Chinese delight???

I grew up in a home where meals were relatively traditional. Roasts, breaded pork chops, meat loaf, etc. My dad wouldn't try those "new" things. He didn't like lasagna, or pizza, or any other ethnic foods, unless they were German or Finnish. 

But there was this dish that my mom made that she called "Chinese Delight". I have no idea where it came from, and have never seen a written recipe for it. And my mom has been gone since 2006. 

This weekend I decided to figure it out. Not just for me, but so that I can share it with others, but more importantly with my children. And I did it. I should have known that it would be a relatively simple casserole. But I didn't think I would be able to get it right away!

So here it is, although I have no idea why it is called that, as it has no Chinese undertone at all. :-) 

Chinese Delight

1 lb. hamburger, browned and drained

1 can whole kernel corn, drained

14.5 oz can petite diced tomatoes (with juices)

1 1/2 cups cooked white rice

1 tsp salt

1 tsp black pepper

1 sleeve butter round crackers (30 crackers)

4 tbsp melted butter 

Preheat oven to 350 degrees. Mix browned burger, drained corn, cooked rice, tomatoes, salt and pepper in a large mixing bowl. Pour into a greased 2qt casserole. Crush crackers over the top, drizzle with butter, and bake at 350 degrees for 30 minutes, until starting to bubble up on the sides.  

Simple Foods

I
am
a
foodie

There. I said it. I LOVE FOOD. I love researching, and cooking, and eating ALL kinds of foods - especially from different areas of the world.

But there is also something to be said for simple, beautiful flavors. And one of my FAVORITE simple foods is a slow cooked pot roast with vegetables.

My "recipe" for pot roast has evolved over the years. When I was first married, I would put a thawed chuck roast into a roaster, top it with a package of French onion soup mix, add a little water and some veggies, and bake it in the oven. When the kids were young, and both my husband and I were working full time, I turned to the crock pot version. Very similar, but in a crock pot on low all day while I worked.

About 7 years ago, I treated myself to my first enameled cast iron dutch oven. (A black Friday splurge!) It was then, and only then, that I found my way with pot roast. The process creates such beautiful flavor, and it is so simple. And always a family favorite.

My current technique (I don't use a recipe) is actually based on a recipe I saw on tv years ago. Such a simple process. A true ONE POT meal with intense flavors. I don't even peel veggies anymore. Carrots and potatoes are simply scrubbed, ends cut off, and chunked. So much easier.

In my mind there are several critical things that make this pot roast OVER the top.

1. A strong sear on the veggies and beef before cooking. The caramelization from the searing gives amazing depth to the flavor and keeps the roast moist.  
2. Using fresh herbs. Throwing in a bundle off fresh herbs again subtly changes the depth of the flavor.
3. I deglaze with a good red wine. Red wine adds SO much flavor to beef dishes.

Heat up olive oil in your dutch oven. Brown the carrots and onions first - just enough to get some caramelization. Pull them out and set aside. Salt and pepper both sides of the roast (I use chuck), and then sear both sides. You want to use a hot pan for this to create a good strong sear. The darker the brown the better, as this creates oodles of brown flavorful bits on the bottom of the pan. I deglaze with a good red wine, put the roast and veggies back in, add some red potatoes, enough stock to go half way up the roast, and a bundle of fresh herbs (this round thyme and rosemary), and cover it. I let it simmer on low for a long time - typically 5-6 hours. The veggies are cooked beautifully, and the roast falls apart. It creates a beautiful simple 

Before (only the searing is done):

After simmering for 5 hours:

Dinner is served (and finished!):

The beauty of this is it's a technique. Not a recipe. Change the veggies - parsnips, rutabaga, cabbage, brussel sprouts, anything! Add garlic. Change the herbs. Really work with what you have! 

Chicken day 3 - Parmesan Chicken Orzo

I LOVE the challenge of feeding our family frugally. And I love home cooked meals for my family. So I am constantly trying to stretch the proteins that I use. One of my favorite proteins to "stretch" is a chicken.

I start with a 6$ whole chicken. (I remember getting them 3/10$ back in the day!) Day 1 is almost always a roasted chicken with veggies. Simple, wholesome, and good for you. I stress the veggies. It is not only better for our health to eat more vegetables than chicken, but if I am going to be able to get a few meals out of this chicken, I have a lot of sides to go along. And nothing is cheaper than some roasted carrots and potatoes. After dinner, I pulled as much meat off the carcass as I could, and then put the bones, along with a couple more carrots and an onion, in water to boil on the stove to make stock.

Day 2 this time around was chicken pot pie. I had a couple of carrots left, a partial carton of half and half, the chicken off the bone, the stock, and luckily a can of crescent rolls in the fridge. (If I hadn't had crescent roll dough, I would have made a crust.)

Day 3 I decided to try something new. I made a parmesan chicken orzo. And it is YUMMY.

I started out browning the orzo, diced onion, and garlic in some butter until the veggies were translucent and the orzo started to turn golden brown. 

Then I started slowly adding my homemade chicken stock, one half cup at a time, stirring the entire time as the orzo started to absorb the liquid. As the stock is absorbed, I added more, cooking until the orzo was al dente. Similar to making risotto.

Then I stirred in the leftover chicken, parmesan, basil, and milk. I didn't have to add any salt and pepper because my stock was heavily seasoned. 

The finished product is wonderful. Nothing fancy, nothing expensive. A quick pasta dish with chicken that will fit the bill for dinner tonight. Paired with roasted veggies it will be wonderful. 

Creamy Parmesan Chicken Orzo

4 Tbsp butter

2 cups uncooked orzo pasta

1/4 cup finely diced onion

3 cloves of garlic, minced

2-3 cups of stock (chicken or veggie), as needed

1/3 c milk

3/4 c parmesan cheese

1/2 tsp dried basil

2 cups cubed cooked chicken

salt and pepper to taste

In the melted butter, saute the orzo, onion, and garlic until the orzo begins to turn golden brown and the onions soften. Over medium heat, add the stock, 1/2 cup at a time, stirring frequently, letting the stock absorb into the pasta. (Watch the heat level - so that the orzo doesn't stick to the bottom and burn.) Continue this for about 15 minutes, letting the orzo absorb stock, until it is al dente. Add in cubed chicken, parmesan, milk, and basil. Remove from heat, and stir until all is incorporated. Salt and pepper to taste.

A northerner's take on a low country boil!

Yes, it is that time of year - MARDI GRAS SEASON!

You would never know I am from the north. This is my absolute favorite time of year. The traditional King Cakes are only eaten from epiphany to fat Tuesday (Mardi Gras), so we celebrate our friends from New Orleans for the entire time. Even though I will cook Cajun food throughout the year, we do tend to eat a lot more of it during this season. And of course, we ONLY eat King Cake when it is appropriate!

I have already made a first batch of king cakes, enjoyed by family and coworkers, and last week we had red beans and rice with sausage po'boys. Some of our standards. But today I made a Cajun sheet pan dinner that was amazing. It took the concept of sheet pan dinners, and combined it with the flavors of a low country boil. (We don't have crawfish up north, so I had to improvise!)

I loaded a greased sheet pan with frozen corn on the cob, quartered red potatoes, and authentic Cajun sausage (from Wilson's market in Alabama). Then I drizzled it with melted butter, seasoned it with my favorite Cajun seasoning from Beazell's in Louisiana, and covered it with foil. Not bad for a Northerner, huh?

After an hour in the oven, the flavors mix and create a perfect Cajun feast!

Cajun Sheet Pan Dinner
(Northerner's Low Country Boil)

1 package frozen corn on the cob (12 small pieces)
2 lbs. good Cajun sausage, cut into 2 inch pieces
6 red potatoes, quartered
1 stick of butter, melted
Cajun seasoning, salt and pepper

Pre-heat oven to 400 degrees. Spray a large sheet pan (with sides), with non-stick spray. Spread out the corn, potatoes, and sausage pieces on the pan, drizzle with butter, and season (to taste) with salt, pepper, and Cajun seasoning. You can be generous with the seasoning! Cover tightly with foil, and bake for 45 minutes. Remove foil, and continue to roast for an additional 15 minutes. Enjoy!

Thanksgiving leftover remake - crock pot split pea soup!

The holidays are upon us, and always such a busy time of year...the baking, the shopping, the decorating, the wrapping. Sometimes it's hard to find time to sit, and enjoy the magic of the season. I am always happy to find some shortcuts to get me through, and as a busy working woman, the crock pot has always been a staple of my busy life. Today we are going to talk about two of my favorite things - my crock pot, and thanksgiving leftovers!

I can't tell you how many times I heard this week on news shows how "everyone loves the thanksgiving leftovers as much as the meal itself". And honestly, it's true. Because the tradition typically creates an enormous amount of leftovers, every family has its own leftover favorites - sandwiches, scalloped potatoes and ham, crazy mash-up casseroles using ALL of the holiday favorites, anything goes.

One of my favorite, overlooked leftover is the ham bone. I don't know if it's intimidating, or why so many people simply toss it out with the garbage, but it really is an amazing ingredient. I often have a tough time deciding what I want to make with it. We have several favorites. Ham and bean soup, Red beans and rice, and of course, the old stand by: split pea and ham soup.

I always remember my mom's recipe box including recipes cut off boxes and bags. Those gems that companies put on their products. And several years ago, I decided to try a crock pot soup recipe on the back of the bag of split peas, and I have never changed a thing. It has a surprising twist, a bit of oregano, and it is the best split pea soup I've found. So simple, so easy, and the perfect comfy food. Mine is simmering in the crock pot now, ready for a warm cozy lunch with some fresh bread.

Crock Pot Split Pea and Ham Soup

1 leftover ham bone 

1 lb split peas, rinsed and drained

1 small onion, finely chopped

1 tsp garlic powder

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

2 tsp chicken soup base (or 4 bouillon cubes)

2 bay leaves

6 cups water

Put everything into a crock pot, and cook on low for 4-6 hours.

Remove the bay leaves and discard. Remove the ham bone, pull all

remaining meat off the bone and return it to the soup. 

Perfect served with crusty homemade bread!

It's so easy. And so good. While my lunch is cooking, I think I'll enjoy another cup of coffee...and maybe a cooking show or two. Remember to enjoy the magic of the season! 

Banana Baked Oatmeal, it's what's for breakfast!

Happy Saturday morning! Sitting here on a cool morning with my cup of coffee enjoying the quiet before my husband gets up. I love my early mornings. I have a loaf of sourdough baked already, and breakfast just came out of the oven. Now to rouse my hubby!

My husband loves bananas. LOVES them. Buys them by the bag. So I am always trying to figure out what to do with those last few bananas that are really ripe. I have an amazing banana bread recipe from my mom, but one can only make so much banana bread and so many smoothies. So I am always on the hunt for banana recipes. I found this one years ago and have modified it for my family. My favorite thing to do. Find a recipe and make it my own. Now if only he would wake up lol.

This baked oatmeal takes about 10 minutes to put together, and bakes for about 25. So it is not only scrumptious, but EASY. And QUICK. It also makes great leftovers for weekday breakfast. So I have been known to make a double batch just to have ready to go breakfast for the week! For me, this recipe is sweet enough as is. But it is also good drizzled with maple syrup. Try it for yourself!

Banana Baked Oatmeal

3-4 medium ripe bananas, mashed (small chunks are good!)
2 eggs, beaten
3/4 cup skim milk
1/4 cup canola oil
1/4 cup maple syrup
2 tsp vanilla extract
2 cups whole rolled oats (not quick oats)
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Preheat oven to 350. Spray a 2 qt casserole with non-stick spray. Combine all of the ingredients in a large mixing bowl until well combined. Pour into casserole, and bake 25 minutes until set. Serves 4-6.

It's THAT easy. And very forgiving. Just warm leftovers in the microwave!

Now go get that second cup of coffee. I know I am. Have a great week!

Pico De Gallo...tis the season!

Went for a walk around our little town this week with my husband. Came across a friend working in their (BEAUTIFUL) vegetable garden. After talking about our lack of ripe tomatoes, we walked away with 20 lbs. of tomatoes (yes we paid for them!) to enjoy. For my husband, that means eating them by the bowl raw and in BLT sandwiches, but for me that means COOKING.

The first thing I made was Pico de Gallo. To me, there is no better way to enjoy late summer's fresh bounty, than with a good fresh Pico - full of tomatoes, garlic, onion, and cilantro. It is incredibly easy to make, lasts in the fridge for days, and can add a fresh twist to so many dishes. My recipe is very basic!

Pico de Gallo

6 Roma (or other similar, meaty) tomatoes, finely diced

1/2 large white onion, finely diced

1 medium jalapeno, seeded, and minced

4 cloves of garlic, minced

3/4 cup (packed) finely chopped fresh cilantro (leaves only)

juice of 1/2 lime

1/2 tsp salt

1/4 tsp pepper

Combine all, cover, and refrigerate, at least four hours. Flavors will continue to marinate the longer it is refrigerated. You can adjust this to your taste - less jalapeno if you want less heat, salt and pepper to taste. 

Some of my favorite ways to use fresh Pico:

• With tortilla chips!
• Warm an 8oz block of cream cheese for 20-30 seconds to soften, top with fresh Pico, and then dip with pretzels or crackers
• Top any kind of Mexican dish - tacos, enchiladas, burritos - perfect garnish to freshen up dishes
• Use it as a bruschetta - on toasted baguette rounds
• Over grilled chicken
• Stir it into warm pasta, and drizzle with a little olive oil, for a fresh pasta option

The possibilities are endless. Experiment, and enjoy! 

A Sunday morning mash-up: a Ranchero Bene

Who doesn't love a good Bene?

It's a beautiful central Wisconsin Sunday morning...perfect for a late brunch for my husband and I. I have had Jones Dairy Farm's Chorizo sausage patties in my freezer, with a new mash-up on my mind, and today was the day!

When I owned the café, one of our customer favorites was our Farmer's Benedict, a twist on the traditional Eggs Benedict (English muffin, Canadian bacon, poached egg, and hollandaise sauce). Our Farmer's Bene was a fresh-baked buttermilk biscuit, topped with Jones' sausage patties, eggs, and our scratch-made sausage gravy...yep. It was amazing.

So on our last trip to Jones Dairy Farm in Fort Atkinson, we found Chorizo patties, and I knew instantly we had a mash-up coming! I have been promising my husband Huevos Rancheros for awhile, and this was the perfect opportunity to create something new and fun - a Ranchero Bene!

Benedicts, versions of them, are not at all an intimidating breakfast, but this one is easiest of all. The toughest part of a Bene is the sauce - hollandaise, sausage gravy, etc. But on my Ranchero Bene, I used jarred salsa. YES. Check it out. Such a fun, easy, and new twist on breakfast!

Ranchero Benedict

English Muffin (I used homemade sourdough, but store-bought is fine!)
2 Chorizo sausage patties
2 eggs
Salsa - your favorite jarred variety

In a saucepan on medium heat, start browning your chorizo sausage patties. With pre-cooked sausages (like those I used), I use some water in the pan while they cook - just enough to keep  them from burning. While the sausage is browning, butter each cut-half of the English muffin, and in another pan, grill/brown the buttered side of the muffin over medium-high heat. You want a nice grilled texture. (Toasting is another option, but once you grill them, you will never toast again!) Remove the grilled muffin halves and set aside, and lower pan heat to low. With a little butter in the pan, fry the eggs to your liking. (Anything goes - it's your preference!). While the eggs and sausages are finishing, warm some salsa in the microwave. You won't want to put cold salsa on your eggs, as it will cool the dish very rapidly.

Then it's time to assemble! Place the two halves of English muffin grilled side up, top with the Chorizo patties, then eggs on top, and drizzle the salsa over all. It is THAT easy. I only made a half for myself (pictured), so this recipe can serve one large breakfast, or two smaller.

I am sure this is not the last mash-up I will share. I get bored easily! And my husband never complains.

Buttermilk biscuit sandwiches, it's what's for breakfast!

I set my alarm last night for a 2am wake-up call so I could catch the lunar eclipse. And the skies were clear, so I am VERY glad I got up to see it. A beautiful bright orange moon...

About 2:30am, I headed back to bed, not needing to get up until 5:00.

at 3:00am I got back up out of bed. oops. Guess that four hours of sleep was all that I needed!

So I decided to play with a recipe, and made fresh buttermilk biscuits for breakfast. I was planning on getting up to make a breakfast sandwich on an English muffin for my husband, but why not make biscuits? I need to find the perfect recipe for the cafe anyway, so it's as good a time as ever to get it done.

Buttermilk biscuits are one of the easiest breads to make. Simple ingredients, no difficult process. I love making them. You can use any buttermilk biscuit recipe you find, as they are all similar and all available online. I'm not posting this recipe yet. It's not perfect. It's close. But I have some tweaking to do! But whatever recipe you try, have fun! Biscuits are very forgiving, and the more rustic they look the better!

 Combine the dry ingredients

Add cubed butter and shortening, using a pastry blender until it's coarse crumbs,

 and add in the buttermilk, combining until the dough comes together.

Pat it out in a circle, cut your rounds, and bake!

It's that easy! Brush with a little melted butter once they're out, and you have a golden biscuit that can be a side for dinner, a base for a breakfast sandwich, end up smothered in sausage gravy, or simply enjoyed as is!

I got a little too ambitious with the breakfast sandwich though - using too much egg and ham. This is a two meal sandwich!

Celebrating Family

Not a normal blog this morning..

This morning we lay my father to his eternal rest... On March 14th, he ended a long journey, 88 years, that for the last decade included severe dimentia. Having lost my mother in 2006, this is bittersweet for sure. The end of a generation of our family. But it's also a reason to celebrate that family.

Last night 25 of us got together to share a meal, and an evening of wonderful story telling and laughing. A true celebration of life, of our lives, and our family.

Our family has a great history of amazing celebrations - around amazing meals.

So today I am dedicating this blog to my family. My crazy, dysfunctional, amazing family, that I love with all my heart.

A typical family gathering, circa 1976?

Celebrate your family - every day. They are yours. 

Now grab another cup of coffee and enjoy the day. :)

My question to you...what is the best cafe/diner food you've ever eaten?

I love to cook. You all know that. And I love eating foods from different areas of the country, different nationalities, etc.

My cooking is about to take a turn - as my husband and I have taken the plunge and purchased a cafe! We are looking to open our new cafe, the gathering place, May 1st, and I've been having a blast with menu ideas. I've been cooking ferociously, as we try different things, looking for the best to put on our menu. (My husband and son are happy to do the taste testing!)

I am so very excited. But so many options. It will be hard to hold back, but I know we have to take baby steps!

So my question to you... what is the best cafe/diner food you've every eaten? I'd love to hear from you!

Don't be afraid - homemade hamburger buns and more!

One of the best tips I have for people wanting to learn to cook, to cook more, to try new things, is to NOT BE AFRAID!

Know that when you try something, you have a very good chance of failure. But it's not the end of the world. And until you try something, probably more than once, you don't know if you can handle it, if it needs tweaking, or if the recipe should just be tossed!

A couple of years ago I learned to make bread. Many of my recipes are made/kneaded in my Kitchen Aid. But I also make breads by hand (on days when I can't have the noise of the mixer - as my husband is sleeping). It wasn't easy taking the leap from bread machine to kneading by hand, and some loaves ended up in the freezer to be used for stuffing down the road because they were too dense. But over time I've learned how the dough should feel, so I can usually add more moisture or flour, depending, saving the bread before baking.

Practice makes perfect!

or at least better~

I have tried many types of breads, and rolls, saving some recipes, tweaking some recipes, and tossing others. And I've wanted to try making hamburger buns for a long time, large, soft, beautiful fresh hamburger buns. We love to make grilled burgers of all kinds, and putting them on purchased buns just seems soo.. wrong!

I found a recipe for "40 minute" buns - seemed easy enough - so I gave it a try. And while they are FAR from perfect, they tasted awesome tonight all toasted up and holding our homemade burgers!

I need to get better at uniformity - and I'm not sure this is the best recipe out there, so I'm not posting the recipe. But I'll keep looking, and trying, until I have the right one to share!

The point of this post is - to not be afraid to try. It won't always be perfect, but it will always be homemade, and made from the heart. And THAT is what it's all about.

when in Rome....

You know the saying. "When in Rome, do as the Romans do."

I like to apply that to my food. (Imagine that!)

We travel a lot. Not glamorous vacations in high-end resorts, but typically road trips, with the destination being a family member or close friend. And the best part of road trips is seeing everything along the way. We have road tripped out west, down south, to the east, and even Route 66. One of my favorite things to do on road trips is sample the local foods - finding small, out of the way eateries that specialize in some of the local favorites.

Being the foodie that I am, I often come home from the trips wanting to recreate what I've enjoyed on my road trip. My family is even guilty - asking me to make something they've had on a trip. I learned early on that living in a small Midwestern town, I don't always have access to ingredients needed. And I have learned to improvise, making muffaletta olive salad from scratch when it wasn't found in the store.

But I am wiser now.

So while other people bring back shot glasses, artwork, and postcards, I bring home souvenirs that will help me in the kitchen - seasonings, condiments, and even chicory. I will even bring back meats, cheeses, and of course wines and beers to enjoy once we are home. (Again the perk of road trips - room for more to bring home!)

We returned a couple of weeks ago from an extended vacation to New Orleans and Memphis. While I've been to New Orleans several times, I had never spent time in Memphis. With family and friends in both places, we got to enjoy amazing local foods - both homemade and in restaurants. My new favorite from New Orleans would have to be the boudin sausage, and from Memphis of course - we had amazing ribs.

So I brought home my souvenirs from both places -a couple of seasonings, the chicory I can't find here locally, as well as the muffaletta salad, and some amazing rib marinade to try.

For me, it allows me to not only play with some new foods, but it makes our vacation last a little bit longer, as we remember our favorite parts of the vacation while enjoying some of that amazing food back home.

So next time you're a world traveler, think about bringing something home for your kitchen. It will give you a reason to try some new recipes!

Italian style cabbage rolls - deconstructed!

Hope you all have your coffee in hand! Time for another round of Saturday morning coffee with Missy! I've been gone for awhile - a long vacation, and then a family issue, but I'm back, and cooking in the kitchen!

I saw a post floating around  for a cabbage roll dish - in a pot on the stove. Knowing I had a half a cabbage left in the fridge from St. Patrick's Day's corned beef and cabbage, I thought I'd put my own twist on it.

I started by browning up some amazing local ground beef with onion and garlic. Once browned, I added in Italian diced tomatoes, some chopped cabbage, and some cooked orzo (I always have some cooked grains in the fridge for easy meals - orzo went well with the Italian twist on the dish!). I added some salt, and seasonings, and had a wonderful dinner for this cold spring day in Wisconsin. Paired with fresh Italian bread from the oven, I think my husband will enjoy dinner tonight!

Italian Style Cabbage Rolls - Deconstructed!
1 Tbsp. olive oil
1 lb. ground beef
1/2 medium onion, chopped
2 cloves of garlic, minced
28 oz. can Diced Italian Tomatoes
1 cup cooked orzo
1/2 medium head of cabbage, chopped
1 tsp salt
1 tsp dried Italian sesasoning


In a large deep saute pan, or a large sauce pan, brown meat with onion and garlic until meat is browned and vegetables are softened. Add canned tomatoes and juice, cooked orzo, salt, Italian seasoning, and chopped cabbage. Cover and simmer untlil cabbage is soft, about 20-30 minutes.

The beauty of this dish - you could use pork sausage instead of ground beef, 

cooked rice instead of orzo... It's an easy dish to modify, to make to your family's tastes. Enjoy!

Freezer cooking for my niece!

I have been doing freezer cooking as part of my menu planning for many years. And about a year ago, I introduced it to a friend, with whom I've cooked many months' freezer meals. Over the last few years, I've amassed some favorite recipes, and tips of the trade. So when I was asked by a niece to cook up some freezer meals for her, I jumped at the chance. I love the challenge of keeping cost low, ingredients fresh, and convenience high!

I compiled a "menu" of items that included noodle sides (for one of her children), some crock pot meals, some fully cooked meals, and some frozen cookie dough for sweets. I didn't have to make it all in one day, so I grouped them according to products, and all totalled, only spent around 4 hours from start to finish!

The main dishes include beef (5), pork (1), and chicken (4). Crock pot meals (4) and fully cooked (6). Ten main dishes (one being soup), and three sides, as well as some frozen cookie dough.

Spaghetti Pie

Calzones

Chicken Tortilla soup

Salisbury Meatballs

Plain meatballs

Garlic Herb Pork Roast

Honey Garlic Chicken

Sesame Chicken

Beef Burgundy

Chicken Marsala

Spicy Thai noodles

Spicy Garlic noodles

Parsley Parmesan noodles

Chocolate Chip Oatmeal cookie dough

The day of prep, I assemble all the ingredients needed.

 I label all of the containers with name, and cooking instructions. When I do freezer cooking for myself, I don't use disposable pans, but rather reusable metal pans that I've purchased just for this use. But being this cooking was for my niece, I had to go disposable.

After everything is pulled, labeled, and ready, it's prep time. Crock pot dishes are loaded into ziplocs:

Recipes that are fully cooked are prepared, cooked, cooled, and frozen. I love making my own meatballs, as I know what is in them, and can control salt content. I have a base recipe, as well as an Italian recipe.I will share the recipes soon!

Not to bore you with thirty pictures of the prep, I will stop here. I was able to produce all of these meals for approximately $175.00 (my estimate before actually adding up receipts). And in only 4 hours. Had I been doing these for myself, it would have been even cheaper. I wouldn't have had an expense in disposable pans, and I would not have had to buy beef at the grocery store (sticker shock at the expense!), much more expensive than when I am using the beef from our freezer (we buy an entire half, saving approximately 20% from grocery store prices!) But even at these prices, 10 main dishes, 3 sides, and 3 boxes of cookies - for a family of 5 - for $175.00. Not a bad price! Hopefully my niece will be happy as well!

I will put together a budget freezer cooking month soon as well. I am picking up our beef this weekend, so I've been trying to clean out the freezer. Soon I will need to restock it!

Happy weekend. Enjoy your day. Grab another cup of coffee!
Cheers!

A Saturday morning ritual

Every Saturday morning starts with a strong cup of coffee (chicory this morning!) and some menu planning. I love planning out the week, picking recipes, and getting geared up to cook. This Saturday has a little bit of a twist, as I am doing some freezer cooking for my niece, so I am pulling that "menu" together, finding the recipes, and writing up shopping lists, and a "to-do" list of food prep, pan sizes, etc. So it's kind of like my weekly planning on steroids!

My "desk" this Saturday morning, hard at work!

Hopefully I'll remember to take some pictures - and have a full blog on this by early next week. Today is prep day, tomorrow will be cooking. I'm delivering to her next Friday on my way to pick up our half a steer. Excited to be able to cook for my family that is not near! What a fun way to be able to do it. And helping her out in the process!

So it's time to finish up, head to the store, and start prepping veggies. Lots to do today! Have a wonderful weekend, and have another cup of coffee!

Cheers!

Stocking a Pantry!

I was asked by some readers to blog about a stocked pantry, as I'm always able to whip something up in a pinch. So today I thought about what makes my pantry "stocked". And I realized it's a number of things! My pantry was not stocked up in one outing to the grocery store. What I've done is build it over the years, based on what we use the most.

• The most important thing to remember is that there is no magical list of what to have in your pantry. It has to be based on your family's habits and tastes. You need to have things YOU use in your pantry, not what some magazine article (OR BLOG!) tells you. I would suggest you sit down with 7-10 of your family's favorite go-to recipes.  From those recipes, create a master list of ingredients needed on hand, along with some other basics, and you have your master list! 
• Once your master list is done, keep a copy in your purse. Take it with you shopping,  and watch for those basics on sale. Stocking up on your basics when they are on sale will save you a lot of money in the long run. I also keep a copy on my kitchen counter when I'm cooking. If I use the last of something, I immediately add it to the weekly shopping list so I don't forget! 
• Find one or two special spice blends that your family likes. Spices that are versatile, that can be used in a variety of dishes. They can be life (and time) savers in the kitchen! I have two go-to spice blends. One is Tastefully Simple's Onion Onion. It is a great all-around seasoning, especially in soups and on roasts or other meat. Another is Slap Your Mama cajun seasoning, which we use on roasted potatoes (regular and sweet), on veggies, in dips and soups.... We could put it on everything. 

Ok, so all this said - I will outline for you what I think a stocked pantry might include. This is to give you an idea of what I am talking about. And honestly, this is not at all what my pantry looks like. Because I cook mostly from scratch, I have shelves of multiple flours, various types of rices and pastas, dried grains, beans, and veggies, and an extensive spice rack, items that most of you would not need. And that's OK. Because it's your pantry, not mine!. But here are some suggestions:

Spices: garlic salt, powder, and pepper (all good general seasonings); parlsey, basil, oregano (Italian cooking); cumin, cilantro (Mexican cooking), and your chosen specialty blends. 

Refrigerator: eggs, milk, butter and margarine, cream cheese, hard cheeses (parmesan, cheddar, mozzarella), bottled Italian dressing (amazing marinade and pasta salad dressing!), canned crescent rolls (great in a pinch for breakfast OR dinner), jarred minced garlic, tortillas, and condiments (vinegar, lemon juice, worcesheshire sauce, mustard, ketchup, mayo, and salad dressing.)

Produce: apples and bananas (great for breakfast or desserts), potatoes (I always have both regular and sweet), garlic (yes, I have multiple forms of garlic in my kitchen!), onions, carrots, and celery.

Dry goods: Canned tomatoes (petite diced, sauce, and paste), canned beans (great for soups, mexican dishes, and chili!), canned veggies, dry pasta (spaghetti type, elbow macaroni, and a specialty like penne) and rice, taco and ranch seasonings, jarred spaghetti sauce, a cake mix or two, a couple of pudding mixes, cream soups, peanut butter, chocolate chips, and some canned stock or bouillon (both chicken and beef). 

Freezer: ground meat, italian sausage, chicken breasts, and shredded cheeses. 

Staples: flour, sugars (brown, powdered, and regular), dry milk powder (again - great to have in a pinch), salt and pepper, and seasoned salt.  

This pantry sets you up to whip up spaghetti pie, any Mexican specialty (enchiladas, burritos, etc.), various soups - chicken noodle, chili, taco, minestrone, or lasagna, easy desserts, and a whole lot in between. It has the ingredients needed for some quick meals, including easy crock pot recipes in a variety of tastes. But these may not be your tastes. That's why it's important to create your own master list. And remember it's a list that will continue to change. Good luck! 

Creative use of leftovers - a saving grace!

It has taken me years to get to the point in my cooking where I no longer have to have a recipe to make dinner for my family. MANY years. Years of pushing by a dear friend, who insisted I stop following recipes! I still follow recipes once in awhile, but I've really gotten comfortable pulling ingredients together for dinner.

This week was a prime example. Wednesday night I had about 45 minutes to cook and eat dinner between Zumba and Bible study. And I didn't realize until half way through the work day that I hadn't planned anything.

In the fridge I found:
1/3 box of velveeta
leftover chili from our chili dogs
leftover chopped onion (also from the chili dogs)
leftover cooked bacon (that NEVER happens - someone didn't see that in the fridge!)

I have made cheeseburger soup many times with velveeta, so I thought I'd try a spicy bacon cheeseburger soup.

I started with a simple roux - melted a stick of butter with some onion, salt and pepper, and then stirred in flour, cooked it off, and started adding milk. Once the base was a little thinner than I wanted, I added the cubed velveeta, stirring it until it melted and thickened the soup. Tossed in the spicy chili (basically hamburger and onion in a spicy tomato paste) and chopped bacon, and viola - an amazing soup! I had cleaned four partial leftovers out of the fridge, and with the fresh bread from the night before - had created a wonderful quick dinner for the family. Everything happened so fast, that I didn't even get pictures!

The key is to not be afraid.. Not everything works. But sometimes you find a diamond - like I did in this soup. So it's always worth the try!

One staple....three meals!

One of my favorite menu-stretching strategies is taking a staple item, and stretching it into multiple meals for the week. I'm known for planned "leftovers" transformed into other dishes. While I am Blessed with two men who both love eating up leftovers, I also want to keep things fresh, not making them eat the same meal for days in a row!

I love to start the weeek with a large ham on Sunday, traditionally baked, served with potatoes and veggie. There is something so comforting about baked ham on a cold day! Day two is scalloped potatoes and ham, or ham and noodles, an old family favorite that my mom used to make. Both dishes start with a simple white sauce, added to ham and cooked egg noodles, or poured over thinly sliced potatoes, onions, and ham. But my FAVORITE in a ham week is day three. I take the ham bone and either slow cook it on the stove all day with either mixed beans and lentils for ham and bean soup, or with dried red beans, to become red beans and rice. Three totally different meals, all based off one ham. Keep this in mind next time ham goes on sale! Always good to have a ham in the freezer, when you can stretch it into three meals!

Another one of my favorite menu stretchers is chili... Not chili soup, with noodles, which is a standard at my house, but meat and bean chili, that I cook in the crock pot all day. It's a recipe that my husband brought home from the mill YEARS ago, and is a standard in our family! It is good with beef or venison, and I love using leftover beef roast. I'll make a BIG roast on Sunday, and then make the leftovers into the chili for Monday. Another time saver is having chopped onion and green pepper in the freezer, either your own from your garden, or purchased. You can throw the chili together before going to work in the morning and dinner is ready when you get home!

Crock Pot Chili

2 - 16oz cans kidney beans, drained

2-14.5 oz cans tomatoes (petite diced, crushed, stewed, whatever your preference)

2 lbs. browned ground meat (or leftover roast)

2 med or 1 lg onion chopped

1 green pepper, chopped

2 cloves of garlic, crushed

2-3 Tbsp chili powder

1 tsp pepper

1 tsp cumin

salt to taste

Put ingredients into crock pot in order listed. Cook on low 10-12 hours. 

So this chili (which could already be day TWO of the roast) is amazing - serve it with cheddar cheese, sour cream, corn chips, anything! But the beauty lies in the transformation of this chili into new meals down the road!

Chili nachos - simply put hot chili over tortilla chips, layer with additional goodies - cheese, onion, lettuce, black olives, etc. Or make it the filling in burritos - using soft taco shells!

MY FAVORITE way to use this chili? A southwest bowl. Cook up some brown rice (or white is fine). Open a can of black beans, and rinse them. Open a can of corn and drain it. Layer rice, beans, corn, and chili. Top with either ranch, or a homemade taco dressing, and VOILA. Instant yumminess in a bowl!

One dressing to try:

Southwest dressing

3/4 cup mayo

1/2 cup milk (can also thicken with a little sour cream per a friend!)

2 Tbsp taco seasoning *

* A recipe for making your own taco seasoning - http://saturdaymorningcoffeewithmissy.blogspot.com/2014/01/stocking-my-seasoning-pantryhomemade.html

The key to stretching your dollars...and making menu planning a little easier? Thinking ahead. Having some recipes in mind for those leftovers.

Cooking according to supply - my Buttermilk Blueberry Cake!

When I went to the store yesterday, I browsed all of the aisles (not many in our little mercantile!), to see what was on sale, and look for inspiration for the week's menus. I always do this - no matter what store I am shopping at. By having a well-stocked pantry, fridge, and freezer, I often have enough to cover, so all I have to buy in a given week is what is on sale!

As I entered the dairy aisle, I found buttermilk on clearance, as it was close to its date. Instantly I knew I had to have it, to treat my family to one of our favorite desserts, a buttermilk blueberry cake. I found the recipe years ago, and have made it over and over. And I knew I still had frozen blueberries from last summer, so I was set.

I don't bake a lot of cakes. Honestly, cookies are my specialty. But when I find a recipe like this, it is all worth the work!

Blueberry Buttermilk Cake
½ cup butter, room temperature
3/4 cup + 2 tablespoons white sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh or frozen (and thawed) blueberries
½ cup buttermilk

Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries. Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with an additional tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

I often double the recipe (which I did today) and bake it in a 10x15 pan, baking for about 43-45 minutes. I prefer baking this in glass pans, but you can experiment! Enjoy....