Easy Beef Stroganoff

We had this for supper tonight, and I can't believe that I haven't posted this recipe yet! The most difficult part of this recipe is waiting for it to cook, because when the aroma penetrates the house, your stomach starts to grumble!

1 to 2 pounds boneless inexpensive but not fatty hunk of beef
1 envelope dried onion soup
1 can cream of mushroom soup (Healthy Request-it has less sodium, and there is plenty of sodium in the soup)
1/2 of a 16 ounce carton of sour cream

Mix the soups and sour cream in a good size casserole dish. Cut the beef into small bite-size pieces and add to soup mix. Stir together, cover with aluminum foil and bake at 350 degrees for 1 hour. Serve over rice. Aslo serve some green beans, and cooked carrots for some real comfort food, or a salad if you have other things to do while dinner is cooking. You know, other things like make ice tea, set the table, clean up the kitchen, and read blogs.....You can also use leftover beef to make this, tonight I actually used leftover London Broil. If you are of age, you can add a splash of red wine, but not too much because it doesn't really have a chance to evaporate any, and it can taste too strong.

Zucchini/Squash Bread

My DD#1 found this recipe in an old cookbook that belonged to my mother, but we are not sure of the name of the book. We have made this many times this summer using fresh squash/zucchini, or frozen squash/zuchinni. Give it a try, it is really tasty.

Zucchini/Squash Bread
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
½ teaspoon cinnamon
3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 teaspoons vanilla
2 cups grated zucchini
½ cups nuts (optional)

Beat eggs. Add sugars, oil, cinnamon, mixing well. Stir in sifted flour, baking soda, baking powder, and salt. Add vanilla. Stir in zucchini and nuts. Pour batter into 2 greased and floured loaf pans. Bake at 325 degrees for about 1 hour or until done
If you use frozen squash, thaw it, and drain it before adding to recipe. I consider this to be one of DD#3's specialties because she has made many loaves and muffins of this!

Orzo Greek Salad

½ cup fresh lemon juice
½ cup extra virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh chives
½ teaspoon salt
½ teaspoon ground black pepper
1 (1-pound) box orzo pasta, cooked and drained
1 seedless cucumber, diced
1 pint grape tomatoes, halved
1 (14-ounce) can quartered artichoke hearts, drained
1 (6-ounce) can whole pitted black olives, drained
4 ounces feta cheese, crumbled

In a small bowl, combine lemon juice, olive oil, oregano, chive, salt, pepper, whisk to combine and set aside. In a large bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, feta cheese. Pour lemon juice mixture over pasta mixture, stirring to combine well. Cover and refrigerate for 1 hour.
I like to cut the artichoke smaller, add more feta cheese, and use sliced olives. This is a great pasta salad (right Colleen?), and tastes good the next day with grilled chicken diced and thrown in for good measure.

Dirty Rice

This rice dish is quick and easy, oh that sounds familiar! Serve it with slices of lime, or sliced cucumbers in vinegar. If you are comfortable in the kitchen, this only takes about 30 minutes to get it on the table.

Dirty Rice

2 cups raw rice
1/2 to 1 pound of ground pork
1 bell pepper
1 onion
2 stalks celery
2 carrots
2 cloves garlic
2 teaspoons Chef Wayne's seasoning or Bayou Blast
1 tablespoon oregano
1 1/2 cups chicken broth

Put the rice on to cook in 4 cups of water. Then, in a large frying pan, brown the pork. While the pork is browning, wash, peel, scrape and chop the veggies. Drain the pork, return it to the pan, and add all the veggies; onion, pepper, celery, carrot, and garlic. Add the seasonings. Cook over medium heat, letting it brown up a bit. Add some of the broth if it sticks. When the rice is done (it will take about 20 minutes), add it to the pork and veggies, along with the broth. Stir it all together until well-mixed and hot. Pass the hot sauce to your brother.

Chicken Chili

This recipe is a favorite for my family and for friends. I have problems following the exact recipe, every time I make it, it turns out a little different.

2 pounds boneless, skinless chicken breasts
1 large onion, chopped
3 cans white kidney beans
1 can evaporated milk
1 4.5 ounce chopped green chilies
2 teaspoons chili powder
1 bay leaf
1 teaspoon cumin
1 14.5 ounce can of chicken stock
2 cups shredded mexican cheese
1 cup sour cream

Cut the chicken into bite-size pieces, cook over medium heat with onion in a non-stick frying pan. Add to large crockpot. Open beans and drain, add to pot. Add milk, chicken stock, chopped chilies, and seasonings. Set crockpot on low and cook for 4 hours. Taste for seasonings, add more chili powder, green chilies, hot sauce, or black pepper if needed. Stir in sour cream and shredded cheese. Stir and heat on high (in the crock pot) for 20 minutes. Ring the dinner bell and don't expect leftovers. (Shop at Trader Joes for beans, good price and no additives that you can't pronounce.)

Not Your Grandma's French Onion Soup

B. loves French Onion Soup, and has been asking me to make it all winter. When your Grandmother made it, it took all day. When I make it, it takes up a lot less time, and we never have any leftover! Make this when onions are cheap, and spend the savings on a really good cheese to melt on top.

French Onion Soup

5 good size onions
3 tablespoons butter
1 32-ounce carton of low-sodium beef broth
1 bay leaf
thyme, black pepper
1 loaf bread (french, italian, leftover..., but not sandwich bread)
Shredded cheese, splurge is Gruyere, everyday is Fontina, tight budget is Swiss.

Peel and thinly slice the onions. I like to use a mix of sweet onions and yellow onions. (Don't use red onions here!) Saute the onions in a large pot with the butter on low heat - I repeat, LOW HEAT, this will take a while, but good things come to those who wait! You want the onions to be soft and golden, bur not brown, so plan on at least a half hour of cooking. Stir it occasionally to prevent any sticking. Add beef broth and bay leaf, cover and simmer another half-hour. Add a sprinkle of thyme and pepper. Ladle into oven-proof soup bowls (or coffee cups). Top with sliced bread and sprinkle with shredded cheese (don't skimp on the cheese). Put the bowls in the oven and broil until the cheese is melted and gooey. Carefully remove from oven and serve. Make sure you have a plate or hot pad under each bowl. Enjoy!

Chicken Pot Pie

When the forecast includes snow, you should be sure that you have some staples in the house for a few different meals. If you have a freezer and a pantry, this one is a no-brainer.

Chicken Pot Pie

2 pounds boneless, skinless chicken breasts
1 2-pound package of frozen mixed vegetables
1 can cream of something soup (mushroom, chicken, celery)
1 cup water
1 stick butter (1/2 cup)
1 and 1/2 cups self-rising flour
1 and 1/2 cups buttermilk
seasonings

Spray a large casserole with cooking spray. Spread the frozen mixed veggies over the bottom of the pan. Cut the chicken into bite size pieces and add to the pan. Sprinkle with seasonings (pepper, thyme, sage, parsley are suggestions). Be careful adding salt, because the other ingredients already include it, and you don't want it too salty. Mix the soup and the water together until combined, pour over chicken and veggies. Put this into a 350 degree oven for 15 minutes. Melt the butter in the microwave (or pot), mix in the flour and the buttermilk. Carefully pull the casserole out of the oven and dollop the biscuit mixture over the top of the casserole. Bake at 350 degrees for another 45 minutes. The chicken/veggie mix should be bubbling around the sides of the casserole, and the biscuit mixture should be golden brown. Serve as is, or over rice. Everybody's favorite part is the biscuit! Enjoy the snow...