for over 15 years, yet every time I make this recipe, I’m reminded of the day we moved our young family to our country home so many years ago.

If my memory serves me correctly…    My husband and I had moved a few basic items to our new home a few days prior to the “big” move that would take place on the weekend. On the morning of the “big” move, I made a large pot of sloppy joe meat in our new home kitchen before pouring it into a crockpot to be eaten later. I knew this would be a long day so I wanted to be sure to have plenty of food at the ready when our crew of movers finished up their job. After plugging in the crock pot, my husband and I headed back to our home in the city. There we were met by a fine group of young men that would take charge of the move. The company that we had hired employed a group of college students that were home for the summer and were trying to make a little money before returning to school in the fall. I have to say, these kids were awesome movers. They carefully wrapped furniture, lifted and carried an enormous load of boxes filled with everything from kitchen linens and cleaning supplies to garden tools and silverware. All of our heavy appliances were carefully loaded onto the trucks and carried across state lines to our new location.  
After a long drive, the cycle began again… The trucks were unloaded, hauling boxes, furniture and appliances into our new spacious home. The movers asked where we’d like things placed and willingly followed our directions as the sun fell from the sky and the crickets started to chirp.  

At the close of a long day of grueling work, I welcomed the group into our kitchen to share a meal. The guys scooped out oversized helping of sloppy joe and placed it on hearty brioche buns. A sprinkle of cheddar cheese completed the sandwich. Bags of chips, a crock of baked beans, and bowls of salad were wiped out in no time. Before leaving, one of the young men asked for my sloppy joe recipe as he wanted to share it with his mother. He also asked if there was any more meat left in the crock pot for one last sandwich. I quickly scooped out the remaining mixture with a spatula and slathered it onto a roll. “One more for the road”, he said, as he gulped down the sandwich in a few quick bites.

  
As the crew gathered up their belongings and headed for the trucks, my husband and I stood in the driveway and thanked them again for their hard work. The group happily patted their tummies and thanked us for the delicious meal.  

I look back on that day with fond memories…

This group of movers made the day fun, exciting and stress-free. I’ll always be grateful for their hard work, cooperation and expertise. It was truly a pleasure sharing this special day with such a fine group of young men.

  

  
Hearty Sloppy Joe Sandwiches   (adapted from the Betty Crocker Cookbook – 1988)

2 pounds ground beef

1/2 of a large onion, diced

3 stalks celery, finely chopped

1/3 cup chopped green peppers

1 cup catsup

2 1/2 tablespoons A1 steak sauce

1 tablespoon Worcestershire sauce

1/8 teaspoonred pepper sauce

6 hamburger buns, split and toasted

Cook and stir ground beef and onion in skillet until brown; drain. Stir remaining ingredients, except buns. Cover and cook over low heat for an additional 15-30 minutes; just until vegetables are tender. Fill buns with meat mixture. Top with shredded cheddar cheese, if desired.

Posted in Dinner, Food, lunch box, Soup

Creamy Tomato Basil Soup

Posted on by lmc

Another school year begins…

Our daughter is beginning her clinical year up in Evanston, IL.  Once again, we loaded up all of her belongings to move her into a cute little apartment, not far from the “Purple Line” in a beautiful part of town, just outside the Northwestern University campus.  The cool breezes off the shores of Lake Michigan have made for an unseasonably cooler summer.  

After settling her into the apartment, we walked into town to find a local place to eat lunch.  We spotted an adorable restaurant called The Farmhouse-Evanston.  The menu touted local foods, brews, and seasonal fare.  With a chill in the air, the tomato soup and grilled cheese sandwich sounded wonderful. My daughter ordered it without hesitation.  All through the meal, she raved about the creamy soup and hearty, three-cheese sandwich.  

After returning home, I was inspired to make a big pot of flavorful tomato soup for the family. What a treat.  This recipe makes enough to serve the whole clan with extras to pack into containers for weekday lunches.

…Outstanding soup!  Don’t forget to garnish with pieces of garlic toast, Parmesan cheese, and fresh basil.
Creamy Tomato and Basil Soup

3 tablespoons olive oil
4 garlic cloves, minced

1 large white onion, chopped

2 (28 oz) cans San Marzano whole, peeled tomatoes

1 1/2 cups water

3 teaspoons chicken soup base

2 1/2 tablespoons sugar

1/4 cup half and half

6 – 8 large fresh basil leaves, roughly chopped

1/4 teaspoon dried Italian seasonings

1 teaspoon kosher salt or to taste

3/4 teaspoon ground black pepper or to taste

In a medium pot, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, don’t over cook.  Add onion; stir and cook until translucent.

Add the two can of tomatoes with juice, chicken base, water, and sugar. Bring to a low simmer. Cook uncovered, for 12-15 minutes. Add the half & half, basil, Italian seasonings, salt and pepper.

Using an immersion blender,  puree soup until smooth. Serve immediately with a hearty grilled cheese sandwich or a fresh salad.