Beef Stroganoff

I love beef stroganoff! I usually make it with ground beef, but I came across Paula Deen's recipe with steak and I knew I had to try it. It was out of this world good! So super easy too! Don't hesitate to try this one. 

Beef Stroganoff
adapted from Paula Deen

1 1/2 pounds cubed round steak, cut into thin strips *I used top round stir fry, so it was already sliced

1/4 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

All-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 (10 3/4-ounce) can beef broth

1 (10 3/4-ounce) can cream of mushroom soup

Salt and black pepper

1 cup sour cream

Cooked egg noodles

Season the steak strips with garlic powder, salt and black pepper, then dust with flour. (I just put the steak strips in a ziploc bag, about 1/3 cup flour and the seasonings and shook it around til they were covered.) In a large skillet, heat your oil and butter and quickly brown them on both sides. Remove the steak from the pan and set aside. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

I linked this up at Potluck Sunday!

Crockpot Lasagna

I saw this recipe for a crockpot lasagna at Gourmified and I couldn't believe it, I had to try it out. It turned out even better than I thought it would, and no one will even know it is loaded with veggies! My family gobbled this right up and we enjoyed the leftovers. It was so easy, just throw it in the pot and done in 3 hours! You can really play around with this recipe and make it your own. I added veggies and a few other spices, and next time I think I'll cook some ground beef and onions and throw that in there as well. You can't go wrong!

Crockpot Lasagna
adapted from Gourmified via Jessica Seinfeld on Oprah.com

3 cans (14.4 ounces) crushed tomatoes *you could easily use your favorite red pasta sauce and wouldn't need the extra seasonings below 
3 cloves garlic, finely chopped
1 T dried oregano *I do not like oregano so I only used 1/4-1/2 tsp ground oregano
2 tsp dried basil 
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes 
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta *I used one container and it was perfect for our taste. For a healthier option go with one container!
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles *I did not use an entire box, maybe just half of a box. I forgot to count! Use at least 9 or so, to absorb some of the liquid so it doesn't get watery!
4-5 cups baby spinach
1 medium zucchini chopped 
1/2 onion chopped
1 lb pre-cooked ground beef  *optional

If desired, pre-cook your ground beef with the 1/2 onion, season with salt and pepper. Drain the extra fat and set aside. In a large bowl, combine the tomatoes, garlic, oregano, basil, salt, red pepper and black pepper. Add in the zucchini, onion, and ground beef. Mix until combined. (If it seems dry, just add in more crushed tomatoes or your favorite red sauce.)

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce/veggie mixture. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with the spinach. Spoon the ricotta over the spinach in small dollops. You don't need to spread it around. Sprinkle with mozzarella cheese and a little bit of the parmesan. Repeat twice more with the noodles, sauce, spinach and cheeses. Top with the remaining 3 noodles, sauce and the rest of your mozzarella! Cover and cook on low for 3 to 3 1/2 hours. Until the noodles in the middle are tender.

Honey Lime Enchiladas

Looking back through my bookmarks, I had bookmarked this recipe 4 times on 4 different websites. All of the reviews they were getting were out of this world good, so we were pretty excited to try them out. They lived up to their expectations and them some. You guys HAVE to try these. They are so delicious! The flavor combinations all complement each other perfectly. I really don't know what else to say but dang, these were good, and not only that but super simple. Your family and guests will be so impressed! I believe this recipe, from what I can tell, originated from Brittany at Sister's Cafe and many others have adapted to make it their own. 

Honey Lime Enchiladas
recipe from a combination of Sister's Cafe and Peach Tree Cooking via Phemomenon


1/3 c. honey
1/4 c. lime juice (approx. 2 limes)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder 
1 pound chicken, cooked and shredded (2 large chicken breasts approx.) I used rotisserie chicken from the deli, delicious.
12 corn or flour tortillas (I only ended up using 8, because I stuffed mine larger. I used flour, but I think I'll try corn next, why not?!)
2 cups Mexican cheese blend
1-15 oz. can green enchilada sauce (Use more sauce if desired! I used La Victoria and it was fantastic)
1/2 cup heavy cream *optional, but it does add a little somethin'. I used milk because I didn't have cream. *gasp!

In a small bowl, place the honey, lime juice, chili powder and garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate up to 1 hour, in the refrigerator. 


To prepare corn tortillas, warm them in the microwave or on a griddle until they are flexible and ready to roll. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream, if desired. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. 


Add a large spoonful (about 2 tablespoons for 12 enchiladas, more if going for a more stuffed enchilada) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish. 


Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. 

Peach Tree served her's with black beans and rice, and here's how she did it!

Cook white rice according to package directions (I made 1 1/2 c.). Drain and rinse your can of black beans. Put them in a small pot over medium-high heat on your stovetop. Pour chicken broth over the beans until they are just covered- sprinkle with salt. Let beans boil until the broth is entirely absorbed, stirring occasionally. Mix the rice with the beans- delish!

Teriyaki Pineapple Burgers

I know it really isn't the grilling season, being February and all, but we are lucky enough to have nice weather here in Hawaii all year long so any day is good grilling! Lucky, I know. These were really juicy and flavorful. My favorite was the grilled pineapple on top of the burger, a must! So next time you fire up the grill, try these burgers and dream of being on an island far away. :)

Grilled Pineapple Teriyaki Burgers 

recipe from Real Mom Kitchen

1-1 1/4 pounds ground beef (no less than 15% fat- you want to keep them moist)

1 (28-ounce) can of pineapple slices (or slice it up fresh), divided 

¼ cup low-sodium soy sauce

¼ cup chopped green onions (I used about 1/2 cup, we like onions!)

1 tsp grated peeled fresh ginger

¼ tsp black pepper

1 clove garlic, minced

Preheat grill. In a large bowl, combine beef, 2 pineapple slices (chopped finely), soy sauce, onions, ginger, pepper and garlic. Divide beef mixture into 4 equal portions, shaping each into a ½-inch-thick patty. Place burgers on grill rack; grill 4 minutes on each side or until desired degree of doneness and grill the remaining pineapple slices. Serve on toasted buns topped with 2 pineapple slices on each burger. Serve with desired condiments.

Sour Cream Chicken Enchiladas

This is a family favorite that I have always loved, and I know everyone in the family does too. It is so easy and so yummy! There are so many different and great enchilada recipes out there, always room for one more right? Be sure to add this one to your repertoire too! You'll love it!

Sour Cream Chicken Enchiladas
makes 8 enchiladas

8 flour tortillas (not the largest size)
2 cups cooked, cubed chicken breasts
2 cups grated cheddar or colby jack cheese
1/2 onion diced small (you can add more if desired)
1 can cream of chicken soup
1/2 cup sour cream
1 can diced green chilies
1 small can enchilada sauce

Cook chicken and set aside. Preheat oven to 350. Spray 9x13 casserole dish with non stick spray and pour a little of the enchilada sauce into bottom of casserole dish until lightly covered. Combine cream of chicken soup and sour cream. Add chilies, cheese and onions. Cut chicken and add to filling mixture. Combine until well blended. Take one of the tortillas and scoop an 1/8 of the filling onto middle of tortilla. Roll up and place seam side down into casserole dish. Continue until all 8 tortillas are rolled and placed in dish. Pour remaining enchilada sauce over rolled tortillas, until covered. Use as much as desired. You may sprinkle more cheese on top if desired. Cook for 30 minutes. Serve on a bed of fresh lettuce and tomatoes!

Creamy Roasted Tomato Pasta

I love roasted vegetables and I have always wanted to roast tomatoes. I saw this recipe on Cassie Craves and she ranked it as her favorite pasta dish of the whole YEAR! That was enough for me to want to try it out. I have to say, it was really good, like something you would order from Olive Garden. It is a very filling, and a heavy pasta dish, but I thought it was worth it.  Just load up on those veggies, you'll be fine. :)

Creamy Roasted Tomato Pasta
adapted from Cassie Craves and the Hungry Housewife


1 pound penne or rigatoni
2 pints grape tomatoes
2 tablespoons olive oil
2 tablespoon balsamic vinegar
Salt and pepper to taste
2 tablespoons butter
3 garlic cloves, minced
1 cup pesto *drain excess oil off top if any
1 8-ounce package cream cheese, softened and cubed
1/2 cup shredded parmesan cheese
1/2 cup chicken stock
*2 cups cooked cubed chicken, if desired
*toasted pine nuts optional, to add some texture to dish

Preheat oven to 425 degrees. Bring pasta water to boil, salt liberally, and cook pasta according to package directions. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for about 10 minutes (You’ll know the tomatoes are ready when they begin to burst. They should be done just as you’re finishing everything else if you time it right.) Meanwhile, in a large skillet, melt the butter. Add the garlic to the butter and cook over medium heat for 1 minute. Pour pesto into skillet and mix well. Add the cream cheese and mix until smooth. Stir in parmesan cheese and chicken stock. Add salt and pepper to taste. Simmer over low heat 5 minutes. Drain the pasta and add it to the pan with the sauce. Remove the tomatoes from the oven and and toss with the pasta, juices and all. Pour into a serving dish.

Easy Corn Chowder

Photo taken by Laura from Real Mom Kitchen

When I saw this soup, I knew I had to make it. When I looked at the ingredients, I knew I REALLY had to make it. I can't pass up a corn chowder, especially one that is this simple. And guess what? It was really good too, delicious even! Definitely will be using this recipe again!

Easy Corn Chowder

adapted from Laura from Real Mom Kitchen 

2 (14.75 oz) cans creamed corn

1 (10 3/4 oz) condensed cream of mushroom soup

3 cups milk

1 cup diced ham (thicker cut preferably)

2 cups frozen southern style hash browns (the cubed typed)

½ an onion

2 Tbsp butter

salt and pepper to taste

Place creamed corn, cream of mushroom soup, and milk in a crock pot.  Whisk until soup is well blended into the mixture. Add remaining ingredients to crock pot and stir well. Cook on low for 4 to 5 hours, stirring occasionally.  

Mexican Pizza

I have always enjoyed Mexican Pizza at the restaurants in town back home, but I never thought of actually making one myself. It was so easy and just as good! I actually had a lot of fun making them. The whole family really enjoyed them and we will most definitely be having them again. 

Mexican Pizza

Adapted from An 'A' for Effort

1 lb hamburger

1 package taco seasoning

12 flour tortillas

1 16 oz. can refried beans

Diced tomato

Picante salsa, or your favorite salsa

Shredded mexican cheese, or any kind of cheese you like

Chopped green onion

Sliced black olives

Cooking spray

*Lettuce, avocados, & sour cream optional additional topping after baking 

Preheat oven to 350 F. Cook the hamburger and drain. Then add the taco seasoning and prepare according to package directions. While the hamburger is cooking, spray both sides of tortilla shells with cooking spray.  Place sprayed shells on a cookie sheet and bake in the oven until golden and crispy. Watch them closely. They will puff and bubbles will form, you will want to make sure you pop them so the tortilla stays flat. You should be able to fit 4 tortillas on a cookie sheet and even place 2 sheets in the oven, if you are cooking for a larger group. I would say it takes just a few minutes for them to cook till crisp, or however you want your crust.

After the tortillas are baked, first spread the beans on one tortilla. (I added a little water to my refried beans to thin them out just a titch, to make it easier to spread). Then add the taco meat on top of the bean layer. Now add the second tortilla on top of the meat layer. Top the second tortilla with 2-3 T of salsa, spread it around evenly. Add your cheese, then tomatoes, green onions, and olives! You can then bake them again for 8-12 minutes, or do what I did, and just broil those babies til the cheese is melted. Much quicker than 8 minutes, but you do have to watch closely so it doesn't burn. Mine did get a little dark along the edges, but it was yummy!

Enjoy!

4 Packet Pot Roast

I have come across this roast a few times and I kept thinking, no way it can be that good and THAT easy. Whenever I hear pot roast I think of hours and hours of cooking, having to babysit it and all the things that could go wrong. Well, I promise you that this one really was as easy and good as it says. I just threw a 4 lb. roast in my crockpot with some veggies, sprinkled them with 4 packet of seasonings and turned the crockpot on low. I came back 8 hours later and it was perfect, so so good. It got great reviews from our guests for Christmas Eve dinner. I will be making this again!

4 Packet Pot Roast
from Sisters Cafe
1 packet ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix 
1 packet onion soup mix
1 roast of choice *I used a 4lb roast
1/2-3/4 cup of water
assorted veggies if desired *I just used carrots and potatoes, but you could just use carrots and make mashed potatoes for the side, using the drippings from the crockpot as gravy!


Place roast in crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour water around the roast.  Cook on low for 6-8 hours. 
*If you think the gravy from the roast afterwards is too thin, you can strain it into a skillet, sprinkle some flour in and make a gravy. It turned out really good. It would be great with mashed potatoes.

Hawaiian Melts

These were SO good and SO easy. It reminded me of Hawaiian haystacks, but with a fun twist. This is a perfect meal for when you REALLY don't have a lot of time. We're talking takes 10 minutes or less.  They were so yummy and we will be eating these again and soon! Thank you See Jane in the Kitchen!

 

Hawaiian Melts

adapted from See Jane in the Kitchen

bread
tuna or chicken *Can use canned to really make it easy
mayo *or cream of chicken soup
celery
green onions
crushed pineapple
tomatocheese

Toast bread and place on a cookie sheet. Mix your chicken or tuna with mayo;, celery and green onions. Put chicken mixture on each piece of toast, top with crushed pineapple, tomato and cheese. Put under broiler until cheese is melted and bubbly. Salt and pepper to taste.

Homemade Sloppy Joes

I have always wanted to like Sloppy Joes, and I've tried lots of times, but Manwich just doesn't do it for me. I don't know why I never thought to just make them myself, from scratch. Well, I needed a quick, casual meal for some friends at the last minute and since Sloppy Joes are such a crowd pleaser I decided to give it a try. I wasn't going to serve my guests Manwich, no way! I relied on my trusty source, Pioneer Woman, who never lets me down. This recipe was delicious! It got rave reviews from the guests. I'll definitely be making these again and never going back to a canned mix again! It was such a cinch and they were the best sloppy joes I ever did have. :)

Homemade Sloppy Joes
adapted from Pioneer Woman

2-½ pounds Ground Beef

½ whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-½ cup Ketchup *Instead of the 1/2 cup of ketchup I substituted in our favorite BBQ sauce

1 cup Water

2 Tablespoons Brown Sugar

2 teaspoons Chili Powder (more To Taste)

1 teaspoon Dry Mustard

½ teaspoons Red Pepper Flakes (more To Taste) *I did not add these

Worcestershire Sauce *I used about a Tablespoon

2 Tablespoons Tomato Paste 

Tabasco Sauce (To taste)

Salt To Taste

Freshly Ground Black Pepper, To Taste

*For a more smoky taste to your sloppy joes try a titch of smoked paprika

Sesame Buns, or whatever buns you like!

Brown ground beef and drain most of the fat and discard. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. Add ketchup, *bbq sauce if desired, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. 

*Pioneer Woman suggests they are yummiest when you grill the buns first!

Shoyu Chicken

Moving to Hawaii has its benefits, and I'm not just talking about the sandy beaches or warm weather. I'm talking about the food! They have some serious "ono grinds". We have picked up a few recipes from the locals here, recipes we will most certainly be bringing back home. This is one of them and it quickly became my favorite chicken and rice dish ever! The chicken is tender and has a perfect sweet and salty combination. My favorite part of the dish is the shoyu sauce to pour over the rice. Together, with the chicken, makes this the perfect Hawaiian dish! It is so unbelievably easy too. You can have this dinner ready in 45 minutes!

Shoyu Chicken

1 cup Shoyu (soy sauce for us mainlanders, Aloha brand best, but pretty sure that it is just a Hawaiian thing. Kikkoman is okay, not as sweet, more salty, so add a bit more water if needed)

1 cup sugar

1 cup water, may need a little more if it is too salty

12 chicken drummies, skin removed (the slimy hard part)

1/2 onion, diced *can use green onion, or use green onion to garnish after

1-2 cloves garlic, minced

Cooked rice

Combine shoyu, sugar, and water. Heat until sugar dissolves. Throw in garlic and onion. Stir. Throw in skinless chicken drummies.* Bring to boil. Simmer for 45 minutes, stirring a couple times throughout. Serve with cooked rice, and the extra sauce poured over the rice. Garnish with green onion if desired. Enjoy!

*I know it seems like there is not enough water, but the water level will rise as the chicken cooks. I promise you don't need to add more water. The chicken will come out great. Just mix the chicken a couple times while it is cooking, to give them all a chance to sit in the broth. It will be fine!

Garlic Noodles aka Chicken Scampi

I think this recipe started at my mom's house, and got passed along to my sisters. Since I live far from home, I was never around to try this, but boy did I hear about it! This is one of Jamie's family's favorite meal! They call them Garlic noodles, but you may know it as chicken scampi. It definitely lived up to its' expectations. I can't wait to eat this one again!

Garlic Noodles
Jamie Matthews



Chicken tenderloins cubed (I used about 8 tenderloins, whatever fit in my pan. You could use chicken breast)
1 medium onion
2 cloves garlic
1 red pepper
1 green pepper *I used frozen red, yellow, and green pepper strips
1 can chicken broth *I don't use the whole can, but most of it
1/2 cup cream *I used milk and it was great
2-3 T flour
5-6 T Butter *divided, and you could always use more if desired
2 T olive oil
Salt/Pepper
1/2 lb cooked linguine or spaghetti noodles


Cook your chicken in a little olive oil and butter.  Flavor with salt and pepper or I've used Salad Supreme before and really liked it. Once chicken is cooked, put on a plate with tin foil over it to keep warm.

Prepare noodles by cooking them according to package directions. Drain and set aside. 

In same saute pan as you used to cook the chicken, add a few more TBSP butter and saute 1-2 cloves garlic, 1 onion and 1 each of red and green peppers. Let saute until soft. If needed added another 2 Tbsp of butter, if no butter left in pan. Then sprinkle the 2-3 T flour on top of the veggies. Stir in flour, then add slowly the chicken broth, while heat is on HIGH. You don't need the whole can of chicken broth. Add about 1/2 cup of milk or cream. Let it thicken. 
Place cooked noodles in the pot you cooked them, pour in thickened garlic sauce. Throw the cooked, cubed chicken in and mix well. Then enjoy!!! 

Bean and Rice Burrito

I really REALLY love looking at food blogs. In fact, I spend most of my free time browsing and bookmarking recipes. It is so fun! I will never be able to keep up with the amount of recipes I have saved, but that doesn't stop me from trying. 95% of our dinners are brand new recipes! My husband doesn't mind my experimenting, most of the time they work out great anyway. This recipe was one of the "lucky" recipes chosen from my browsing around that actually made it to my "sounds good right now and must try" pile. When I'm looking at so many recipes a day, only a few get by to be put on my grocery list!  Anyway I'm rambling....I was very happy with this recipe and so was the hubby, even my 2 year old gobbled it right up! I tried them quesadilla style the next day, and it was really good. 

Bean and Rice Burritos

adapted from Emily at Scrumdiddlyumptious

1 can (16 oz) pinto beans
1 can corn
1 1/2 - 2 cups brown rice, cooked *I used 1 cup uncooked brown rice
1 small can tomato paste
1/2 cup water *The original recipe doesn't say to drain the corn or beans, but I did. I also ended up using much more water than 1/2 cup.  I think next time I won't drain the beans, and just add water slowly until it is the right consistency.
2 T. taco seasoning *I think I may add more next time

1/2 onion diced *optional, but not in this family!
*Salt to taste
Shredded cheese

Remember, the rice needs to be cooked, so be sure to do this step well before dinner time! 


Combine cooked rice, beans, corn, tomato paste, water, taco seasoning and onion in a large pot; bring mixture to a low boil; turn down heat to medium low and let simmer for 5 minutes. Add salt if desired. Prepare burritos with warm tortillas and sprinkle with cheese. Roll them up and serve with sourcream, salsa, guacomole, olives....whatever you like! You can also grill up your tortilla and serve it quesadilla style, this may be my favorite way. :)

Hawaiian Haystacks

 

This is one of my top 5 favorite meals of all time, easily. Remember I am the one who loves all 5 food groups in one bite! This is one of those meals. You got your rice, chicken, tomatoes, cheese, pineapple and creams chicken sauce. Those little chow mein noodles give great texture and taste too! Oh I really do love my Hawaiian Haystacks. These are such a cinch to make and I always have the ingredients on hand. To make it even easier, just use canned chicken, so easy. You can make them your own by adding whatever you like! Sometimes we use olives, green onions, even grapes! Yum!

Hawaiian Haystacks

Cooked rice, as much as you need to feed your family. *I use a mix of brown and white rice

Chicken broth

Cream of chicken soup *mix with chicken broth to give it the consistency of gravy

Shredded cheese

Chopped tomatoes, or cherry tomatoes

Cooked or canned diced chicken

Chow mein noodles, the hard kind

Crushed pineapple

Diced onion, or green onion, give it a little color too

Sliced olives

Salt and pepper to taste

Her Aunt Carolyn's Famous Casserole

This is one of Becoming Betty's favorite dishes, so much that she even posted it twice on her own blog. It was definitely worthy of a two blog post. :) My husband LOVED this dish. I don't really get much from him besides "I like it" or "It's good". If I get a "I love this!" Then I know it is for sure a keeper. It is a hearty, warm, delicious meal!

Her Aunt' Carolyn's Famous Casserole

recipe from Becoming Betty

1 lb. ground beef

1 onion, chopped

1 can tomato soup

1 can tomato sauce (15 oz.)

1 can corn, drained

1 T. chili powder

1 tsp. salt

8 oz. pasta cooked *You can use uncooked pasta, just add a little bit of water to the mix. It turned out fine, and I used maybe a half a can or so of water. Just make sure all the noodles are submerged into the liquid before cooking, to prevent any uncooked edges.

Brown beef and onion. Drain the extra fat.  Add the rest of ingredients and mix well.  Pour into a casserole dish and sprinkle with shredded cheese. Bake at 350 for 40 minutes.