Old Fashioned Goulash

“Never assume that you can make it alone. You need the help of the Lord. Never hesitate to get on your knees in some private place and speak with Him.” –Gordon B. Hinckley

Old Fashioned Goulash

Ingredients:

  • 2 lbs ground beef or turkey
  • 3 tsp minced garlic
  • 1 large yellow onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup olive oil
  • 2 (15 ­ounce) cans tomato sauce
  • 2 (15 ­ounce) cans diced tomatoes
  • 1 T Italian seasoning
  • 1 T Adobo seasoning
  • 3 bay leaves
  • 1 T seasoned salt
  • 1/2 T black pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded Cheddar cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium ­high heat until HALF cooked, remove from heat. 2. Add garlic, onions, olive oil & saute until meat is fully cooked. 3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and Adobo seasoning. Mix well. 4. Lower heat and cover ­ allow to cook for about 20 minutes, stirring occasionally. 5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined 6. Cover once again and allow to simmer for about 30 minutes 7. Once cooked, remove the bay leaves 8. Add only the cheddar cheese and mix until combined 9. Add mozzarella cheese just before serving.

Advertisements

One-Pot Pasta Primavera

snip

“Every one of us is more beloved than we can possibly understand or imagine. Let us therefore be kinder to one another and kinder to ourselves.” –Robert D. Hales

This delicious recipe is from ohmyveggies.com : http://ohmyveggies.com/one-pot-pasta-primavera/

Ingredients

  • 4 cups low-sodium vegetable broth
  • 8 ounces linguine, uncooked
  • 1 small onion, halved and sliced thin
  • 1 pound broccoli crowns, cut into large florets (about 2 cups)
  • 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces
  • 4 ounces sliced white button mushrooms (about 1 cup)
  • 4 large cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3/4 cup frozen peas
  • 1 small handful fresh parsley, chopped (about 1/2 cup chopped)
  • 1/4 cup heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons freshly grated lemon zest
  • Additional salt and pepper to taste
  • Additional Parmesan cheese for serving, if desired

Instructions

  1. Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
  2. As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
  3. Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
  4. Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.

One Pot Jambalaya

One Pot Jambalaya

Ingredients

  • 2 Tbsp oil
  • 1 1/2 lb. chicken, diced
  • 1 red bell pepper, diced
  • 1 white or yellow onion, diced
  • 1 Lb. smoked sausage, sliced
  • 4 1/2 c. chicken broth
  • 1 1/2 c. tomato sauce
  • 1 can Rotel (diced tomatoes with green chiles)
  • 1 Tbsp. cajun seasoning (Tony Chachere’s)
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • 1 Tbsp. onion powder
  • salt and pepper, to taste
  • 1 Lb. liguine noodles
  • 1 Lb. shrimp (uncooked, peeled, de-veined)

Instructions

  • In a large stockpot or large, deep-walled skillet heat oil over medium heat. Add chicken and cook until white (it doesn’t need to be cooked through). Add remaining ingredients (minus shrimp and cilantro).
  • Bring to a boil, stirring often. Once boiling, reduce heat and simmer* for about 20-25 minutes or until noodles become soft, stirring often. Add more chicken broth if necessary.
  • *If adding shrimp, add about 15 minutes into the simmering process.
  • Garnish with cilantro before serving.

Grandma’s Round Steak

 “The greater part of our happiness or misery depends upon our dispositions, and not upon our circumstances.” –Martha Washington.

 

This is one of Grandpa Milne’s favorite meals.   It’s simple, unlike a lot of recipes of today, and yet it is very good and satisfying.  Grandma used to buy round steak and pound and pound and pound it, and then she’d cut it up into smaller pieces.  Now she uses cube steaks—which are the same thing–round steak that has already been tenderized and cut into smaller pieces, and sold in your grocery store.  Much easier than having to pound and pound and pound that meat.

Ingredients:

  • 2 cube steaks
  • About 1/2 to a cup of all purpose flour
  • Salt and pepper
  • Olive oil

Directions:

Season cube steaks with salt and pepper.  Put flour on a plate and push each steak into the flour and then turn it over so steak is covered on both sides with flour.  Heat olive oil in a large skillet until hot and brown the meat.  Turn heat down to low and add a little bit of water to just cover the bottom of your pan. Put a lid over it and simmer for about 15 minutes, frequently checking to add a little more water as needed so that the pan bottom is always covered with a thin layer of water.

If you want to add any seasoning to the water, like a bouillon cube or au jus seasoning to make a little gravy, go ahead and add it.

I’ve always seen Grandma serve the cube steaks with boiled potatoes that she has cut into bite sized pieces and heated up in a skillet with some oil.

Chinese Orange Beef

10202

“There are few things in life that bring as much joy as the joy that comes from assisting another improve his or her life.” –Richard G. Scott

From LDS Living magazine, courtesy of ourbestbites.com.  Serves 4.

Ingredients
Grated orange zest (just use the whole orange)
1/2 cup fresh orange juice
1/4 cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons Asian chili sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
vegetable oil for pan
1-1/2 pounds flank steak, trimmed and sliced thin across grain and lightly sprinkled with salt and pepper (to clarify: that’s one steak that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for serving

Instructions
Whisk orange zest and orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.

Heat a large nonstick skillet over medium high heat.  Drizzle pan with oil and tilt to coat.  Add half of beef, breaking up any clumps and let cook without stirring for one minute.  Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover.  Repeat with remaining beef and transfer to bowl.

Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 2-3 minutes.  Return cooked beef, with any accumulated juices, to skillet and toss to combine.  Serve over rice and garnish with green onions.

 

Fresh Shrimp Tacos

Thank you to my friend Julie, who shared the recipe with me.   Original site, click here.

“I had a dream about you. You looked so beautiful that I felt compelled to say something. So I said, “The fish taco wasn’t nearly as stinky as I imagined it’d be.” You looked at me with your gorgeous eyes and said, “Life isn’t all roses to the noseless, and those with eyes need to listen closely.” I nodded my head in agreement, even though I didn’t have a clue what you meant. But that’s what love does, right? It makes men clueless.” –Jarod Kintz.
Ingredients
  • 1 lb. – Medium (41-60 count) Shrimp, peeled and deveined
  • 2 TB – Cilantro, finely chopped
  • 1 tsp – Chile powder (preferably Ancho)
  • Zest from one Lime
  • 8 – Fresh corn tortillas
Some Suggested Toppings
 Instructions
On the Grill
  1. It’s easiest to use a grill pan with this method. If you don’t have one, soak 8-10 bamboo skewers in water for 30 minutes.
  2. Toss shrimp in chile powder, cilantro and lime zest. Skewer 5-6 shrimp per bamboo stick, if using.
  3. Preheat grill to high. (If using a grill pan, preheat it too.)
  4. Cook shrimp until pink — about 2-3 minutes in grill pan or 4-5 minutes skewered.
  5. Serve immediately on warmed (lightly grilled) corn tortillas.
The Poaching Method
  1. In a small stockpot or Dutch oven, season about 3 quarts of water with quartered lemon, lime or orange; a quartered onion and a TB of black peppercorns (or you can forgo the added ingredients and just use 3 TB salt).
  2. Bring to a rolling boil.
  3. Add shrimp; turn off heat and cover tightly for 5 minutes.
  4. Drain; Rinse with cold water (to stop the cooking process).
  5. Toss shrimp in chile powder, cilantro and lime zest.
  6. Serve immediately on warm (lightly grilled or griddled) corn tortillas.
Avocado Crema
  • 1 – Small to medium avocado
  • 1 cup – Crema Mexicana -or- substitute ⅔ cup heavy cream w/ ⅓ cup sour cream and 1 tsp salt
  • 2 tsp – Lime juice
  • 1 tsp – Salt
  • 1 TB – Cilantro (optional)
Instructions:
  1. In a blender or food processor, combine all ingredients until smooth. Cover and refrigerate.

Pasta Pie

snip.jpg

“Some failure in life is inevitable. It is impossible to live without failing at something, unless you live so cautiously that you might as well not have lived at all — in which case, you fail by default.” — J. K. Rowling

This is a different twist on spaghetti and it’s so quick and easy to make.   I found this recipe in an old church magazine.  Click here for link.

Pasta Pie

Ingredients

  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 6 ounces spaghetti, cooked and drained
  • 1 cup cottage cheese
  • 1 pound ground beef, cooked
  • 1 jar (26 ounces) spaghetti sauce
  • 1 4-inch square piece of tinfoil
  • 1/2 cup shredded mozzarella cheese
  1. Stir butter, Parmesan cheese, and eggs into hot spaghetti. Lightly coat a 10-inch (25-cm) pie plate with nonstick spray or butter, and press the noodle mixture into the pan to form a crust. Spread the cottage cheese evenly over the top.
  2. Mix the cooked ground beef and spaghetti sauce, and pour over the cottage cheese.

  3. Bake uncovered for 20 minutes at 350°F.

  4. Trace a heart shape onto the tinfoil and cut it out. Remove the pasta pie from the oven and place the heart-shaped piece of tinfoil in the middle. Sprinkle the mozzarella cheese around the edge of the tinfoil and bake for 5 more minutes. Let the pasta pie cool slightly before removing the tinfoil. Cut into pie-shaped wedges and serve.

Buffalo Chicken and Potato Casserole

You’re never too old, too wacky, too wild, to pick up a book and read to a child.  –Dr. Seuss

Original recipe source, click here / SERVES 4-5

INGREDIENTS

  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 8 -10 medium potatoes, cut into 1/2-inch cubes (can leave skin on)
  • 1cup olive oil
  • 1teaspoons salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons hot sauce
  • Topping
  • 2 cups fiesta Mexican blend cheese (or Monterey Jack and Cheddar)
  • 1 cup crumbled cooked bacon
  • 1 cup diced green onion

DIRECTIONS

  1. Preheat oven to 500F (This is NOT a typo)
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
  3. Add the potatoes and stir to coat.
  4. Add the potatoes to a greased baking dish.
  5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  6. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  7. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  8. Once the potatoes are fully cooked add the marinated chicken.
  9. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
  10. In a large bowl mix all the topping ingredients together.
  11. Top the raw chicken with the topping.
  12. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  13. Serve with extra hot sauce and/or ranch dressing.

 

 

Creamy Noodles and Malibu Chicken

10782

“Kindred spirits alone do not change with the changing years.” –L. M. Montgomery, Anne of the Island

Recipe source, click here

Creamy Noodles

• 8 ounces Neufchatel cream cheese (room temp)
• ¼–½ cup fresh basil leaves, finely chopped
• 1/8–¼ cup fresh parsley leaves, chopped
• ½ cup grated Parmesan cheese
• ¼ cup butter or margarine (room temp)
• 1 medium clove garlic, crushed
• ¼ cup olive oil
• ½ teaspoon pepper
• 1 teaspoon salt
• cup boiling water
• 16 ounces vermicelli or thin spaghetti, cooked and drained

Make ahead: Using a mixer, beat together first 7 ingredients. Place this mixture in a freezer-safe container and freeze for future use.

Day of: Thaw cream cheese mixture and add in final 3 ingredients. Toss with hot noodles. Serve immediately or noodles will clump.

Serves 6-8.

Malibu Chicken

• Boneless, skinless chicken breasts
• Sliced deli ham
• Sliced Swiss cheese

Make ahead: Cut each chicken breast horizontally into two flat pieces and cook as desired. (I like to sauté my chicken in garlic and olive oil and season with salt and pepper.) Cool and freeze in Ziploc freezer bags. Use within two weeks.

Day of: Allow chicken to defrost in fridge overnight. Place the chicken in a single layer close together on a foil-lined cookie sheet. Top each piece with a slice of deli ham, then Swiss cheese. Bake at 350 F just until chicken is heated through and cheese is melted, or heat on the stove top using a frying pan with a lid. Serve with honey mustard.

½ chicken breast (about 5 ounces) per person.

Onion Bread

• 1½ sticks (3/4 cup) margarine or butter, melted
• One envelope onion soup mix
• 2 loaves French or Italian bread, sliced ¾-inch thick

Make ahead: Mix together melted butter and dry onion soup mix. Spread onion butter generously on each slice. Wrap each loaf in foil, then plastic, and freeze. Can be refrozen if necessary upon arrival at reunion to maintain freshness.

Day of: Allow bread to thaw at room temperature. After removing plastic, heat in 350 F oven for 20-30 minutes until heated through.

Variation: For a small group, try laying out buttered side up on a cookie sheet and broil (about 1 minute) until edges are crisp brown. Serve immediately.

Serves 16.

Caesar Salad

This salad goes fast at every gathering because it has simple ingredients to suit those picky eaters and the dressing is tossed throughout it, making for fast dish up lines. If you want something more unique, try the Greek salad instead. It’s perfect for a summertime meal.

• Romaine lettuce
• Caesar salad dressing
• Caesar croutons
• Shredded parmesan cheese

Make ahead: Rinse the romaine lettuce and allow it to dry spread out on dishtowels. Tear or slice lettuce with plastic knife into bite-size pieces. Put into Ziploc bags (make sure lettuce is completely dry first or it will go bad quickly). Bring along your favorite Caesar dressing (ours is Girard’s), Caesar croutons, and shredded parmesan.

Day of: Just before serving, toss lettuce and dressing in large serving bowl. Sprinkle croutons and parmesan on top.

One large Romaine will need about ½ cup dressing and serves 12+.

Mitt and Ann Romney’s Sweet Pork Burritos

Capture
Sweet Pork Burritos
Ingredients:
  • 5 pounds pork tenderloin (or other pork roast)
  • 2 12-ounce cans Dr. Pepper (do not use diet or generic) or Cherry Coke
  • 1 cup brown sugar
  • 1 cup white sugar (I don’t use the white sugar)
  • 1 7-ounce can chipotle chilies in adobo sauce (use only sauce, not the chilies!)
  • 6 ounces medium-hot red taco sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • For serving:
  • Black beans
  • Sour cream
  • Shredded cheese
  • For Craig’s Guacamole:
  • 1/2 cup chopped fresh cilantro
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 1/2 Vidalia onion, chopped and rinsed with hot water
  • 2 teaspoons salt
  • 4 to 6 ripe avocados
  • Juice of one lime
  • 2 tablespoons diced red bell pepper
  • Chopped romaine lettuce
  • For Josh’s Salsa Fresca:
  • 1 medium sweet Vidalia (yellow) onion, diced
  • 4 vine-ripe tomatoes, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1 or 2 jalapeño peppers, seeded and diced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 limes
  • For Rosemary Sweet Potatoes:
  • 3 sweet potatoes, peeled
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • For Cilantro Lime Rice:
  • 1 cup uncooked long-grain rice
  • 2 cups water
  • 1 teaspoon lime zest
  • Juice of one lime
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon salt

For Pork: Place the pork roast in a large slow-cooker pot. Combine all of the other ingredients in a blender and mix. (Use only the adobo sauce, not the chilies. I put the entire can of chilies in a small strainer and pour the Dr. Pepper over it to get as much of the sauce as possible) Pour the blended sauce over the pork and cook on low heat for 8 hours or on high heat for 5 hours. Remove the pork from the sauce and pull the pork apart. Return pulled pork to the sauce in the slow cooker and heat through.

To serve: Spoon pork into burrito-sized flour tortillas or over salad greens. Top with any of the following ingredients, as desired.

For Cilantro Lime Rice: Bring rice and water to boil in a medium saucepan. Cover and reduce heat to low. Cook 20 minutes. Remove from heat and add zest, lime juice, cilantro and salt. Stir to combine.

For Guacamole: Combine all ingredients except red bell pepper and mash together with a fork. Leave some avocado chunks for texture. Sprinkle with diced red pepper for a splash of color. Leave 1 or 2 avocado pits in the bowl to prevent browning if not eating immediately.

For Salsa Fresca: Combine onion, tomatoes, bell peppers and jalapeños in a bowl. Finely chop the cilantro; add to salsa with salt to taste and mix. Squeeze the juice of both limes over the mixture and let salsa sit in the refrigerator at least one hour. Stir before serving.