Hamburger Stroganoff

Here's a major family favorite that my mom made a lot when I was growing up. It's a slightly different kind of stroganoff than what anybody else i know makes, but in our house we prefer this recipe over any other! Any stroganoff is good, in my book, but I have to admit that i do think this rendition is THE best. We'd eat it every week if we could!

1 pound ground beef/turkey
1 tsp. beef bouillon (for ground turkey)
--OR--
¾ tsp. salt (for ground beef)
1 medium onion, chopped
2 Tbsp. flour
1 tsp. garlic powder
¼ tsp. pepper
1 can (8 oz.) mushrooms (liquid can be saved to brown meat in)
1 can cream of chicken soup
1 cup sour cream
1 bag (12 oz.) egg noodles, cooked
1 cup skim milk

DIRECTIONS:
In a large skillet, cook and stir the ground beef/turkey and onion with beef bouillon and mushroom liquid. Add water if needed. Cook until onion is tender and meat is done. Stir in flour, garlic powder, pepper, mushrooms, soup, milk, and sour cream. Heat through over medium-low heat and serve over hot egg noodles.

HEALTHY TIPS:
To make this meal a little bit healthier, I typically use fat free sour cream and Healthy Request soup to cut down on fat content. Ground turkey tends to be leaner than beef, and I honestly don't notice a difference in taste. I also get the yolk-free egg noodles. And the last time I made this, I used whole wheat flour instead of white. It didn't taste any different, and it hardly even looked any different.

OH BOY...waffles!

Here's some amazingly good waffles (you can NOT eat enough of these things) that are also quite healthy. It is the ONLY recipe I will ever use for waffles, because it truly is the best out there!

Oh Boy Waffles

Sift together the following:
4 tsp. baking powder
¾ tsp. salt
1½ Tbsp. sugar
2¼ cups flour (I do ¼ cup wheat germ
½ cup whole wheat flour
1½ cups white flour)

Mix together separately:
2 eggs, beaten
2¼ cups milk
½ cup salad oil

DIRECTIONS:
Add wet ingredients all at once to dry ingredients, beating only until moistened. Bake in a preheated waffle iron (mine only takes a few minutes but each iron is different so keep an eye on it!) Sometimes it helps to using cooking spray on the iron the first couple times to prevent the batter from sticking. Makes 10-12 waffles. I always double the recipe and freeze leftover waffles to heat up in the toaster or microwave later (who needs Eggo's?!) You can also refrigerate batter for a few days and cook the rest later.

the best chicken recipe ever!

ok, i made this last nite so i figured i should share. it's an old family classic that everyone LOVES when they try it for the first time. a couple years ago our small group went on a camping trip for mother's day weekend, and this was one of the things we grilled at our campsite. one of our friends, upon tasting the chicken, declared that it was "sexy chicken"...and so the name has stuck, at least in OUR house.

SEXY CHICKEN

1 package boneless skinless chicken breasts
4 Tbsp. oil
4 Tbsp. soy sauce
2 Tbsp. lemon juice
2 Tbsp. honey
2 cloves minced garlic
1 tsp. dried basil leaves
3 whole cloves
1 dash of pepper

DIRECTIONS:
Cut chicken into finger-type strips about 1 inch wide. This marinade is enough for 3-4 chicken breasts, so multiply proportions as needed. You can marinate for as little as a couple hours, but the longer the meat sits in this mixture the more flavorful and moist it will be. Letting it sit overnight is really the best. Cook the chicken on low heat (gas grill) about 3 minutes per side, twice. Cook until chicken does not feel limp anymore. If you are using a charcoal grill, you have to move things faster and keep the meat as high off the flame as possible to avoid burning it.

NOTE:
This recipe has been done in the oven and it does NOT come out the same. However, I just did this recipe last nite on the George Foreman grill and it was just as good as it is on the real grill. I also used breast tenderloins that were sliced very thin, so they cooked within a couple minutes and weren't dry at all! They barely marinated for 5-10 minutes, but since they were thin the flavor was still good. So you have options on the meat if you don't feel like cutting chicken tenders or don't have the time!

ENJOY!!!!

Last Post of '08!

since it's new years eve and this is a time when people typically party hearty with friends, i figured a good recipe would be in order. i doubt anyone will actually see it before this evening, lol...but you can always use it for next new years or some other festive occasion! this is one that my mom has used at graduation open houses and all sorts of parties with GREAT success. the dish is always scraped clean and folks are left wanting more!

TACO BEAN DIP
2 packages (8 oz. each) cream cheese
2 cans pinto beans, drained
1 jar (30 oz.) thick and chunky salsa (however hot you like)
1 pound shredded cheddar cheese
1 bag tostito chips

DIRECTIONS:
Spread cream cheese on the bottom of a 9x13 pan. Cover with pinto beans, then layer salsa over beans. Sprinkle cheddar cheese evenly over the top. Bake at 350 degrees for 15 minutes or until melted and bubbly. Serve with tostito chips.

ENJOY...i'll be back in 2009 and hopefully a lot more consistent with sharing fun new recipes for all to try! and be sure to share feedback, along with recipes of your own :-)

Thanksgiving Classics

well, so far the recipe blog doesn't seem to be much of a hit, but maybe if i post more the interest will increase. since thanksgiving is this week, i figured i should share some of the recipes traditionally made in my family as i was growing up (and which will be featured on OUR table this year as we get together with our best friends to feast and fellowship!)

SWEET POTATO CASSEROLE (this trumps regular sweet potatoes every time!)

3 cups* mashed canned sweet potatoes, drained
½ stick melted unsalted butter
2 eggs (slightly beaten)
½ cup sugar
1 tsp. vanilla
¼ cup whipping cream or milk

TOPPING:
1/3 cup flour
½ cup brown sugar
1/3 cup unsalted butter
1 cup chopped pecans

DIRECTIONS:
Combine the first five ingredients and put in a buttered square casserole dish. For the topping, mix flour and sugar together. Cut in butter, then stir in nuts. Sprinkle over potato mixture. Bake uncovered at 350 degrees for 45 minutes.

*1 tall, large can of sweet potatoes is about 3+ cups mashed.

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PUMPKIN PIE SQUARES (trumps plain old pie any day!)

CRUST:
1 cup flour
½ cup oatmeal
½ cup brown sugar
½ cup butter

PUMPKIN MIX:
1 pound can of pumpkin
1 can (13 oz.) evaporated milk
2 eggs
¾ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves

TOPPING:
½ cup pecans, crushed into chunks
½ cup brown sugar
2 Tbsp. butter

DIRECTIONS:
Mix the crust ingredients together until crumbly using an electric mixer on low. Press into an ungreased 9x13 pan and bake at 350 degrees for 12 minutes. Once the pumpkin ingredients are well mixed, pour on top of the cooked crust and bake for 20 minutes. While it bakes, mix the topping together. Sprinkle it over the pumpkin mix and bake for an additional 15-20 minutes or until filling is set. Cool in pan and cut in 2 inch squares, served with Cool Whip on top. Serves 12.

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JELLO SALAD

1 box (3 oz.) Jello (any flavor you like, strawberry or raspberry are great)
1½ cup boiling water, divided
1 package (8 oz.) cream cheese
1 can (20 oz.) crushed pineapple, not drained

DIRECTIONS:
Dissolve Jello in 1 cup boiling water, stirring until dissolved thoroughly. Place in a 9x9 pan. Blend cream cheese with a whisk in ½ cup boiling water. Stir until smooth and creamy (there will be some small chunks). Add to the Jello mixture, then add the can of pineapple. Stir well and chill until set.

corn bread goodness

ok, here it is...my attempt to keep a recipe blog. i admit, i am not known for being a master chef or a fancy cook. i'm no monica gellar bing! BUT i do have some really great recipes that i like to make. the rule for me is that foods be both easy to make and easy to clean up, and of COURSE they gotta be tasty! and while dinner dishes are ok, baking is pretty much the most fun. so i will try to share recipes that are big favorites here in our house...some from my family, some from my in-laws, and some from just wherever the heck i found them! enjoy and feel free to share your own recipes or give me feedback :-)

the first one i'll share is a cornbread recipe that i LOVE. mom used to only make it when she made split pea soup (gross gross EWW), so i didn't dare beg for it but it was one of my favorite things to eat...with butter and honey melted on top! i've shared this recipe with a few friends before but the measurements were wrong. no worries, i've confirmed things with mom and fixed the mistakes so you can make it and enjoy it in all it's southern goodness!

CORN BREAD (from my momma's kitchen)

1 cup sifted flour
1 cup corn meal
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
3 Tbsp. melted shortening
2 eggs
1 cup milk

Mix all the above ingredients well. Grease a 9x9 pan and bake for 20 minutes at 425 degrees. (I've only seen this made in a glass pan, not sure how it might affect the outcome if you used a metal one. Probably wouldn't be a big deal!)