Tuesday, April 26, 2016

Taco Bake

From: "On the Wild Side" cookbook

Ingredients:
1 lb deer burger
2 packages dried taco mix (I used just one)
1/2 cup water
1 jar salsa
Shredded lettuce
Chopped tomatoes
1 chopped onion
1/2 cup sour cream
2 cups Bisquick
1 Tbsp sugar
Milk
Shredded cheese (colby, monterey jack are suggested; I used mozzarella)

Brown the venison, add 1/2 taco mix and water, simmer for about ten minutes. Place in a greased casserole dish, top with some shredded cheese.

In a bowl, mix the Bisquick, sugar, the rest of the taco seasoning and enough milk to make a medium batter. Dot on top of the meat mixture (we spread ours all over the top). Bake at 350 degrees for 30 minutes or until crust is done and lightly brown. When done, let sit for five minutes. Top with salsa, lettuce, tomatoes, onion, more cheese, and dot with sour cream. Cut and serve. 



Verdict:
Thumbs up! Hunter chose this recipe, which meant he had to help make it (so did Bri, once she found out Hunter was involved!) It was really easy for kids to help with, if you're comfortable with them being around the stove. I totally forgot to top the casserole with anything, but when I took this to my parent's house my mom had tomatoes and a peach/mango salsa that we topped it with. It was amazing! I loved how easy this was to make, and since I could eat tacos every day, I really loved it.

Thursday, January 14, 2016

Stuffed Pepper Soup

From: Stuffed Pepper Soup - Cooking Classy

Ingredients:
  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 small yellow onion chopped (1 cup)
  • 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5) can beef broth
  • 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice
  • Cheddar or mozzarella cheese, for serving (optional) 
  • In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  • Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  • While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
  • *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush). 





Verdict:
Thumbs up! This was a really delicious, easy soup to make. We added cheddar cheese and some crackers on top and it gave it a bit of a chili flavor. I will definitely be making this again! 

  

Thursday, January 7, 2016

One Pot Kielbasa Pasta

From: Sugar Apron

Ingredients:
1 Tbsp olive oil
1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes
8 oz dry pasta(small pasta)
1/2 cup milk or heavy cream
1/2 tsp salt and pepper, each
1 cup shredded Cheddar cheese
1/3 cup thinly sliced scallions, for garnish


Add olive oil to a 4-5 quart saute pan over medium high heat. Fry the smoked kielbasa and onions. Add garlic and cook until fragrant, about 30 seconds. Add chicken broth, tomatoes, heavy cream, pasta, and seasonings. Simmer for 15 minutes, or until pasta is tender.

Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly. Sprinkle with sliced scallions and serve.






Verdict:
Thumbs up! We couldn't stop eating this dish. It was incredibly delicious and filling. I will definitely make this again in the future!


 

Tuesday, October 13, 2015

Chicken and Wild Rice Soup

From: Southern Living

Ingredients:
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2 ounce) package fast-cooking long-grain and wild rice mix
1 (10 ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 (8 ounce) loaf pasteurized prepared cheese product, cubed
1 (10 ounce) can cream of chicken soup, undiluted

Saute onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes.

Add 5 cups water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.

Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately.





Verdict:
Thumbs up! This was a delicious, filling soup. For the rice, I used a package of Uncle Ben's rice that was already cooked. I just threw it in a little later than what the recipe said. I used Velveeta for the cheese product. This was a really simple soup to make and the flavor was incredible. One of our new favorites!

Saturday, June 27, 2015

Bob Evans Cheddar Baked Potato Soup

From: An old email recipe exchange

Ingredients:
1 can Campbell's cheddar cheese soup 
1 can chicken broth
1 lb grated cheddar cheese
4 cups milk plus 1 soup can
2 Tbsp butter
2 Tbsp corn starch
1/2 tsp of: salt, pepper, onion powder, garlic salt
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk and stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. Top with chives and bacon bits.



Verdict:
Thumbs up! I love a good potato soup recipe, and you can't go wrong with this amount of cheese, right?? I would definitely make this soup again. It's easy and fairly fast, once you've boiled the potatoes. And very delicious!

Friday, June 19, 2015

Chicken Soup with Rice and Barley

From: Automatically Light! cookbook

Ingredients:
4 chicken breasts
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup white rice
1/4 cup medium barley
1 tsp dried thyme

Place chicken breasts in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender. Skim all fat from broth. Cut chicken into small pieces.

Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook at high for about 1 hour and 15 minutes or until rice and barley are very tender. Add chicken during the last 15 minutes.



Verdict:
Thumbs up! What a classic comfort food recipe. I didn't use the slow cooker. I used the stove instead. I put all ingredients through pepper in a soup pot and brought to a boil. I simmered for about an hour and a half. I removed the chicken and veggies but I did not blend them, because I thought that sounded kind of gross. I added rice and barley to the broth/water and cooked for about 45 minutes. I then added the chicken and vegetables back in and cooked another 10-15 minutes to make sure it was all warm. Voila!

Minestrone

From: Automatically Light cookbook

Ingredients:
1 lb lean, top round of beef, cut into cubes
1 1/2 cups onion, chopped
1 garlic clove, minced
1 can diced tomatoes
2 cups beef broth
2 cups vegetable broth or juice
1/2 cup red wine
1 1/2 cups water
1 bay leaf
1/2 tsp dried rosemary leaves
1 tsp dried thyme leaves
1/2 tsp ground celery seed
1 tsp salt
1/4 tsp pepper
1 cup elbow macaroni
2 cups frozen mixed vegetables
1 can white kidney beans, drained and rinsed

Combine beef through pepper in the slow cooker. Cover and cook on low for 7-8 hours or until meat is tender. Turn heat to high, add macaroni and vegetables, and cook for 30-40 minutes or until macaroni is just tender. Add beans and cook on high for an additional 5 minutes or until beans are warmed. Remove bay leaf. Correct seasoning, if desired.


Verdict:
Thumbs up! I love minestrone soup and this was a great recipe. I would definitely make this again in the future.