Feb 132021
 

Chicken Stuffing Bake

1 (6 ounce) package chicken flavor stuffing mix
4 boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup
1⁄3 cup sour cream
1⁄8 cup milk
1⁄8 teaspoon poultry seasoning
1⁄8 teaspoon paprika
1⁄8 teaspoon garlic powder
salt & pepper
1 2⁄3 cups water
2 tablespoons butter

Mix contents of stuffing mix pouch and the 1-2/3 cups water, set aside
Place washed & dried chicken in a 13 x 9 inch baking dish
Sprinkle chicken w/ poultry seasoning, paprika, garlic powder, salt & pepper
Mix soup, sour cream and milk
Pour mixture evenly over chicken
Spoon stuffing mixture over the top, evenly
Dot the top with little pieces of butter
Bake at 375 degrees for 45 min., until chicken is 165°

Thoughts
This was very good. It didn’t cost a lot and was quick and easy to make. The chicken (I used boneless skinless thighs) was so tender and the stuffing was crispy. The only thing I did different besides the chicken was that I used Campbell’s Healthy Request Cream of Chicken in place of the regular Cream of Chicken.

 

 Posted by at 11:43 AM
Feb 052021
 

Skyline Chili Recipe

2 lbs ground beef
2 cups chopped onions
4 cups beef stock
2 (8 ounce) cans tomato sauce
2 -3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1⁄2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cloves
1 bay leaves or 1/8 teaspoon bay leaf powder

Toppings
chopped onion (optional)
finely shredded cheddar cheese (certainly NOT optional)
kidney bean (optional)

Brown ground beef and onion
Drain
Add beef stock to beef mixture and simmer 10 minutes
Add remaining 13 ingredients, simmer uncovered 1 hour
Remove bay leaf, skim off extra fat
Serve over hot spaghetti, or hot dogs in buns for chili dogs
Top with plenty of cheese and other optional toppings

Thoughts
Sorry the picture is a mess, it was late and I was tired and didn’t want to stand in the kitchen until I got the lighting etc. just right.

My son and I went to Skyline Chili a few years ago and he loved it, me not so much. The other day he asked me to find a recipe and make it so I did. I didn’t think I’d like it but to my surprise I loved it. He said it tasted like what the restaurant had but I thought it was a lot better. I’m thinking it was all the shredded cheese I put in mine, they don’t give you very much.

You can add beans to the chili (my personal recipe has beans in it) but they don’t add beans at the restaurant so I didn’t. You can also serve it over spaghetti or hotdogs.

This is a quick and easy recipe and since we both liked it I plan on making it again sometime.

 Posted by at 9:31 PM
Oct 172020
 

Chili Hash

1 pound medium potatoes, cubed
1/2 cup water
1 pound ground beef
1 medium onion, chopped
1 can (15-1/2 ounces) chili starter
1 cup frozen peas
2 tablespoons minced fresh parsley
1/4 teaspoon salt
Sour cream, optional

Place potatoes and water in a microwave-safe dish
Cover and microwave on high for 7 minutes or until tender
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain
Drain potatoes and add to the skillet
Stir in the chili starter, peas, parsley and salt.
Bring to a boil
Reduce heat; simmer, uncovered, for 5 minutes
Serve with sour cream if desired

Thoughts
I adapted this by adding a can of stewed tomatoes (I LOVE tomatoes), I used frozen cubed potatoes and frozen diced onions.

This was so good! The only thing I’ll do different next time is add a little chili powder.

This recipe is quick and easy, not expensive at all, and it tastes very good. I will definitely be adding it to my list of favorites.

Weekend Cooking

 Posted by at 5:59 AM
Sep 182020
 

Crispy Baked Chicken Thighs

3 Pounds Chicken thighs, About 6-8
2 Tablespoons Olive Oil
2 Teaspoons Salt
2 Teaspoons Garlic Powder
2 Teaspoon Onion Powder
2 Teaspoons Italian Seasoning
1 Teaspoon Black Pepper
1 Teaspoon Paprika

Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside

Remove the chicken thighs from their packaging and pat them dry with paper towels

Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat

In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika

Sprinkle the spices over the chicken evenly

Bake chicken in preheated oven for 35-45 minutes

Adaptions
I only had 1 1/2 pounds chicken thighs so I cut all the spices in half and baked them in my Instant Omni Plus Air Fryer Toaster Oven using this air fryer calculator and did them at 370 for 28 min.

Thoughts
These chicken thighs were so moist and tender and the seasoning was very good. I also made Vigo Yellow Rice and fried green beans. The thigh recipe was so quick to put together. This was a very good meal, I’ll be making it again!

Weekend Cooking

 Posted by at 6:32 PM
Sep 112020
 

Excuse the messy bowl, it was round two

8 Can Slow Cooker Soup

1 lb ground beef
1 can ro-tel tomatoes and green chilies
1 can whole kernel corn
1 can veg-all brand vegetables
1 can chili without beans
1 can chili with beans
1 can diced tomato
1 can campbell tomato soup
1 can campbell vegetable soup

Brown and drain ground beef
Add to large slow cooker

Add:
Ro-Tel tomatoes
corn
Veg-All
both chili’s
diced tomatoes
both soups

Stir

Turn Slow Cooker to low; may simmer all day if desired

Notes: I didn’t have any hamburger so I used Uncle John’s Pride Mild Country Sausage

Thoughts
I love soup and vegetables so I knew I’d love this. My son doesn’t like soup or vegetables but he said he’d try it. And he shocked me when he went back to get more! That’s why the bowl is so messy. He said it was really good.

This is so cheap, easy and quick to put together that I’ll definitely be making it again, especially since Anthony liked it so much.

Weekend Cooking

Souper Sundays

 Posted by at 7:57 PM
Sep 042020
 

 

The Hillbillies Meatloaf

3 lb. hamburger
3 eggs
13oz, bag Ruffles Cheddar and Sour Cream Potato Chips
2 bunches green onion
3/4 c. milk
1 cup shredded cheddar cheese
Ketchup (as much as you want)
2 spoons brown sugar

Put some butter in pan and saute onions
Crush chips & put in big bowl
Add milk
Add some salt & pepper
Add eggs
Add cheese
Add onions
Add hamburger
Mix well
Put in glass pan
Make loaf w/gaps on side for grease
Bake at 350 for 45 min.

While it’s in the oven:
Put ketchup in a bowl
Add brown sugar
Mix

When the meatloaf is done:
Spread ketchup/brown sugar mix on top of meatloaf
Put back in oven for 15-20 min.

Thoughts
When I first saw this recipe I thought “Ruffles Cheddar and Sour Cream Potato Chips in meatloaf? Yuck!” I don’t like cheddar or sour cream chips and thought that it would taste terrible but I thought I’d give it a try.

Adaptions: I used more brown sugar

The recipe was easy to make and not very time consuming. I was going to cut the recipe in half since there are only two of us but decided to not to and just freeze the leftovers, which will make two more meals.

I was very surprised that the meatloaf was so good! It’s one of the best I’ve ever had and I’m glad I didn’t cut the recipe in half. Now all I have to do is take a bag out of the freezer to thaw and then reheat it.  Will be making it again!

I love when I’m not sure about a recipe and it ends up being a favorite!

Weekend Cooking

 Posted by at 10:12 PM
Aug 292020
 

Chicken Burrito Skillet

1 pound boneless skinless chicken
breasts, cut into bite-size pieces
1/2 cup chopped yellow onion
2 tablespoons taco seasoning mix
1 -15 oz  whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original
Diced Tomatoes & Green Chilies
1 cup water
1-1/4 cups instant brown rice, uncooked
1 cup shredded Cheddar and Monterey Jack cheese blend
Chopped cilantro, optional: do not like cilantro so didn’t use

Heat oil in large skillet over medium-high heat
Add chicken and cook 3 minutes, stirring occasionally
Add onion and taco seasoning; cook 2 minutes more
Stir in black beans
Add tomatoes/green chilies & water; bring to a boil
Stir in rice, cover, reduce heat, simmer 7 to 10 minutes or until rice is tender
Stir in 1/2 cup cheese
Sprinkle top with remaining cheese and cilantro, if desired

Thoughts
This was really good. We don’t like cilantro so I didn’t add it. It was quick and easy to make and I only used one skillet, a spoon, a measuring cup and a measuring spoon. I bought chopped onions in the vegetable section (I recently started doing this because it saves time and I have chopped onions in my fridge for whenever I need them)

I will definitely make this again.

Weekend Cooking

 Posted by at 5:00 AM
Jul 032020
 

 

Pork tenderloin (1.25lbs – 1.75lbs)
2 tbs brown sugar
1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil
400° for 20 minutes

Run water over the tenderloin and pat dry with paper towels
Mix all the spices together and rub on the meat
Put the rotisserie spit through the middle of the tenderloin
Secure the rotisserie forks at both ends of the meat

Thoughts
You can rub your favorite bbq sauce on the tenderloin and then rub the spice mix on but I wanted to try the recipe with just the spices. I didn’t have any cayenne powder, so I used cayenne pepper.

My tenderloin was about 2 lbs. so I did it at 400° for about 40 minutes, checking every 5 min. or so after the first 30 min. until the temperature reached 165° and the skin got crispy.

The roast was very tender and we thought it tasted really good, but next time I’m going to marinated it overnight and see how it turns out.

In the photo it looks like the meat is burnt on the bottom, but that’s just where the juices/seasoning dropped on the foil in the bottom. Both of us liked this so I’ll be making it again.

Weekend Cooking

 Posted by at 3:39 PM
Apr 042020
 

Instant Pot Freezer Fix Chili

1 lb frozen 93% lean ground turkey
1 1/2 cups frozen corn divided
1 can no salt added black beans rinsed and drained, divided, 15 oz
1 can no-salt-added diced tomatoes 14.5 oz
1 cup Water
2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp salt

Place the frozen ground turkey in the Instant Pot and top with the remaining ingredients, reserving 1/3 cup of the corn and 1/3 cup of the black beans for garnish

Seal the lid, close the valve, and set the Manual/Pressure Cook button to 25 minutes

Use a quick pressure release. When the valve drops, carefully remove the lid and stir, breaking up the turkey

Before serving, garnish each portion with the reserved corn (thawed) and black beans

Did I Make Changes?
I didn’t have any Black beans so I used Kidney beans

Like It?
Nope

Why?
It tasted VERY different than any chili we’ve ever had before. I love all the spices in the recipe but the flavor was way too strong for us. If I ever try it again I’ll use less of each spice and maybe add a bit of sugar, since I always add it to my personal chili recipe.

You may love this recipe so if it sounds good to you give it a try, and please let me know what you thought.

Weekend Cooking

Souper Sundays

 Posted by at 1:00 AM
Jan 312020
 

Recipe for a Perfect Wife audiobook cover art

Recipe For A Perfect Housewife by Karma Brown

Narrated by: Jorjeana Marie, Mozhan Marnò
Length: 9 hrs and 51 mins
Unabridged Audiobook
Release date: 12-31-19
Language: English
Publisher: Penguin Audio

When Alice Hale leaves a career in publicity to become a writer and follows her husband to the New York suburbs, she is unaccustomed to filling her days alone in a big, empty house. But when she finds a vintage cookbook buried in a box in the old home’s basement, she becomes captivated by the cookbook’s previous owner – 1950’s housewife Nellie Murdoch. As Alice cooks her way through the past, she realizes that within the cookbook’s pages, Nellie left clues about her life – including a mysterious series of unsent letters penned to her mother.

Soon, Alice learns that while baked Alaska and meatloaf five ways may seem harmless, Nellie’s secrets may have been anything but. When Alice uncovers a more sinister – even dangerous – side to Nellie’s marriage, and has become increasingly dissatisfied with the mounting pressures in her own relationship, she begins to take control of her life and protect herself with a few secrets of her own.

Thoughts
WOW… but first let me say I LOVED this book!
I loved that it took place in the 1950’s and again in the 2000’s.
I loved that the two stories took place in the same house.
I loved that Nellie’s story influenced what happened in Alice’s story.
I loved all the 1950’s recipes.
I loved that the recipe book was Nellie’s mother, then Nellie’s, and then Alice’s.
I loved the ending!

This book was a bit scary/freaky, it was part love story & part out of love story, a few of the characters were manipulative, but they were all a great addition to the story. The pace was steady and it kept me interested. I didn’t want to stop listening so I could find out what was going to happen next.

I’ve read some reviews where people didn’t like one of the story lines, but I thought both were very good. The author did a great job of linking them together, and the narrators did a great job!

This was my first book by this author but I plan on reading more from her.

Some of the recipes in the book had “special” ingredients like rose petals etc., but I decided to make the  Tuna Casserole. My mom made this when I was growing up and I made it when my kids were growing up, but we used noodles too. We never used potato chips.

Chapter 24
Nellie

July 30, 1956

Tuna Casserole
2 cans cream of mushroom soup
1 cup milk
2- 7 oz. cans tuna, drained
3 hard cooked eggs, sliced
2 cups cooked peas
2 tsp. salt
1 tsp. pepper
1 cup crushed potato chips

In a casserole dish blend mushroom soup and milk
Stir in tuna, sliced eggs, cooked peas, salt, & pepper
Bake at 350 for 25 minutes
Top with potato chips and bake 5 minutes longer

Foodies Read

Audiobook 

Weekend Cooking

 Posted by at 6:34 AM