Mexican-style Hamburger Helper... the homemade version

When money is tight, we go straight to the pantry to see what we can pull together for dinner.  This particular night, I found the fixings for a homemade Mexican-style Hamburger Helper.

Ingredients:

1 box (16 oz) large sea shell pasta
1 1/2 lbs. ground beef
1 green bell pepper, diced
1 onion, diced
2 TBS Taco Seasoning
1 large can (28 oz.) diced tomatoes with green chilies
1 large can (28 oz.) whole, peeled tomatoes in juice blended with an immersion blender or a regular   blender
Shredded cheddar or Mexican cheese, optional


Directions:

1.  Cook pasta according to directions on box.

2.  Brown ground beef, pepper, and onion in fry pan.

3.  After beef is cooked, drain fat from the pan.

4.  Add the taco seasonings, diced tomatoes, and blended whole, peeled tomatoes.

5.  Simmer, covered, for 10 minutes to combine flavors.

6.  Combine with the cooked, drained pasta.

7.  Serve with shredded cheddar or Mexican cheese.

8.  Enjoy!


Blessings,

    Ellen

P.S. - Please excuse my.... ummm.... errrr.... simplistic photo.  My family agreed this recipe was a keeper after we had begun clean-up!  I will update with a more pleasant photo next time we make this tasty dish!

Pork Stir-Fry... the easy way!

I love a good stir-fry.  What will make a better?  Keep it simple and quick!

I first made this a month ago and, for once, actually wrote down my ingredients.  This alone is an amazing feat!  I hope you enjoy this recipe as much as my family does.

Ingredients:

2 boneless pork chops
Garlic powder
Ground ginger
1 egg
3/4 cup Kraft Toasted Asian Sesame Dressing
4 TBS Soy Sauce
1 TBS Brown Sugar
1 bag frozen stir-fry vegetables
Instant Rice

Directions:

NOTE: The meat will cook quickly. 

Have your water boiling to cook the vegetables at the same time.

Don't forget about your rice!

1.  Spray fry pan with Pam.

2.  Cut pork into bite-sized pieces and place in frying pan in a single layer.

3.  Season the pork with garlic powder and ground ginger.

4.  Cook the pork on medium high (300 F in an electric fry pan).

5.  Once meat is cooked through, move it to one side of the pan.

6.  Add the scrambled egg to the open area and cook.  Once the egg is cooked, mix it with the pork.

7.  Add the Toasted Asian Sesame Dressing, soy sauce, and brown sugar to the meat/egg mixture.

8.  While the meat is cooking, bring water in pot to a boil.  Add frozen vegetables and cook for 5 minutes.  Drain.

9.  Combine meat mixture with vegetables.

10.  Serve over cooked rice.

11.  Enjoy!

*Note:  I doubled the recipe for a family of 5 (2 adults and 3 teenagers).  Play with different vegetable combinations!  The first time I made this I added fresh snow peas to the fry pan and cooked them with the meat.  Fresh vegetables work great, too!  Broccoli, cauliflower, and carrots can be cooked in boiling water for 5 minutes just like frozen veggies.  If you use fresh onions, bell peppers, mushrooms, and/or cabbage, stir fry the vegetables in a fry pan with Pam or olive oil before adding to the meat mixture.

I'd love to hear how your dinner turned out?  Any changes or additions that worked better?  Leave a comment and let me know!

Recipe from: Cook's Family Recipes

May be linked to these wonderful blog hops!

Blessings,

     Chef Ellen

Gazpacho Soup

I love all things tomato!  Add in some fresh cucumbers, bell peppers, onions, and garlic and you have  the makings for a great cold soup.

This is the perfect time to use all those wonderful vegetables you are harvesting from the garden or finding at the farmer's market.


Ingredients:

1 lb. red tomatoes, soft
1 onion
1 green bell pepper, large
1 cucumber
2-3 cloves of garlic, minced
5 soup spoons vegetable oil
5 soup spoons vinegar
salt and pepper to taste
1-2 glasses of water to desired consistency

Directions:

1)  Cut up all ingredients into a large bowl.

2)  Blend in blender, adding water as needed.

3)  Chill in refrigerator for at least 2 hours to combine flavors.

4)  Enjoy!

Notes:

As you can tell, I used 1 yellow and 1 orange bell pepper for this batch.  It still turned out well, but not as spicy as it would have using green ones.  Also, I prefer red wine vinegar, but others will do.  To add a little more kick, I tossed in a couple jalapeno peppers.  Yum!

My gazpacho isn't deep red in color like many restaurants.  I choose to keep it as real and healthy as possible.  Many restaurants add either tomato juice or V-8 to their recipe to supposedly make it more appealing.

Cook Family Recipes by Chef Ellen

This recipe may be linked to these wonderful recipe hops!

 

Blessings,

     Ellen

Vegetables: Fajita-style

I don't know about you, but I love a great fajita!  In an attempt to to find new ways to use the produce from my garden, I came up with the following recipe.  It is not only good for fajitas, but the vegetables are great on their own!

Ingredients:

Extra Virgin Olive Oil (dressing / marinade for a lighter taste)

Fajita Seasoning Mix

2 medium carrots

1 green bell pepper

1 red bell pepper

broccoli florets

1 medium onion

1-2 small / medium zucchini

Directions:

1)  Julienne or dice the vegetables you wish to use.
2)  Lightly coat bottom of frying pan with olive oil and heat on Med-High.  Add vegetables.
3)  Cover and cook for 5 minutes stirring occasionally.
4)  Add 1 packet of Fajita Seasoning Mix and mix well.
5)  Continue cooking until vegetables are crispy al dente.
6)  Serve with warm tortillas or eat right out of the pan!
7)  Enjoy!

NOTES:

1)  This is one of those recipes that is almost better the second time around!

2)  Use whatever vegetables you have on hand.  I have added diced tomatoes after the vegetables are done.

3)  Adjust the seasonings to your taste.  Add more cayenne pepper or even red pepper flakes to increase the heat!

4)  For this batch, I used 2 packets of Fajita Seasoning Mix.  I had a large mixing bowl of veggies to stir-fry!

This recipe may be linked to the following great food hops.

Cook Family Recipes by Chef Ellen

Blessings,

     Ellen

Spicy Zucchini Stir Fry

I love zucchini.... but my teenagers are not quite so fond of it as I am.  I truly think something is wrong with them!  Since we always harvest an abundance of ZUCCHINI, I continue to try new spices and cooking styles.

If you enjoy a bit of heat, try this out with your next harvest.

Ingredients:

2 medium zucchini
2 TBS olive oil
1 TBS butter or margarine
2 tsp garlic, minced
1 tsp basil, dried
1 tsp oregano, dried
3/4 tsp red pepper flakes


Directions:

1)  Julienne or thinly slice zucchini.

2)  Combine olive oil and butter in a fry pan over medium-high heat.

3)  Add zucchini and garlic and stir fry for 2 minutes.  Stir in the remaining ingredients and cook until al dente.

4)  Enjoy!

Note:  This heats well the next day, too!

Cook Family Recipes.  Chef Ellen

This recipe may be linked to these terrific food hops!

Blessings,

     Ellen

Broccoli and Bacon Salad

This is one of my family's favorite fresh salads for summer. 

It doesn't hurt that it contains BACON, either! 

Anytime my husband's office has a potluck/picnic, this is what he offers to bring. 

It is easy to set-up ahead of time and then combine it fresh for all to enjoy.

Ingredients:

8 cups fresh broccoli florets (give or take!)
2 cups mayonnaise
4 TBS cider vinegar
1/4 cup sugar
1/2 lb. cooked, crisp bacon
1/2 cup red onion


Directions:

1)  Cut broccoli florets.  Rinse and drain well.

2)  Cook bacon until crisp and place on paper towels.  Once cool, crumble the bacon.

3)  Combine the mayonnaise, vinegar, sugar, bacon, and onion well.  Add the broccoli and mix well. 

4)  Chill in the refrigerator for an hour to combine the flavors.

5)  Enjoy!


NOTES: 

To prepare in advance: 

1)  Cut the broccoli florets and place in ziplock bag or container.  Cook and crumble the bacon and place in a separate container / bag.  Combine the mayonnaise, vinegar, and sugar and put in its own container.  Dice the onions and store in a separate bag.

2)  About an hour before serving, combine ALL ingredients well and return to refrigerator.

3)  Serve and enjoy!

As you can tell from my photo, I did not use a red onion.  For this batch, I used a Vidalia onion which I had on hand.  The salad was still terrific!

Play with your vegetables!  I have combined broccoli and cauliflower to make this.  Also, fresh peas and/or finely sliced carrots are a great addition!  Oh, don't forget snow peas!



This recipe may be linked to THESE terrific food blogs.

Cook Family Recipe Book, Chef Ellen

Blessings,

     Ellen

Baked Ranch Chicken Fingers

This simple recipe creates juicy, moist baked chicken fingers.  This is my easy go-to recipe when we are craving fried chicken!

Find these 3 simple ingredients and some boneless, skinless chicken.

Preheat oven to 350 F.

Spray a cookie sheet with Pam.

Mix together....

1/4 cup bread crumbs

1 package Ranch dressing packet

Coat chicken with mayonnaise and dredge in bread crumb mixture and place on cookie sheet.

Bake thin slices for 30 minutes (thicker ones for 40 minutes).

Enjoy!

Cook's Family Recipe Book

This recipe may be linked to these great food blog hops!

Blessings,

     Ellen

Chicken and Rice Casserole

How many ways can you make chicken?  Well, I have put together a simple casserole, so now we can add one more to the list!

Ingredients:

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground pepper
3/4 tsp cajun seasoning
2 cups frozen mixed vegetables
1 lb boneless, skinless chicken breasts, cut into smaller pieces
1 cup French's French Fried onions, crushed

Directions:

1)  Stir soup, water, rice, onion powder, black pepper, cajun seasoning, and vegetables in a large bowl.  Spray of 13 x 9 pan with non-stick spray and pour mixture into it.

2)  Top the rice mixture with the chicken.  Season the chicken pieces with additional cajun seasoning.

3)  Cover.

4)  Bake at 375 F for 50 minutes or until chicken and rice are done.  Top with crushed onion rings and bake for 5 more minutes.

5)  Remove from oven and let sit for 5 minutes.  Stir rice before serving.

6)  Enjoy!


Note:  I didn't have mixed vegetables, so I used frozen broccoli florets.  Tasted great!  I doubled the recipe to cover 5 adults and still have enough for 2 leftover lunches.


Recipe adapted from Campbell's Possibilities.


This recipe may be linked to these terrific food blogs.

Blessings,

     Ellen

Lazy Beef Lasagna

photo credit

We love lasagna any time of year. 

With this recipe, you can enjoy an easier and tasty version without all the work!

Ingredients:

1 1/2 lbs ground beef, lean
1 TBS garlic, minced
1 jar or 26 oz. prepared pasta sauce
1 1/2 cups water
1 pkg refrigerated or frozen cheese ravioli
1 cup Italian cheese blend, shredded
salt and pepper to taste

Directions:

1)  Heat oven to 400 F. 

2)  Brown ground beef with garlic in large, non-stick skillet over medium heat 8-10 minutes or until beef in no longer pink.  Pour off fat drippings. 

3)  Stir in sauce and 1 1/2 cups water, bring to a boil.  Cook and stir 2 minutes.  Season with salt and pepper. 

4)  Layer ravioli, beef mixture and cheese, 1/2 at a time, in 13 x 9 baking dish. 

5)  Bake, covered, in 400 F oven 15 minutes (20 minutes if frozen).  Uncover.  Bake 15-20 minutes or until sauce is bubbly and pasta is tender.  Let stand 5 minutes.  Makes 6-8 servings. 

* Note:  I double this recipe for our family of 5 (ages 16+) and bake it in a lasagna dish.  I mix the ravioli and most of the cheese with the meat mixture; then pour it into the lasagna pan to bake.  During the last 5 minutes of baking, I top it with the leftover cheese. For a spicier palate, substitute hot Italian sausage for half of the ground beef.

Cook's Family Recipes.  Chef Ellen

This recipe may be linked to these wonderful blogs!

Blessings,

     Ellen

Vanilla Butter Frosting

No, no... your eyes are not deceiving you.  This is a chocolate frosted Bonnie Butter Cake.  This frosting is a sweet one.  So, if you are not a fan of sweet, sugary heaven, leave your cake naked!

Ingredients:

2/3 cup butter, softened
4 cups confectioners' (10x) sugar
2 tsp vanilla
2-3 TBS milk or until desired consistency


Directions:

1)  Blend butter and sugar.

2)  Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.

Note:  This generously frosts a 13x9-inch cake or two 8- or 9-inch layers.


Variations:

Chocolate Butter Frosting:  Add 1/2-3/4 cup cocoa powder or desired taste.

Orange (or Lemon) Butter Frosting:  Omit vanilla and substitute orange (or lemon) juice for the milk; stir in 2 tsp grated or orange (or 1/2 tsp grated lemon) peel.

Pineapple Butter Frosting: Omit vanilla and milk; stir in 1/3 cup well-drained crushed pineapple.

Peanut Butter Frosting: Substitute peanut butter for the butter; increase milk to 1/4 to 1/3 cup.

Maple-Nut Butter Frosting: Substitute 1/2 cup maple-flavored syrup for the vanilla and milk; stir in 1/4 cup finely chopped nuts.

Recipe adapted from the 1969 Betty Crocker Cookbook.

This recipe may be linked to these food blog hops.

Blessings,

     Ellen

Bonnie Butter Cake

What are your cherished birthday memories growing up?  Mine is the CAKE!  Mom would make whatever we wanted for dinner on our birthday.  I always asked for (and received) homemade spaghetti sauce and Bonnie Butter Cake, but... not at the same time!  To this day.... many, many years later... I still make this cake for my birthday!  If my family is lucky, I'll make it on theirs, too!

Ingredients:

2/3 cup butter, softened
1 3/4 cups sugar
2 eggs
1 1/2 tsp vanilla
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk


Directions:

1)  Heat oven to 350 F.  Grease and flour (or PAM) baking pan, 13x9x2 or two 9-inch or three 8-inch round layer pans.

2)  In large mixer bowl, mix butter, sugar, eggs, and vanilla until fluffy.  Beat 5 minutes on high speed, scraping bowl occasionally.

3)  On low speed, mix in flour, baking powder, and salt alternately with milk.

4)  Pour into pans.

5)  Bake oblong 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool.

6)  Frost cake. 

Note:  I make homemade frosting using softened butter, 10x sugar, vanilla, and milk.  Vanilla Butter Frosting Recipe coming next week!

My youngest son's 16th birthday! 

He must have been really good to get this treat!

Recipe from: Betty Crocker Cookbook (1969)

This recipe may be linked to these food blog hops.

Blessings,

     Ellen

Homemade Apple Sauce

I know fall is the normal time of having an abundance of apples, but I was 'gifted' a huge number of apples and needed to find recipes to use them before I lost them.  After perusing through many recipe books, I located a terrific recipe for applesauce that can be frozen for later enjoyment.  I also made two Apple Crumbles and we enjoyed them with vanilla ice cream!

Ingredients:

4 lbs apples, peeled, cored, and quartered
1 cup water
1 TBS lemon juice
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg

Directions:

1)  In a large, heavy saucepan, simmer apples in water over low heat until tender but not mushy.

2)  Add lemon juice.

3)  Stir in sugar.  Cook and stir until the sugar dissolves.  Depending on the tartness of the apples, the amount of sweetener may be adjusted.

4)  Remove from heat and allow to cool slightly before mashing.  I used a potato masher for this job and it worked great!

5)  Enjoy!

Variations:
May substitute 3 cups cranberries or blueberries for 1 pound of the apples.  May substitute peaches, pears, plum, or apricots for half of the apples.

To Freeze... cool the applesauce and then transfer to a freezer bag.  Freezes well for up to 9 months.  To serve, thaw and serve chilled or warmed over stovetop.

Notes... I made this in the afternoon and let it sit in the pot until dinner.  It was still warm and delicious!  I stored the leftovers in the refrigerator and it was fine 3 days later.  This will also make a great ice cream topper!


Recipe adapted from Fix, Freeze, Take & Bake.  This recipe may be linked to these food blog hops.

Blessings,

     Ellen

Oven Fried Chicken

I did not grow-up eating "deep-fried" chicken.  Not sure why, but as the mom, I do not like cleaning up after oil or grease splatters... YUCK.  I guess the butter keeps this recipe from being truly healthy, but it does taste so good!  My favorite part is the crispy skin... yeah, I know, not the healthy part of the bird.

Ingredients:

Chicken pieces like breasts, drumsticks, thighs (with bones)

1 stick of butter

1 cup flour or biscuit mix (Bisquick)

salt and pepper to taste

paprika to taste

Directions:

1)  Preheat oven to 375 F.

2)  Place unwrapped butter in a 13 x 9 baking pan and put in oven to melt.  Do not let it brown.  Since I am currently cooking for 5 adults, I use the bottom pan of my double boiler.

3)  Rinse chicken and let drain on paper towel.

4)  In plastic bag, add flour and seasonings.  Shake well to mix.  Remember to close the bag first!  Wonder how I know that!

5)  Add chicken pieces one at a time to flour mixture and shake well to coat.  Again, don't forget to close the bag BEFORE shaking!

6)  Place chicken skin-side down in the melted butter.  Continue coating until all chicken is in the pan.

7)  Bake at 375 F for 30 minutes, then flip the chicken over.  Continue baking for another 30 minutes.

8)  Enjoy!

Notes: There is no end to the seasonings you can add.  If I want a spicier chicken, I'll add cayenne pepper to the flour bag.  Making a cold Italian pasta side dish, delete the paprika and add Italian spices.

Cook's Family Recipes.  Chef / Author: Ellen Cook

This post may be linked to the following food blog hops!

Blessings,

     Ellen

Tuna Salad

I like a simple tuna salad to go with my honey wheat bread!  This recipe needs only a couple items along with a bowl and stirring spoon.

Ingredients:

tuna fish

mayonnaise

onion, chopped

salt and pepper to taste

Directions:

1)  Dice onion.  For 12 oz tuna, I used 1/2 of a med/large onion.

2)  Combine tuna (drained if using from a can), onion, and mayonnaise.  Add enough mayo to make it creamy or to your own personal preference.

3)  Add salt and pepper to taste.  Mix well.

4)  Enjoy!  I love this with my honey wheat bread... scrumptious!

Cook Family Recipes.  Chef / Author: Ellen C.

This post may be linked to the following food blog hops!

Blessings,

     Ellen 

Hot Sausage Gravy n' Biscuits

I love sausage gravy and biscuits!  I mean, who doesn't?  This recipe is so simple that even my

non-cooking daughter could make this!  Here we go...

Ingredients:

1 lb. hot breakfast sausage (such as Tennessee Pride or Jimmy Dean)

4 TBSP all-purpose flour

4 cups milk (I use 1% milk)

10 Biscuits

Directions:

1)  Brown the sausage in a fry pan.  When cooked through, add flour and mix well.

2)  Add the milk.  Bring to a slow boil and reduce heat to medium/medium high.

3)  Stir continuously.  This is when your gravy is thickening.  Take off heat when it is to your desired

consistency.

4)  Slice/pull apart warm biscuits into two halves and smother with sausage gravy.

5)  Enjoy!

Notes:  I don't make this very often because I will eat the whole batch!  Not good.  If you don't like the spicier flavors, use mild sausage.  I do not recommend the maple flavor as it doesn't seem to blend well with the milk.  Since I don't cook before 12 noon, I make breakfast for dinner; hence, the scrambled eggs were added to our sausage gravy and biscuits.

Cook's Family Recipes.  Author/Chef: Ellen C.

Blessings,

     Ellen

This recipe may be linked to:

Cookbook Sundays, Savory Sundays, Recipe of the Week, Hunk of Meat Monday, Makin' You Crave Monday, Mouthwatering Monday, Mangia Mondays, Melt in Your Mouth Monday, Monday Mania, Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesdays at the Table, Tasty Tuesday, Tuesday Night Supper Club (2nd Tues of the month), Slightly Indulgent Tuesday, Hearth and Soul Hop, Tasty Tuesday Link Party, Made from Scratch Tuesday, Totally Tasty Tuesdays, This Week's Cravings, Delicious Dishes, Foodie Wednesday, Real Food Wednesday, What's On the Menu Wednesday, Made it on Monday, What's Cooking Wednesday, Recipes I Can't Wait to Try!, What's on Your Plate?, These Chicks Cook, Whisking Wednesday, Full Plate Thursday, Ultimate Recipe Swap, It's a Keeper, Slow Cooking Thursday, Twisted Thursday, Taste-tastic Thursday, Fun with Food Friday, Friday Favorites, Foodie Friday, Friday Potluck, I'm Lovin' It, Fusion Fridays, Foodie Friday, Sweets for a Saturday, Simply Delish Saturdays, Link and Greet Party

Breakfast Casserole

Christmas morning is always very hectic!  How can we enjoy a nice breakfast without spending too much time eating?  So, off I go in search of something that would basically make itself.  I stumbled upon this old recipe for an Egg and Sausage Casserole.  We now make this every Christmas Eve, and it makes Christmas morning so much easier!  Try it out... you may have a new tradition at your home!

Ingredients:

1 lb breakfast sausage, cooked and drained
9 slices white bread, cubed (thin sliced or 7 thick)
1 1/2 cups shredded mild cheddar cheese
9 eggs
1 1/2 tsp salt
3 cups milk
1 1/2 tsp dry mustard

Directions:

1)  Cook sausage until no longer pink; drain.

2)  In a 13 x 9 casserole dish sprayed with non-stick spray, layer the cubed white bread, cooked sausage, and cheese.

3)  Mix together eggs, milk, salt, and dry mustard.  Pour evenly over layers.

4)  Cover and refrigerate overnight or up to 12 hours.

5)  Bake uncovered for 50 minutes at 350 F.  ( Do not need to pre-heat oven!)

6)  Enjoy!

Tip: To spice it up, use HOT sausage!

Cook's Family Recipe.  Author/Chef: Ellen C.

This recipe may be linked to:

Cookbook Sundays, Savory Sundays, Recipe of the Week, Hunk of Meat Monday, Makin' You Crave Monday, Mouthwatering Monday, Mangia Mondays, Melt in Your Mouth Monday, Monday Mania, Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesdays at the Table, Tasty Tuesday, Tuesday Night Supper Club (2nd Tues of the month), Slightly Indulgent Tuesday, Hearth and Soul Hop, Tasty Tuesday Link Party, Made from Scratch Tuesday, Totally Tasty Tuesdays, This Week's Cravings, Delicious Dishes, Foodie Wednesday, Real Food Wednesday, What's On the Menu Wednesday, Made it on Monday, What's Cooking Wednesday, Recipes I Can't Wait to Try!, What's on Your Plate?, These Chicks Cook, Whisking Wednesday, Full Plate Thursday, Ultimate Recipe Swap, It's a Keeper, Slow Cooking Thursday, Twisted Thursday, Taste-tastic Thursday, Fun with Food Friday, Friday Favorites, Foodie Friday, Friday Potluck, I'm Lovin' It, Fusion Fridays, Foodie Friday, Sweets for a Saturday, Simply Delish Saturdays,  Link and Greet Party

Blessings,

     Ellen