Beef Stroganoff

This is a creamy delicious version of stroganoff that it loaded with flavor!  It's my own version of a combination of recipes.  You can easily make this vegatarian by adding freshly cooked  mushrooms (like baby portabellas would be fantastic) instead of the meat.

Ingredients
1 lb cooked beef (steak, roast, ground, your choice)
Season meat with seasoned pepper and garlic salt.
I actually don't use the whole pound, but if I did I would double the rest of the ingredients:

1 onion
2 Tbsp butter
1-2 Tbsp olive oil
2 tsp minced garlic
1 cup water
1 tsp veggie stock (concentrate) I love the "better than bullion" kind
1 can cream of mushroom soup (healthy request version because it doesn't have added MSG)
1 tsp or less Worcestershire sauce (optional)
1 small can mushrooms, or cook fresh mushrooms with onions halfway through the sauteing process
salt to taste
pepper to taste (I like a lot!)
dash garlic salt
1 tsp parsley flakes (or better yet throw in some fresh chopped parsley)
1-1 1/2 cup sour cream (depending on how creamy you want it)

Cook meat and set aside. Saute onions in butter and oil on low heat (add mushrooms after about 5 minutes if using fresh ones).  Add minced garlic once the onions are cooked and saute 1 minute longer.  Then add water and veggie stock, cream of mushroom soup, worchestershire sauce, canned mushrooms, and spices.  Cook for about 5-10 minutes until desired consistency.  Last add sour cream and mix well, then add meat.  Serve over pasta.

* Top with fresh dill and parsley if desired!  Yum!!

Creamy Chicken Enchiladas

2 small cans cream of chicken soup

1/2 -1 cup sour cream (depending on how creamy you like it)
cooked chicken (amount to preference, chopped or shredded)

1 onion (chopped and sauteed)

1/2 can corn

1 small can red enchilada sauce
1 small can green chiles (optional)

salt and pepper to taste

shredded cheddar cheese

flour tortillas

In a bowl mix the cream of chicken soup, sour cream, chicken, sauteed onion, green chiles, corn, salt and pepper, and about 1/3 of the can enchilada sauce.  Fill tortillas with the mixture and roll them up.  Place a small amount of either enchilada sauce or some extra cream of chicken soup (mixed with a little milk) in the bottom of the pan before putting the enchiladas in.  Place enchiladas in 9x13 in pan snugly next to each other.  Top with remaining enchilada sauce (sometimes I mix sour cream in with the sauce) or top with more cream of chicken soup (slightly diluted with milk).  Bake in oven at 350 for 20 minutes, then sprinkle shredded cheddar on top and bake for another 10 minutes.

Ukrainian Borscht

This soup is amazing!  If you like beets, you will adore this soup!  It is so healthy and so delicious!  Lot's of work, but well worth it!!!  My mother got this recipe from a Ukrainian friend of hers when I was in high school.  It has been one of our favorites ever since.

Note:  The recipe says to cook a whole chicken and use the meat and broth from that.  But I prefer to just cook some chicken breasts, or even use a rotiseree chicken and then add chicken stock or water mixed with 'better than bullion'.  There isn't a measurement for water/chicken broth in the recipe, so the best way is to make sure all the veggies and meat are fully covered with the liquid and it turns out great.  (Some of the water will dissolve while boiling so be generous with the amount you put in).  Put in the beet juice before adding water so you don't have too much liquid.

Also you'll need to use a very large pot, unless you want to do half the recipe.

1 chicken whole

4 cans of beets - juice only!  (make sure you don't use pickled beets, I made that mistake once without realizing it and it ruined the whole pot of soup!)

3 bunches fresh beets (aprrox. 12 small to medium size)

  *sometimes we put in half fresh and half canned beets, they are both good in it, but at least do some fresh ones for sure*

1 pkg baby carrots

6 med. potatoes

1 large onion

2 c celery

1/2 cabbage

2 large bell peppers (red or green are best)

1 pkg fresh dill

1/2 c fresh parsley

2 dashes garlic powder

1 tsp chili powder

1/2 tsp black pepper

salt to taste

1 small can tomato sauce

1 small can tomato paste

sour cream to put on top (optional)

Cook chicken in boiling water.  Strain the broth and save it.  Remove from bones and cut up meat.  Put in fridge while preparing soup.  Chop up all vegetables (remove skin from both potatoes and beets) and put into the broth.  Add beet juice from the 4 cans to the broth.  Chop up fresh seasonings and add to the soup.  Add tomato sauce and paste.  Then add the salt, pepper, and garlic powder.  Boil vegetables in the broth for about 20-30 min. until slightly tender. Turn off the heat.  Once the vegetables are fully cooked then add the chicken (otherwise the meat will be tough). If the tomato flavor is dominant you need more beet juice, the sweet beet flavor is what you want.  Serve with a dollop of sour cream on top of the soup.  

All ingredients are approximate, you may want to vary amounts according to your preference.

Broccoli Cheese Soup

      This soup is AMAZING!  That is, if you like broccoli cheese.  I just love this recipe.  And I love that it uses real cheese instead of processed cheese like lots of recipes for this kind of soup calls for.  It's very easy to make, and even my kids will eat it!   note: it says to puree it, but it's good both un-pureed and pureed, your preference.  I found this recipe on this website... http://diethood.com/2011/04/18/broccoli-cheese-soup/

·                                  tablespoon butter

·                                 1 onion, chopped

·                                 1/4 cup butter

·                                 1/4 cup flour

·                                 2 cups whole milk

·                                 2 cups chicken broth

·                                 1/2 pound fresh broccoli, cut into florets

·                                 1 cup carrots, (about 3 large carrots) chopped

·                                 salt and pepper, to taste

·                                 1/4 teaspoon nutmeg

·                                 8 ounces grated cheddar cheese

Directions:

·                                 In a small pan, saute the onion in butter. Set aside.

·                                 Next you need to prepare the roux; cook butter and flour using a whisk over medium heat for 3 minutes. Stir constantly.

·                                 Slowly add in the milk and continue to whisk.

·                                 Add the chicken stock whisking all the time. Simmer for 20 minutes.

·                                 Add the broccoli, carrots and sautéed onions.

·                                 Cook over low heat until the veggies are tender, about 20 minutes.

·                                 Add salt and pepper.

·                                 Pour in batches into blender, or a food processor, and puree.

·                                 Return to pot over low heat and add the grated cheese; stir until well blended.

·                                 Stir in the nutmeg and serve

Amazing Enchiladas (corn tortilla)

I created this recipe based on some delicious chicken my husband cooked in the crock pot.  He was specifically trying to combine the flavors of cilantro and lime, and it turned out great.  So I used his idea and made something similar.  He loves these enchiladas!

Ingredients

(note: all ingredients are approximate, add more or less according to you preference)

corn tortillas

1 c chicken (cooked, shredded or cubed)

1/3 c sour cream

1/3 c shredded cheddar cheese

more cheese to put on top (save until the end)

1/2 can black beans (optional)

10 oz. red enchilada sauce

1-2 tsp lime juice

1/4 bunch of fresh cilantro (chopped)

dash of red pepper (or chile powder)

couple dashes of garlic salt

(can also add olives, onions, tomatoes, etc.)

Mix chicken, sour cream, cheese, just under half the enchilada sauce, black beans, lime juice, cilantro, garlic salt, and red pepper.  Put a couple spoonfuls on each tortilla and roll it up.  Place enchiladas in pan next to each other.   Pour the remaining sauce over the enchiladas, and top with extra cheese.

Bake 350 for 25-30 minutes.

Mimi's Cafe Corn Chowder

(photo courtesy of Tea Jenny)

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled, cut in 1/2-inch cubes
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons all-purpose flour
1 quart half and half, divided use


In large pot, melt butter using medium heat. Add onion and celery, simmer until softened but not browned, about 5 minutes. 

Add water, potatoes, corn and seasonings. Cover and simmer 30 minutes, or until potatoes are tender. 

Whisk flour into 1 cup half and half, and stir flour mixture into soup. Add remaining half and half. Simmer about 15 minutes, until soup thickens. 

Add salt and pepper if needed. To thin soup, add milk. To thicken soup, simmer 5-10 minutes more as desired.

Zucchini Pie

4 c thinly sliced zucchini

1 c chopped onion
1/4 c butter plus 2 T olive oil
2 eggs beaten
1 c grated cheddar cheese
1 c grated monterey jack cheese
(you can use 2 c colby jack for the cheese)

seasonings:
salt and pepper to taste
1/2 t garlic powder
2/ T parsley flakes
1/2 t basil flakes
1/2 t oregano flakes

one tube croissant rolls or dough of choice

here's the pie crust recipe i like to use  http://allrecipes.com/Recipe/Butter-Flaky-Pie-Crust/Detail.aspx

Saute zucchini and onion in butter and oil.  Add seasonings. Line 9" pan  with dough.  In large bowl mix eggs and cheese then add zucchini mix.  Pour into lined pan and bake at 375 degrees for 20 to 30 mins.

Lasagna

• 1 pound lean ground beef (sometimes I use cooked chicken instead)
• 1 onion, chopped
• 2 (6 ounce) cans tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups water
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon white sugar
•  
• 12 ounces cottage cheese (or ricotta)
• 1/2 cup grated Parmesan cheese
• 1 egg (I've also made this without the egg and it turned out great that way too)
•  
• 9 lasagna noodles
• 1 pound shredded mozzarella cheese (or cheddar)

Note:  I usually like to add extra vegetables like zucchini, broccoli, or spinach

Directions

1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Croque Monsieur

This recipe is easy and super delish!

(from a Rachel Ray recipe, but slightly revised)

2 tablespoons butter

2 tablespoons flour

1 cup milk

Salt and pepper

A few grates of fresh nutmeg

1 tsp Dijon mustard

2-3 tablespoons butter, softened

8 1/2-inch-thick slices good-quality bread (or regular size)

8 slices Swiss cheese, cheddar, or havarti

8 thin slices roasted ham

Place a griddle or large skillet over medium heat.

Place a small pot over medium heat with the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Whisk in the milk and bring up to a bubble. Simmer until thickened, about 2 minutes. Remove the pot from the heat and stir in some salt, pepper, nutmeg and the Dijon mustard.

Butter one side of each slice of bread. Build the sandwiches by smearing the dry side of each slice with some of the milk sauce then stacking the ham and cheese onto four slices of bread. Cap the sandwiches off with the remaining four slices of bread, buttered side out. Cook the sandwiches until golden brown and toasted and the cheese has melted, 3-4 minutes per side. Serve warm.

Pizza!

This is a very simple and totally delicious recipe that my mother in law makes, and I am completely addicted!

Pizza Dough

1 cup warm water
1 Tbsp or package of yeast
1 tsp. salt
1 Tbsp. sugar
¼ cup cooking oil
about 3 cups of flour (I like to use half whole wheat /half white)
(you can use a little less oil and add extra water instead if you prefer)
Dissolve yeast and sugar in water.  Add salt, oil, and half the flour to yeast.  Beat vigorously until smooth.  Mix in rest of flour until dough is very firm. Knead on floured breadboard until smooth.  Pat or roll in pan to desired thickness.  


Tip: you can use a bread machine to mix the dough, and just add all the flour at once.


I like to make it simple and use my favorite spaghetti sauce from the store, but when I have time I definitely prefer this homemade sauce:

Sauce

1 can tomato sauce
chopped onion
½ tsp Worcestershire sauce
1 tsp Italian seasoning or ¾ tsp. oregano, dash garlic powder, pinch rosemary.  
Salt and pepper to taste

Mix together.  Spread a thin layer on top of rolled out pizza dough.  
Top with shredded cheese and your favorite pizza toppings.  (My favorite toppings are red bell peppers, spinach, olives, mushrooms, artichokes, ham, and pineapple.  Sometime I want to try a chicken alfredo pizza with sliced tomatoes and green onions.)


Bake 425 for about 10-12 minutes.  Enjoy!


And if that isn't delicious enough, try this on for size...


Peach Cobbler Pizza Pie

Use the same dough as above, but top it with:
Peaches cut into bite sized pieces, frosting, caramel, and streusel topping!   Mmmmm!

Frosting (save half the frosting to put on after baking)

just make a basic butter vanilla frosting, but make it thin

butter

powdered sugar

milk

vanilla

Caramel  (heat all together in pan on stove, or in microwave)

 2 Tbsp butter

1/4 c cream (or half n half... but add a little flour)

1/4 c white sugar

1/4 c brown sugar

Streusel topping

1/2 cup flour
1/4 cup brown sugar
3 tablespoons butter

dash of cinnamon

Bake 425 for10-12 minutes.