Battered Chicken or Fish

My Venture into Goodbyes

In the last 14 months, I've posted over 100 recipes. Over 700 people subscribe to my blog and my recipes have been printed more than 40,000 times. I've had a great time doing my blog but it is an ever-increasing drain on my time. As many of you know, I do enjoy cooking but, most of all, I enjoy new recipe development. I've been really busy at work and I haven't had much time to work on new recipes (or even cook for myself!). After weeks of thinking about it, I've decided to quit doing my blog. Sniff!

Before I sign-off for the last time, I wanted to let you know my Top 5 Recipes over the last year. They are:

#1 – Southwestern Eggrolls (a clone of Chili's Southwestern Eggrolls)
#2 – Slow-Roasted Turkey Breast with Gravy
#3 – Catherine's Sweet Potato Mousse
#4 – Clone of Taco Bell's Baja Sauce
#5 – Beef and Potato Tacos

The following posts were the most read (probably because they all contained a funny story):
#1 -- Nacho Cheesy Chili
#2 -- Klingon Chicken
#3 -- Fluffernutter Bread Pudding
#4 -- Tacos al Pastor
#5 -- Dill-icious Potato Rolls (formerly known as Hong Kong Potato Roll Thingies)

Today, I am posting my final recipe. It's a clone of the batter used on Long John Silver's Chicken Planks or fish. I used the ingredient list on Long John Silver's website as a guide to make my own version. I actually like my version of the batter better than the real thing! This batter can be used for chicken, fish, shrimp, onion rings, or even Fried Frito Pie. What?! Fried Frito Pie?! Has he gone mad?! It's state fair season so I wanted to a posting related to foods at state fairs. One of the must-try foods at our state fair was the Krispy Kreme Hamburgers. It's a hamburger with Krispy Kreme doughnuts for the buns. I didn't try this concoction but it sounds really disgusting to me.

The 2010 winner of the Texas State Fair's Big Tex Choice Fried Food Award was a recipe for Fried Frito Pie. Gosh, it seems like they're frying everything nowadays: Fried Oreos, Fried Twinkies, Fried Butter, Fried Beer… Frying Frito pie was an interesting choice so I decided to try making some using my batter recipe. As you all probably know, Frito Chili Pie is traditionally made by ladling chili over Fritos and topping the mixture with cheese (and sometimes onions). Very yummy. How would this work if the chili pie were coated in a batter and fried? It was great! In fact, the photo at the top contains a few nuggets of Fried Frito Pie (as well as a couple of my Chicken Planks). I'll probably never make Fried Frito Pie again but it was fun to try it once.

This is a sad farewell for me. I've really enjoyed and appreciated all of your wonderful comments and support over the last year. I wish I didn't have to work for a living so I could spend more time on my blog! I encourage all of you to keep cooking and trying new foods and flavors. The next time you try a new, funky food, think of me. I'll miss you Blog Buddies! Best wishes – and happy cooking!

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Battered Chicken or Fish
A clone of Long John Silver's™ Chicken Planks or Fish
(Printable Version)

1 1/2 lbs chicken tenders or a mild, white fish (such as cod)
Salt to taste
Flour for dusting

For the Batter:
1 c all-purpose flour
1 1/2 TBSP cornstarch
1 TBSP corn flour (not corn meal)
1 1/2 tsp table salt
1/2 tsp Accent (MSG), optional
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
1 c water plus more as needed
1 tsp vinegar

Oil for frying

Dry the chicken tenders (or fish) well. Salt the chicken tenders (or fish) and set aside. For the batter, whisk all of the dry ingredients together in a medium bowl. Add 1 cup of water and vinegar and whisk smooth. Set aside.

Add about 3" of oil to a medium pot over medium-high heat. The pot needs to be deep enough to hold the oil plus leave plenty of room for the oil to expand when frying. Heat the oil to 350F. While the oil is heating, preheat the oven to 200F.

When the oil is approaching 350F, whisk the batter again. If it has thickened too much, add another tablespoon of water and whisk. Toss 2 to 3 pieces of chicken (or fish) in some flour (dredge the number of pieces that will fit in your pot without crowding it). Shake off all excess flour. Dip a piece of chicken (or fish) in the batter, allow most of the excess to drip off, then slowly add to the hot oil. Repeat with the remaining piece(s). Fry until deep brown. Transfer the chicken to a wire rack inserted into a sheet pan and place the sheet pan in the oven to keep warm until all of the chicken has been fried. Allow the oil to return to 350F before adding more pieces.

Texas Fried Frito Pie
1 recipe of the batter (see above)
1 can of prepared chili (no beans)
1-2 TBSP finely chopped onions, optional
4 oz cheddar cheese
Frito Scoops
Combine the chili, onions (if using), and cheddar cheese in a medium bowl. Use a spoon to add a small amount of the chili mixture to a Frito Scoop. Place on a small cookie sheet. Repeat with as many scoops as you want to fry. Place the cookie sheet in the freezer for about 15 minutes. Freezing the scoops will make it easier to dip them in the batter.

While the scoops are chilling, make the batter and start heating the oil. When the oil is nearly at 350F, pull the cookie sheet out the oven and drop a chili-filled scoop into the batter. Use a form to coat the scoop with the batter. Using the same fork, pull out the scoop – allowing the excess batter to drip off. Add to the hot oil and repeat with additional scoops. Don't overcrowd the pot. Fry until deep brown. Drain on paper towels and keep warm in an oven set at 200F.

Creamed Beef

My Venture into Cafeteria Cuisine
I've been feeling nostalgic so I wanted to post a recipe inspired by foods served in school cafeterias. When I was researching ideas on what to post, I looked at the lunch menus at dozens of schools across the U.S. I was SHOCKED with what I saw. Today, many schools serve mostly prepared processed food such as corn dogs, chicken nuggets, and pre-made burritos. It's sad that many American kids get nothing but the equivalent of heavily processed fast food for both breakfast and lunch. In larger school districts, in fact, I'm not sure that they actually make ANYTHING from scratch. It seems like the only thing they do is heat up commercially made food items that are little more than TV dinners. Smaller school districts seemed to fare better. They often had, what appeared to be, a mixture of home-style and commercially made foods. One day very soon, I fear the good old days of lunchroom staples like homemade cinnamon rolls, freshly made meatloaf, Salisbury steaks, mashed potatoes, and fresh-from-the-oven baked cookies will be relics of the past. Sad. Wow. I'm beginning to sound like my grandmother!

Today's recipe is known by many names:
1) Sh*t on a Shingle
2) S.O.S.
3) Creamed Beef on Toast
4) Chipped Beef on Toast
5) Creamed Chipped Beef

It's an oldie but a goodie. Popularized by the U.S. military decades ago, this was also a popular item in school cafeterias when I was growing up. The dish is traditionally made with chipped beef but variations made with ground beef are also very popular today. The Navy also has their own version which uses onions, tomatoes, and nutmeg. Traditionally, the gravy is served on toast (the shingle) but may be served over mashed potatoes, biscuits, or waffles (a personal favorite). For some, waffles may sound like a weird accompaniment. I visited a restaurant many years ago that served creamed beef on waffles and, before I tried it, I thought to myself, "Nooooo. This is just wrong." So of course I had to try it. But after one bite, I was hooked! It's actually a great combination. Freaky but tasty.

Creamed Beef is hard to reinvent. It's comfort food at its finest. I started out by identifying things I DIDN'T like in Creamed Beef recipes that I had tried in the past. Chipped beef is very salty (and I'm a saltaholic!) so I don't like to use it for Creamed Beef. Some recipes seem to be VERY stingy with the meat. Sometimes, I feel like a crime scene investigator searching for evidence of meat in the gravy. Often times, the gravy was not cooked long enough for the flavors to meld and for the meat to soften. In addition, the gravy was frequently pasty and screaming for flavor. It would also be nice for the dish to have a little color. Without any color, it looks a little sad and uninteresting. Could I make a version that was worthy of being called Sh*t on a Shingle? The pressure was on.

After a lot of testing, I decided I liked adding the scallions for both flavor and color. Red chili flakes woke up the flavor and I like the little specs of red permeating the gravy. The gravy is simmered longer than many recipes – but not so long that the meat turns into baby food. In the end, the dish was tasty and comforting like good, ol' fashioned creamed beef is supposed to be.

When I was growing up, I loved my school's peanut butter bars. They were sweet and crunchy (from maybe Wheaties or Corn Flakes stirred in). That brings back great memories! What was your favorite lunchroom food when you were growing up? Leave a comment at the end of this page and let us know. I hope you enjoy today's recipe – and happy reminiscing!

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Creamed Beef (Sh*t on a Shingle)
(Printable Version)

4 TBSP butter
1 bunch scallions (white, light green, and most of the dark green parts), finely diced
2 cloves garlic, minced
1/4 c flour
3 1/2 c milk (2% works great)
1/4 tsp red pepper flakes (or to taste), optional
1 1b lean ground beef
3/4 c heavy cream
1 tsp Worcestershire sauce (or to taste), optional
Salt and pepper to taste

In a sauce pan, melt the butter. Add the scallions and cook 2 to 3 minutes. Add the garlic and cook 1 minute longer. Add the flour and cook 2 minutes, stirring frequently. Add the milk, red pepper flakes, some salt and pepper then whisk to smooth. Bring to a light simmer (but do not boil).

While you are waiting for the sauce to begin simmering, heat a dutch oven over medium heat. Add the ground beef and some salt and pepper. Brown the ground beef – making sure to break it into small pieces as it cooks. You will not be draining the ground beef after it's browned so be sure to buy leaner cut.

When the meat has browned, pour the sauce into the pot with the ground beef and stir to combine. If the sauce had not started to simmer by the time the hamburger was brown, no problem. Throw it into the ground beef anyway. Bring the gravy to a simmer then lightly simmer for 20 minutes (uncovered) – turning down the heat as needed to keep it from boiling. Add the cream and the Worcestershire sauce (if using) then stir to combine. Return the mixture to a light simmer and heat 5 minutes longer. Too thick? Add a little more milk. Too thin? Let it simmer a few minutes longer. The gravy will thicken as it cools. Taste for seasoning and adjust as needed. Serve on mashed potatoes, toast, biscuits, or waffles.

Recipe Notes:
1) If you want to lighten this recipe up, use lean ground beef or turkey. Skip the cream and just use a total of 4 1/4 cups of 2% milk. If I worked in a school cafeteria, this is how I would make it for the kids.
2) If you don't like Worcestershire sauce, feel free to leave it out. I like it so I always add extra.
3) If you are partial to chipped beef, feel free to use it instead of ground beef. However, I would not add any extra salt unless it is needed at the end.

Homemade Breakfast Sausage

My Venture into Sausage
Pork and I go way back. You know my thunder thighs? They're mostly ham. My blossoming belly? That's primarily bacon. And my roomy patootie? Now that's from all kinds of sausage from all four corners of this planet. Kielbasa, Spanish chorizo, andouille, mortadella, landjager, hot links, bratwurst, bangers, genoa salami, pepperoni, bologna, American hot dogs, snags and lap cheong – I love 'em all! However, good 'ol American breakfast sausage is still one of my favorites.

We all have preferences when it comes to sausage. I don't like sausage that's overly spiced with sage nor overly sweetened with maple. The spices I add to my sausage augment the flavor of the pork but do not overpower it. There is an Amish community about 45 minutes away from where I live called Yoder and they sell their own meats – including some great sausages of different varieties. They have mastered the art of sausage making and their sausage will beat mine any day.

Why make your own sausage? First, it's fast. It takes five minutes to mix up a batch of this sausage. Second, you can make it a LOT cheaper than you can buy it in the store. Third, you can control the fat, sodium, sugar, and nitrate content as well as the kinds of spices and herbs you add so as to better suit your health goals and flavor palate.

Be sure to read the notes at the end of the recipe below. I give several pointers on making your own bulk sausage – even an ultra-lean alternative preparation. You can use this sausage to make patties, sausage gravy, scrapple, facial masks, or anything else you might use bulk sausage in.

I wonder how the pictures turned out. I took two pictures and the batteries in my camera died so I'm recharging them right now as I'm writing this. I took the time to make some homemade biscuits to go with the sausage and I don't want to have to go to all of the effort of setting up a second series of shots when the camera batteries are recharged. If the above picture looks crappy, you'll know why! Sometime, I'll have to post my recipes for my Old Weigh Station Biscuits and Sausage Gravy. Both are very yummy. I'm still really busy at work so that will have to wait for another time.

You want to know a secret? Guess what kind of sausage is my favorite? Vegetarian sausage. YES...vegetarian sausage! I'm big enough to have my own postal code and you'd never believe I liked vegetarian sausage. Love it!

Anyway, I hope you enjoy today's post. You have to give it a try some time since it is so quick and easy-to-make. Enjoy – and happy sausage making!

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Homemade Breakfast Sausage
(Printable Version)

1 tsp table salt
1 tsp sugar
1/2 tsp black pepper
1/2 tsp dried parsley
1/2 tsp rubbed sage
1/4 tsp ground marjoram
1/4 tsp dried thyme
1/4 tsp red pepper (optional)
2 tsp water
1 lb ground pork or ground turkey

In a medium bowl, combine all of the ingredients except the ground pork or turkey. Whisk until the spices are moistened. Add the ground pork or turkey and stir until thoroughly combined (I use my hands). If you have time, cover the sausage and refrigerate for a couple of hours to allow the flavors to meld. If you don't, the sausage will still taste great.

To cook, form the sausage into patties (or crumble if making sausage gravy). Cook over medium heat until the sausage has nicely browned on both sides.

Notes:
1) I love this with ground turkey! I prefer ground turkey with a mixture of white and dark meat so the cooked sausage isn't so dry.
2) Buying ground pork from the grocery store is a big time-saver. However, it can sometimes be hit or miss. Commercially ground pork averages about 70% lean meat. Ground pork can come from various parts of the pig so you really never know what you're getting. If you have a grinder or food processor (or a nice butcher!), grind your own pork so you know what cuts are going into the sausage.
3) For an ULTRA low-fat version: Buy some pork tenderloin on sale and trim off all of the fat. I cut it into 1" cubes (1 lb of pork after trimming) and freeze it in single layer on a sheet pan for about 20 minutes or so. The outside should be firm but the inside should be pliable. While the pork is freezing, combine the other ingredients in a small bowl and whisk to combine. Sometimes, I substitute vegetable oil for the water (shhhhh!) when using this method so it is not as dry. Transfer the pork to a food processor and dump the herb mixture on top. Whiz the pork (scraping down the bowl as necessary) until it is as finely/coarsely ground as you like. Pork tenderloin is similar to a boneless, skinless chicken breast in fat content so this preparation is great for someone who wants pork sausage on a low-fat diet. As with many other ground, low-fat proteins, this ultra low-fat version can get a little dry and spongy when cooked. The flavor is great if you don't mind a drier sausage with a slightly spongy texture. It's not my favorite way to make it but I offer this as a very healthful alternative.
4) I, personally, like the clean taste of white sugar in sausage. Feel free to substitute brown sugar or maple syrup if that's your thing.

Pimento Cheese Spread

My Venture into Spreadable Cheese
The South has given us many culinary delicacies including fried chicken, cornbread, fried green tomatoes, and biscuits. However, one of my personal favorites is pimento cheese spread. Oooh, yessss. It's traditionally made with sharp cheddar cheese, pimentos, and mayonnaise and often eaten on sandwich bread. Could I improve upon this classic southern cheese spread? Probably not but I thought I'd give it the old college try.

When I was growing up, pimento cheese was not a staple in my house. It was only when I went to college that I began eating it in earnest. A few years ago, I ordered some from a mail-order company called Zingerman's and LOVED it. I especially loved the crock it came in, which you can see in the picture above. I love their cheese spread because it's a bit spicy. You'll notice that I add cayenne or chili peppers to a lot of my recipes because I definitely appreciate spiciness in my food. My recipe for pimento cheese spread is no exception. It's assertively flavored with onion powder, garlic powder, and yes, cayenne. Don't worry though! You can decrease those spices, if desired.

There is so much you can do with pimento cheese spread. My mother likes it in grilled cheese sandwiches and on top of baked potatoes. I like in on hamburgers, crackers, or celery. Your options are endless. I do like it with sharp cheddar cheese but I often change it up a bit and make it with one of my favorite cheeses, manchego, which is a sheep's milk cheese from Spain. For today's post, I made one batch with sharp cheddar and the other with manchego. The lighter of the two spreads is made with manchego. You can click on the above picture to get a better view.

Many moons ago, I let my friend Denise try some of my pimento cheese spread – which I make far spicier for myself than the recipe you will see below. She also likes spicy food but I think I blew her socks off. Trust me – the recipe below is MUCH tamer than I make it for myself.

This is a great summer treat. Take some to work to snack on or take it to the park with your kids. I hope you like it. Enjoy – and happy spreading!

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Pimento Cheese Spread
(Printable Version)

3 oz cream cheese, softened
3/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt or to taste
1/8 tsp cayenne pepper (optional)
3/4 c mayonnaise (not Miracle Whip)
8 oz brick of cheese (cheddar, colby, and manchego all work well), ground or finely shredded
2 oz jar pimentos, drained

Using the paddle attachment of your mixture, beat together the cream cheese, onion powder, garlic powder, salt, cayenne (if using), and mayonnaise. The texture of the spread is creamiest when you grind the cheese and pimentos using the grinding attachment of your mixer. If you have a grinding attachment, grind the cheese and pimentos into the bowl containing the cream cheese mixture. If you do not have a grinding attachment, grate the cheese using a fine grater and finely chop the pimentos then add them to the bowl containing the cream cheese mixture.

Beat the cheese and other ingredients together on medium speed until the mixture is fluffy – about 1 minute. Scrape the bowl and beat another minute or so.

Transfer the cheese spread to a bowl, cover, and refrigerate for 2 hours before serving.

NOTES:
1) With this amount of onion and garlic powder, this recipe is more assertively flavored that other pimento cheese spreads. If you are sensitive to the flavor of onions and garlic, use less in this recipe.
2) My personal favorite is to use manchego cheese (a Spanish sheep's milk cheese). Very yummy!
3) My mother likes this spread in grilled cheese sandwiches and on top of baked potatoes.
4) Whatever you do, do NOT use pre-shredded cheese. Pre-shredded cheese is coated to prevent the cheese from sticking together – which is not what you want in a cheese spread. Be sure to use fresh cheese in this particular recipe.
5) This tastes great when made with 2% sharp cheddar, light cream cheese, and reduced-fat mayo. It's so flavorful, you'll never miss all of the fat.

Corn Fritters with Honey Mustard Dipping Sauce

My Venture into Fritters and Dipping Sauce
Sorry for my short absence blog buddies! I've been very busy as of late and I've not had as much time as normal to work on my blog. I've even had to resort to (gasp!) frozen pizza for dinner a couple of times during the last few weeks. The SHAME!!!

When I was growing up, my mother would fix corn fritters from time to time. Corn fritter recipes, like barbecue recipes, are a regional thing in the U.S. In parts of the U.S., corn fritters are fried and topped with syrup. Very tasty. Some recipes have cornmeal in them and remind me somewhat of hushpuppies. Very tasty. However, this recipe is nothing like either of those. My corn fritters are, regrettably, deep fried. I know, I know!!! It's fairly easy to get a really crisp exterior when deep frying batter-coated fish, chicken, steak, etc. because the interior is not all batter. However, when you deep fry a doughnut, Indian taco, corn fritters, etc, it's really hard to get the same kind of crispy exterior.

My mom's corn fritters were really good but I wanted a crispier exterior. That's a tall challenge! More liquid in the batter would make it crispier (strangely enough) but too much allows excess oil to absorb too easily into the fritter. Milk, a common liquid in corn fritters, tastes great but softens breads/doughs. After lots of trial and error, I got a combination of ingredients that fairly work well. This type of corn fritter will never be as crispy as eating an onion ring but these fritters have an acceptable level of crispiness on the outside without sacrificing the texture and flavor of the inside. It's all about balance.

I've never been a big Honey-Mustard fan. It's OK but I can live without it. Someone recommended that I try a Honey-Mustard Dipping Sauce on Recipezaar and, I have to admit, IT WAS GOOD!!!! It's acidic and not too sweet, which makes it perfect to eat with fried foods – like corn fritters. I made some of the dipping sauce for another dish and had some dipping sauce leftover in my fridge. When I was experimenting with the fritter batter, on a lark, I decided to dip some in the Honey-Mustard Dipping Sauce. I was transformed by the interesting combination of flavors. Sweetness. Tartness. Mild spiciness. It was heaven. I only wish I came up with the recipe for the dipping sauce!

Even if you don't do the corn fritters, you HAVE to try the Honey-Mustard Dipping Sauce. It's to DIE for! Enjoy – and happy dipping!

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Corn Fritters with Honey Mustard Dipping Sauce
(Printable Version)

For the Fritter Batter:
1 1/4 c plus 1 TBSP flour
3 TBSP cornstarch
1 1/2 tsp baking powder
1 tsp salt
2 tsp sugar
1 egg, beaten
3/4 c cold club soda or seltzer water
1-11oz can whole kernel niblet corn (drained) OR 15 1/4 oz can of whole corn (drained) OR 1 1/2 c corn
Oil for frying

For the Honey Mustard Dipping Sauce:
Recipe is from Lorraine of Recipezaar

1/2 c mayonnaise (not Miracle Whip)
1/4 c yellow mustard
1/4 c honey
1 TBSP rice wine vinegar
Pinch of salt
Pinch of cayenne pepper (optional)

Whisk the honey mustard ingredients together, cover, and chill for 2 hours before serving. This is more like a sauce than a dip so it is fairly thin – which I think works great for the corn fritters.

Heat a pot of oil (about 3" deep) to 350F. Be sure not to fill the pot more than halfway up with oil to allow room for the oil to expand when frying.

While the oil is heating, whisk the dry ingredients together in a medium bowl. Just before the oil reaches 350F, add the beaten egg and club soda to the dry mixture and whisk until just combined. Add the drained corn and use a spoon to fold it in.

Add about one tablespoon of the batter to the hot oil. I use a small cookie scoop to make it easier. Don't add more than a tablespoon of the fritter batter (or add too many fritters to the oil) or they will not crisp up well. You may be tempted to immediately turn the fritters. Resist that urge. After about a minute, some of the interior batter will start to ooze out – releasing some of that interior moisture that keeps the fritter from getting crispy. The fritter should, when it's ready, flip over by itself. If you flip the fritters over prematurely, the outside will set too fast and the molten center will not ooze out – making a softer exterior.

Transfer the fritters to a paper-towel lined plate and sprinkle them with a little salt. Serve them piping hot with the Honey Mustard Dipping Sauce while you slave away and fry more of the fritters using some of the remaining batter.

Shepherd's Pie Lasagna

My Venture into Non-Traditional Lasagna
Today's recipe is a work in progress. Initially, I was trying to make a meat and potato version of pierogi lasagna. I've had pierogi lasagna made with only potatoes, caramelized onions, and cheese. It was tasty but a bit too carby for my taste. After tweaking this recipe several times, it's now to the point that it's more like a shepherd's pie – hence the name "Shepherd's Pie Lasagna." It has all of the key ingredients in a shepherd's pie but is layered like a lasagna.

I'm not ready to say this recipe is exactly to my liking. Don't get me wrong – it's very tasty. This is comfort food at its finest. If you like meat and potatoes, I think you'll like this dish. That said, I think it can stand some improvement. Sometimes when I'm developing a recipe, I have to step back and not make it for a while. Every so often, I like to post in-progress recipes like this one so my blog buddies can offer advice on improvements. What would you do to make this recipe better? If you make it, what did you think? What does it need? What should I tweak. Any advice would be greatly appreciated!!!

Do any of you watch the television show "Lost" on ABC? The series finale is tonight (Sunday) and I CANNOT WAIT to watch it. Right before it comes on, I'm turning off my cell phone, shutting off my lights, and making some popcorn. For two hours of ecstasy, I will be sitting in my easy chair without blinking or moving. That show is almost as good as Star Trek. Almost. This Shepherd's Pie Lasagna is a perfect send off for the show. Do you know why? Because the main character's name is Jack SHEPHARD. Get it? Huh?! See…see! Yeah, I know. I need to get a life.

I often get emails from people requesting recipes for dishes they don't know how to make – especially recipes for foods from their favorite restaurants. As many of you know, I really enjoy developing recipes so feel free to let me know what you'd like to see on my blog. If you have any requests, just leave a comment at the bottom of this webpage. If I think your request will have public appeal, I'll try to post a recipe sometime. I hope you like today's experimental recipe. Enjoy – and happy getting "Lost"!

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Shepherd's Pie Lasagna
(Printable Version)

For the Potato Layer:
2 egg yolks
2 c leftover thick mashed potatoes
1/2 c freshly grated sharp cheddar cheese
1/2 c freshly grated parmesan cheese
2 - 3 TBSP flour (depending on how thick your mashed potatoes are)
1 TBSP butter
1/2 bunch scallions (white and light green parts), chopped

For the Meat Layer:
1 TBSP oil
1 medium onion, chopped
3 cloves garlic, minced
1 lb ground beef
Salt and pepper to taste
1/2 c red wine (such as a merlot)
1 cup frozen peas and carrots
1 can (10 3/4 oz) low-sodium cream of mushroom soup
1 1/2 tsp beef bouillon
1 TBSP worchestershire sauce
1 1/2 c milk
1 1/2 c freshly grated sharp cheddar cheese

For the Top Layer:
1 1/2 c freshly grated sharp cheddar cheese
2 to 3 TBSP cooked and crumbled bacon pieces (I use "Real Bacon" from the salad aisle)

Other Ingredients Needed:
9 No-cook lasagna noodles
Chopped scallions or parsley for garnish

For the Potato Filling: In a large bowl, add the egg yolks, leftover mashed potatoes (cold or room temperature), the cheeses, and the flour then stir to combine. In a large skillet, melt the butter over medium heat. Add the chopped scallions and sauté until soft – about 3 minutes. Add the scallions to the potato mixture and stir to combine. Set aside until needed. Note: It is important to you use somewhat thick, leftover mashed potatoes (or use store-bought). If you normally prepare thin mashed potatoes like my grandmother does, the potato filling will not set up properly and will be a bit messy when you cut into the cooked lasagna. It'll still taste good but it will be a bit messy.

For the Meat Filling: In the same skillet you cooked the scallions in, heat 1 tablespoon of oil over medium heat. Add the onion and cook 2 minutes. Add the garlic and cook 1 minute longer. Add the hamburger and a little salt (not too much since you'll be adding salty bouillon later) and some pepper. Brown then drain. Return the browned meat to the skillet over medium-high heat. When the skillet is really hot and the hamburger is sizzling really well, add the wine and stir until it has mostly evaporated and absorbed into the meat – about 4 minutes. This cooks off most of the alcohol so the meat does not end up tasting "boozy." Add the peas and carrots and stir to combine. Add the soup, bouillon, worchestershire sauce, and milk and stir to combine. When the mixture begins to simmer, reduce to medium heat and cover. Simmer 10 minutes (covered), stirring after 5 minutes. Remove the lid and continue to simmer uncovered for 5 additional minutes or until the mixture is pretty thick. Taste for seasoning and adjust as needed. Set aside until needed. You will add the cheddar cheese during assembly.

Assembly Instructions: Preheat the oven to 350F. When the meat is in its last 5 minutes of cooking, fill a 9 x 13" dish with very hot tap water. Place the lasagna noodles in the water and allow them to sit for about 5 minutes – swishing them around every so often to make sure they're not sticking together. After 5 minutes, remove the softened noodles one-by-one from the water and place them on a clean kitchen towel to drain.

Spray a 2-quart dish with cooking spray. Place about 1 cup of the meat filling on the bottom of the dish. Add a layer of the noodles – tearing the noodles as needed to get them to fit in the dish. Place half of the meat filling on the noodles followed by 1 1/2 cups of cheddar cheese. Add another layer of noodles. Next, add the potato filling and spread the potatoes as evenly as possible – going all of the way to the edge of the dish. Add a final layer of noodles then top with the remaining meat mixture. Sprinkle 1 1/2 cups of cheddar cheese on top. Spray a piece of foil with cooking spray and cover the lasagna. Bake for 30 minutes then remove the foil and bake an additional 30 minutes. Sprinkle the bacon pieces on top and return to the oven for 3 minutes to crisp up the bacon. Let cool 10 minutes before serving. Garnish with chopped scallions or parsley.

Individual Chicken Casseroles

My Venture into Motherhood
To be celebrated properly, Mother's Day needs to be a lot longer than a single day! After all, for many of us, your mom was there to fix you dinner, keep your house clean, hug you when you were sad, teach you right from wrong, be your #1 fan at sporting events, and protect you from the monsters that lived under your bed. Cardinal Mermillod once said "A mother is she who can take the place of all others but whose place no one else can take." Truer words have never been spoken.

Today's recipe is quick and easy-to-make. It's really tasty and nice to serve in individual gratin dishes. Don't make this for Mother's Day. It's not special enough. Instead, as a surprise, make it for Sunday dinner sometime when she's least expecting it just to remind her that you still care.

I am blessed to have such as great mom who inspired me with her great cooking. I hope you've all been equally blessed and have wonderful memories from your childhood. I know I do! One thing that many of us can agree on is that we love our mothers but they can be a little nutty sometimes – my mother being no exception. I'm sure we all have tales of the crazy, little things our mothers did when we were growing up. For today's post, I came up with a list of things you can do to prove you're a good mother.

You know you're a good mother if you can…
1) Gracefully smooth things over when grandma asks "Now who's that nice young man you brought with you today?" while pointing to your daughter's lesbian girlfriend.
2) Spin your head around like that girl in the Exorcist while driving down the freeway and, in a possessed voice, threaten your son with bodily harm if he doesn't stop bugging his sister.
3) Give your husband the look of death when he asks you to come change the channel since he can't find the remote control for a TV that's 10 feet away.
4) Scream from the bathroom "%$^&#!!! Who left the &@#$% toilet seat up?!" – not realizing a priest is standing in the living room after having just arrived for an unexpected visit.
5) Resist buying something at the store unless it's double-coupon day at the Piggly Wiggly.
6) Guilt your kids into doing something by reminding them that you were almost ripped to shreds after 36 hours of labor that required a 5-stitch episiotomy.
7) Remind your kids on several occasions that, 35 years ago, you ruined her priceless collection of records by using them to skate across the basement floor.
8) Yell loud enough to be heard at a friend's house down the street because somebody ate the last %&#$@ can of fruit cocktail.
9) Smack your husband for allowing your daughter to shave the cat with your leg razor while he calmly watches the nightly news.
10) Maintain your girlish figure while taking care of 4 young kids and subsisting on a diet of entirely Pepsi and cigarettes.

My mother must be a GREAT mother because she's done several of the above things. I love you Ma and Happy Mother's Day!

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Individual Chicken Casseroles
(Printable Version)

2 TBSP softened butter
1 bunch of scallions (white and light green parts), chopped
3 cloves garlic, minced
1 can (10 3/4 oz) low-sodium cream of mushroom or cream of chicken soup
1/2 c milk
1 tsp chicken bouillon granules or Better than Bouillon (or 1 chicken bouillon cube)
1/2 tsp paprika
1/2 tsp black pepper
4 oz softened cream cheese
1 3/4 c sharp cheddar or your favorite cheese, divided use
1 c cooked cubed or hash brown potatoes (I use Simple Potatoes brand in the refrigerated section of my supermarket)
2 c cooked chicken cut into bite-size pieces (I used leftovers from a roasted chicken)
25 butter crackers (such as Ritz or Townhouse), roughly broken into small pieces
2 TBSP butter, melted
1 c french fried onions (optional)
Garnish with chopped scallions and finely diced red bell pepper

Preheat oven to 350F.

Heat a skillet over medium heat with the butter. After the butter has melted, add the scallions and cook about 2 minutes. Add the garlic and cook 1 minute longer. Add the soup, milk, bouillon, paprika, and black pepper and stir to combine. Heat until the mixture is hot then add the cream cheese and 1 cup of cheddar cheese (reserve the remaining cheddar cheese for the top). Stir until the cheeses melt. Fold in the potatoes and chicken. Taste for seasoning and adjust as needed.

Spoon the chicken mixture evenly into 3 individual gratin dishes (or an 8x8" baking dish) that has been sprayed with cooking spray. Sprinkle 1/4 c of cheese on top of the chicken mixture in each dish.

In a medium bowl, break the crackers into small pieces (about 1/2"). Do not pulverize into crumbs. Add two tablespoons of melted butter and stir to combine. Top each gratin dish with 1/3 of the crackers. Place the gratin dishes on a sheet pan and bake for 20 minutes or until the top is nicely browned and the casseroles are bubbling around the edges. If using french fried onions, add to the top during the last 4 minutes of cooking. Garnish with chopped scallion tops and finely diced red bell pepper.

Breakfast Enchiladas

My Venture into Breakfast Food
I could eat breakfast foods at every meal. By far, breakfast is my FAVORITE meal of the day. Bacon. Eggs. Sausage. Hashbrowns. Pancakes. No wonder my thighs rub together when I'm walking down the hall. Today's recipe can be made full-flavored (which is the nice way of saying "fattening") or it can be made more figure-friendly. I certainly love the high octane version but the lighter alternative is actually quite tasty as well.

You'll notice in the recipe below, there are quite a few ingredients. Although it is not difficult to make, you would not normally make this for a normal weekday breakfast unless you like getting up at 5:00 a.m. This would be perfect for Sunday brunch, Christmas morning, or even a Saturday night card game with the guys. I tried to incorporate several short-cuts to help everything come together faster (although I don't normally use those short-cuts when I make it myself).

I was not sure if this recipe would be "blog worthy" so I made it, took quick pictures, and drove to my mother's house with the breakfast enchiladas in-hand. My mother loathes sausage so I assumed she would hate this recipe. My teenage nephew and middle-aged sister were also visiting so it was a good chance to get input from different people. Would they like this concept? Would they think it was too spicy? Would they think it was too heavy? Would they run screaming from the house and vomit uncontrollably in my mother's front yard…again? To my surprise, they all loved it! It's always hard to please people when it comes to spiciness level. Mom thought it was just a hair too spicy for her (she thinks water is spicy). My sister, who also doesn't like spicy food, thought it could be spicier. My nephew thought it was perfect. They all agreed it would be blog worthy and cannot wait for me to make these breakfast enchiladas for them again.

You'll have to forgive my uninspired pictures. I baked the enchiladas at my place because I hate cooking at my mother's house. I normally would have plated a couple of enchiladas and made them pretty for you all but that would have taken too long and they would have gotten cold before I got to my mother's house. So, I opted to take the easy way out and photograph them while they were still in the dish. It's not as pretty this way and you don't get a sense of what they look like but my mother comes first! You know, Mother's Day IS coming up and Mother's Day is not so much a DAY in my family as it is a SEASON.

These breakfast enchiladas are meaty and creamy on the inside. They're very filling. The cheese sauce on top is to-die-for. Very cheesilicious! I hope you enjoy my latest creation. Enjoy – and happy eating!

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Breakfast Enchiladas
(Printable Version)

Filling:
1 TBSP oil
1 small onion, finely diced
3 cloves garlic, minced
12 oz breakfast sausage or chorizo
1 1/4 c cooked cubed potatoes or hashbrowns (I use Simply Potatoes® from the refrigerated section of
my grocery store)
Scrambled Eggs (recipe follows)
1 2-oz jar chopped pimentos, drained
1 4.5-oz can green chiles, drained
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack (or a
combination of cheeses)
Salt and black pepper to taste

Scrambled Eggs:
1 TBSP butter
5 eggs, beaten
Salt and pepper to taste

Chipotle Cheese Sauce:
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 1/2 tsp kosher salt (3/4 tsp table salt)
1/2 tsp pepper
2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)
8 oz (2 cups) freshly grated sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)

Other Ingredients:
8 fajita-size flour tortillas (about 6")
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack for topping
Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro

Preheat the oven to 350F.

Heat a large skillet over medium heat with 1 TBSP oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown – breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.

To make the Chipotle Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.

While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cook the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.

To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.

Spoon about 1/2 cup of the filling into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas – making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.

NOTES:
1) With 2 tablespoons of adobo sauce (and no chipotles), you will have a subtle background kick in the sauce. My sister, who doesn't like spicy food, says it could be spicier. My mother thought it was spicy but not too much. My teenage nephew didn' t think it was spicy. If you are very sensitive to spicy things, I recommend decreasing the amount of adobo sauce. If you really want a kick, throw in a minced chipotle.
2) To lighten the recipe, use 2% cheddar, 2% milk, fat-free tortillas, and reduced-fat sausage. You could also use egg whites instead of whole eggs.

Barbecue-Stuffed Corn Muffins

My Venture into Stuffed Corn Muffins
Anybody who regularly reads my blog knows the joy I get from cooking comes from making new recipes. I rarely make a recipe in its original form because I normally have lots of ideas of how I'd like to change it. Every so often, I come across a recipe that I just cannot think of a way to change. Today's recipe is like that.

I found today's recipe on Food Wishes – a video cooking blog that I love to frequent. I think this recipe is innovative and easy and I'm kicking myself in the rear for not having thought of it myself! I made a couple of very small changes to Chef John's recipe but they are hardly worth mentioning. He adds more milk than I do and his filling is drier. He also adds cheese on top (which I wasn't excited about) and he used muffin liners and I didn't.

This recipe is kind of the like the American version of cha shao bao (char siu bao for you Cantonese speakers). Cha shao bao is a Chinese steamed bun that is stuffed with Chinese-style barbecue pork. Very tasty. My backside bears many dimples caused by eating too many cha shao bao over the years.

Do you ever get in one of those moods when you JUST don't want to cook? I'm in one of those moods. That's why I like today's recipe. It can be put together and baked in just minutes. It's painfully simple and it's a great way to use up leftover barbecue meat. If you don't have any leftover barbecue, just go to your favorite BBQ restaurant and pick some up. I hope you like today's recipe as much as I do. Enjoy – and happy stuffing!

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Barbecue-Stuffed Corn Muffins
(Printable Version)

1 egg
1/4 c milk
1/2 c freshly grated cheddar, monterrey jack, or pepper jack cheese
1 8.5-oz box Jiffy Corn Muffin Mix (or a similar brand)
1/2 to 3/4 c leftover barbecue pork, rib meat, or brisket (cut into small pieces)
Barbecue sauce to taste

Preheat oven to 375F.

In a small bowl, add the leftover barbecue pork, rib meat, or brisket that has been cut into pieces. Add enough barbecue sauce to make the meat nice and wet but not swimming in sauce. Set aside. Butter or spray 6 wells of a muffin tin. Set aside.

In a medium bowl, whisk together the egg and milk. Fold in the cheese and corn muffin mix until the mixture is well combined.

Add approximately 2 tablespoons of batter to each of the six wells (I use a cookie scoop). This should use up half the batter. Spoon about 1 tablespoon or so of the barbecue meat on top of the batter in the wells – making sure to keep the meat from touching the sides of the pan. The meat needs to be somewhat piled up in the center. Evenly add the remaining batter to the top of the meat in the wells. Bake about 13 to 16 minutes or until the muffins have browned on top. Allow the muffins to cool for several minutes before attempting to remove them from the muffin tins. Makes 6.

Ham and Potato Soup

My Venture into Simplicity
Aaaaah. Spring is my favorite season. The days are longer. Flowers are blooming and the birds are singing. Spring has always been a time of renewal and rebirth. I have been getting tired of the look of my blog so, in the spirit of spring, I decided to freshen it up a bit.

You'll notice a new header at the top of my blog. I've also added a navigation bar at the top so you can more easily search for ingredients or recipes by clicking in the search field in the upper-left part of the page. I've made my blog about 20% wider so there is less dead space in the left and right margins and the background color is no longer white but rather a greyish blue. I'm not into "busy" webpages that have a lot of extraneous images and patterns. As with my cooking and recipes, I appreciate simplicity the most.

Today's recipe is so quick and easy-to-make but tastes SO GOOD. Isn't it interesting that the simpliest of ingredients can make the best tasting food? Ham and potato soup is really inexpensive to make. I used leftover ham and the rest of the ingredients I either had on-hand or were very inexpensive to buy. Simple, wholesome, inexpensive, and great-tasting. That's my kind of cooking!

Leave a comment and let me know how you like the new look my blog. Enjoy the Ham and Potato Soup – and enjoy the beauty of spring!

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Ham and Potato Soup
(Printable Version)

2 large russet potatoes, peeled and cut into 1/2" cubes
6 TBSP butter, divided use
1 1/2 bunches scallions (white and light green parts), chopped
4 cloves garlic, minced
1 1/4 c diced cooked ham
3 1/2 c water
2 TBSP chicken bouillon granules
1/2 tsp black pepper
5 TBSP flour
2 c half-n-half
Salt and pepper to taste
Optional garnishes: Freshly grated cheddar cheese, scallion tops, and cooked bacon pieces

Heat a dutch oven over medium heat with 1 tablespoon of butter. When melted, add the scallions, garlic, and ham. Saute for 3 minutes. Add the potatoes, water, bouillon, and pepper. Cover and crank up the heat to medium-high and bring to a boil. When boiling, reduce the heat and simmer for 12 minutes or until the potatoes are tender.

While the potatoes are simmering, in a separate saucepan, melt the remaining 5 tablespoons of butter over medium heat. When melted, add the flour and whisk constantly for 1 minute. Slowly whisk in the half-n-half. Once the mixture comes to a simmer, cook about 3 minutes, whisking often.

When the potatoes are tender, add the half-n-half mixture to the dutch oven and stir. Allow the mixture to return to a simmer then cook 2 minutes longer. Taste for seasoning and adjust as needed. If the mixture is too thick, add a little water. If it is too thin, cook a few minutes longer.

Ladle the soup into a bowl and top with any optional garnishes such as freshly grated cheddar cheese, scallion tops, and cooked bacon pieces.

Fried Asparagus

My Venture into Fried Asparagus
Just a short post this week. My inspiration for this recipe comes from the fried green beans (and fried pickles) from a local bar called Larry Bud's. I'm not a huge pickle fan but their fried green beans are really addictive. The reason I made this recipe is simple: I had asparagus I needed to get used up and I wanted to throw out the oil from the Southwestern Eggrolls I made a while back. I rarely deep fry and I know you can strain the oil and save it for later use. However, because it could be MONTHS before I fried something else, there's no way I am going to use oil that I used once before that I've been storing for the last 1 or 2 years. That's just totally gross. The spears of asparagus are coated in bread crumbs, which really dirties the oil when they're fried. So, I fried a batch and then recycled the oil.

The real reason my post is so short this week is because I have a cold. I keep coughing and coughing and I just don't feel like doing squat. When I was growing up and my mother had a cold, she still cooked and cleaned, did laundry, got us ready for school, and more. When my father had a cold, he whined a lot and my mother had to take care of him like he was on his deathbed. You know, I'm beginning to speculate that men are just babies when they get sick. Hmmmm. Surely, there is another plausible explanation.

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Fried Asparagus
(Printable Version)

1 lb asparagus (thin stalks)
1 1/2 c dry seasoned breadcrumbs
1 c freshly grated parmesan cheese
1 1/2 tsp seasoned salt
4 eggs, beaten
Oil for frying

Wash and dry the asparagus. Snap or cut the fibrous root ends off and discard. Thin stalks work best for this recipe since thicker stalks are too fibrous.

In a shallow dish, combine the seasoned breadcrumbs, parmesan cheese, and seasoned salt and mix well to combine. Set aside. In another shallow dish, beat the eggs and set aside. Place a rack in a sheet pan and set aside. Start preheating the oven to 200F.

Dip a few stalk of the asparagus on the eggs and allow some of the egg to drip off. Coat in the breadcrumb mixture. Re-dip the asparagus in the egg and the breadcrumbs to add a thicker layer of coating. Place the breaded asparagus on a sheet pan (not the sheet pan that has the rack in it). Repeat this process with the remaining stalks of asparagus.

If you have a fryer that is big enough to hold the entire length of the asparagus, you may deep fry the asparagus a few stalks at a time. Otherwise, you may shallow fry the asparagus in 1/2" of oil (preferably peanut oil). If using a fryer, heat the oil to 350F. If shallow frying, heat about 1" of oil in a medium skillet over medium heat until it is shimmering. When the oil is hot, fry the asparagus until golden brown, which should only take a minute or so. They cook fast! Transfer to the sheet pan equipped with a rack and place the pan in the oven to keep warm will you fry the remaining stalks of asparagus. Serve with your preferred dipping sauce (I prefer ranch dip).

Beefy Mushroom Soup with Tots and Cheese

My Venture into Beefy Mushroom Soup
When I was a vegetarian, I made a variation of this soup all of the time. My inspiration for the soup came from three sources: French Onion Soup, traditional Mushroom Soup, and Tater Tot Casserole – all of which I could eat everyday. I love the cheese that melts into French Onion Soup. Mushroom Soup has such a beefy and earthy warmth to it, I just can't get enough. I love the simplicity and down home goodness of Tater Tot Casserole. The soup I'm posting today has fingers from each of those dishes. Well, not actual fingers. A recipe with fingers will come in a future post.

The only complaint I have about a traditional Tater Tot Casserole is that the tots turn to mush when baked on top of the stew. I hate that. I like my tots crispy. You'll notice I don't bake this concoction like a traditional casserole so as to avoid the mushy tots. French Onion Soup also suffers a similar problem. The crispy bread mushifies when you're melting the cheese under the broiler. Mushroom Soup, especially Mushroom Soup from a can, can often be one note. When you eat it, it's not "TA-DAH"! It's more of a whimpering "blah". This recipe tries to remedy all of that.

The only place you can go wrong in this recipe is not cooking the onions and mushrooms until they're deep brown. Those caramelized goodies add such a rich flavor to the final soup, everybody will know if you took a shortcut and didn't brown the onions and mushrooms long enough. I was going to throw in a little red wine in the soup as an experiment when I made it but I seem to have run out of wine. I normally keep some in the fridge, in the pantry, or in the nightstand next to my bed, but alas, I was out. OUT I SAY! Crud. If you're feeling adventurous, throw in some red wine immediately after the onions and mushrooms have caramelized, let the wine reduce until it has nearly evaporated, and then add the rest of the ingredients. If the wine tastes good in the soup, let me know.

As you will see, I'm using hamburger in this particular version. To be honest, this is a recipe I make when I want to use up some leftover roast so I don't often make it with hamburger. I just cut some roast into bite-size pieces and throw it in during the last 5 minutes of cooking. I also prefer to use the jus from the roast (or, even better, some roast gravy) instead of the beef broth. It's SO good this way. Unfortunately, I didn't have any leftover roast but I was hungry for this soup so, today, I made it with some ground beef. It's not bad but I prefer it with roast.

This soup is easy-to-make and the leftovers are GREAT! I know there's a few of you out there who hate mushrooms. How could you not like the tasty goodness of a fungus grown in darkness in moist, smelly dirt? Hmm? Craziness. For those of you who like to partake in the occasional fungus, enjoy – and happy souping!

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Beefy Mushroom Soup with Tots and Cheese
(Printable Version)

1 1/2 TBSP butter
1 onion, chopped
1/2 lb fresh mushrooms, chopped into 1/4" pieces
4 cloves garlic, minced
1 TBSP soy sauce
1 cup water
1 tsp beef bouillon or 1 beef bouillon cube
1/2 cup milk or cream
1 10-3/4 oz can Golden Mushroom Soup
1 10-1/2 oz can French Onion Soup
1 cup peas and carrots
1 lb or so ground beef
Salt and pepper to taste
1 lb Tater Tots
8 oz Monterrey Jack, Fontina cheese, or Gruyere shredded
Chopped Scallions for garnish

Preheat oven to the temperature specified on your package of tater tots.

Chop the onion. Put the mushrooms into a food processor and pulse them maybe 5 to 7 times to get them quickly cut up into small pieces. In a dutch oven over medium-high heat, add 1 1/2 tablespoons of butter. Add the onions and mushrooms. Stir to coat (do not salt). Cook the mushroom mixture for about 15 minutes or until they are starting to brown nicely – stirring every 5 minutes or so. During cooking, you may need to turn down the heat to medium to keep the mixture from burning.

While the onions and mushrooms are cooking, brown the hamburger in a skillet over medium heat. Drain. Set aside until the mushroom mixture is done.

After the onions and mushrooms have nicely browned, add the garlic and cook one minute longer. Add the soy sauce, water, beef bouillon, the soups, the peas and carrots, and some pepper to the mixture and stir – making sure to get any brown bits off of the bottom of the pan. Add the milk and stir to combine (if using cream, do not add it until the soup is almost ready. Otherwise, the cream may separate as it simmers). Add the browned and drained hamburger to the soup mixture and stir to combine. Cover and bring to simmer.

When the soup has begun to simmer, put the tater tots in the oven.

While the tater tots are heating, continue to lightly simmer the mushroom mixture over medium-low heat, stirring every few minutes to keep the contents from burning on the bottom. If using cream, add it just before the tots are ready to take out of the oven. Taste and adjust salt and pepper as needed.

When the tots are done, pull them out of the oven. Ladle some of the soup into a bowl and top with a few tater tots and a little cheese. If desired, sprinkle with some chopped scallions for garnish.

Notes:
1) Ground turkey works great in this.
2) Instead of ground beef, I prefer to throw in some leftover roast (cut into bite-size pieces) during the last 5 minutes of cooking. I also prefer to use the jus from the roast (or some of the roast gravy) instead of beef broth.
3) As mentioned above, I like to chop my mushrooms in a food processor. Feel free to slice them instead if you want larger chunks of mushrooms in your soup.
4) Serve this soup with a crusty bread and your family will think you're a rock star

Easy Red Beans and Rice

My Venture into Cajun/Creole Cuisine
Sorry Blog Buddies for the long delay in posting a recipe! With the holidays and work, I've not had a lot of time to work on my blog. To make it worse, I have jury duty this week. UGH! It's not that I hate jury duty. I do feel a sense of obligation to do my civic duty. However, it always seems to come at the most inopportune times. For my international readers who may not know what jury duty is, check out Wikipedia.

When I started my blog, I originally planned to post only one recipe per week. Since I started my blog in August, 2009, I have posted two or three recipes per week and I can't keep up with that pace. So, from now on, I plan to post only one recipe per week with the option to post more often as time permits. For all of you working moms out there who have to juggle work, family obligations, cooking, cleaning, laundry, shopping, and more, you have my utmost respect. I don't know how you do it!

I am always getting requests for budget-friendly meals and this is one of them. These rice and beans are nutritious, wholesome, and inexpensive to make. Well, with all of the bacon and sausage, "nutritious" may be stretching it some. I got nearly EVERY major ingredient on sale. I made this entire pot of rice and beans for under $8 – and it makes a lot. If your budget is particular tight this week, leave out the sausage, add extra beans and/or rice, or skip the parsley. I don't recommend leaving out the bacon because it adds so much flavor. This dish is so good, it will also appeal to those of you who can easily afford more expensive meals. It's delicious!

You'll notice the title of this recipe is "EASY Red Beans and Rice." I also make a variation of this recipe by cooking the beans from scratch with a couple smoked ham hocks. Delish! It does take more time and planning. It's smokier and has more depth of flavor but, sometimes, I don't have time to spend forever in the kitchen. That's when I opt for this quicker version.

I had Red Beans and Rice in New Orleans several years ago and fell in love with the dish. I had it at the recommendation of the owner of a small mom and pop restaurant that I found myself in. It was SO good! The dish was smoky and had incredible flavor. I love spicy food but the Red Beans and Rice at that restaurant almost set my hair on fire. It was SPICY. I wish I could remember the name of that restaurant because I'd love to go back. Anyway, according to the owners, Red Beans and Rice is a Creole dish – not Cajun. Go figure! I guess you learn something new every day!

You're going to laugh but I really like the Red Beans and Rice at Popeye's Fried Chicken. It's really good! In fact, I find myself going to Popeye's, not for the chicken, but for the Red Beans and Rice. If you're fortunate to live near a Popeye's, be sure to try their Red Beans and Rice sometime.

I'm sure I'm going to get hate mail from people criticizing the fact I'm using canned beans or that this recipe is not authentic. I don't claim to be an expert on Cajun or Creole cuisine. Any advice or historical perspective on this dish would be greatly appreciated. Enjoy – and happy eating!

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Easy Red Beans and Rice
(Printable Version)

1/4 lb bacon, cut into small pieces
8 oz andouille sausage or kielbasa sausage, casings removed and cut into 1/2" pieces
1 large onion, diced
1/4 tsp sugar
4 cloves garlic, minced
4 1/2 tsp Cajun seasoning (less if you prefer things less spicy)
1 1/2 tsp cumin
4 15.5 oz cans red beans
1/8 tsp cayenne (optional)
1 1/2 tsp liquid smoke
Salt and pepper to taste
3 cups cooked rice
Italian Parsley, chopped (for garnish)

In a skillet over medium heat, add the bacon. When the bacon is about half done, add the sausage and fry until the bacon and sausage are deep brown – stirring every few minutes to keep the meats from burning.

While the bacon is cooking, add 1 can of the beans (including the juice) to a dutch oven. Mash the beans thoroughly with a potato masher (or puree them in a food processor). Add the remaining cans of beans and their juice (but do not mash) to the dutch oven, stir well, and turn the heat on to medium-low. Cover and allow the beans to gently warm as you prepare the remaining ingredients.

When the bacon and sausage are brown, add the meat to the beans – leaving the drippings in the skillet. Stir the beans and re-cover. Add the onion and sugar to the bacon drippings and cook until the onion is very soft – about 8 to 10 minutes. While the onions are sautéing, I normally start cooking my rice in a sauce pan. If you use Minute Rice, you can start it later.

When the onions are soft, add the garlic, Cajun seasoning, cumin, and cayenne (if using) to the skillet with the onions and cook another 1 to 2 minutes. Add the liquid smoke and onion mixture to the beans and stir everything to combine. Cover, increase the heat to medium, and simmer lightly for about 15 to 20 minutes – stirring every few minutes. The goal is for your rice to be done at about the same time as the beans so plan accordingly. If the beans gets too thick, add a little water. I prefer thick rice and beans so this recipe is not very brothy. Before serving, taste for salt and pepper and adjust as needed. It's likely you'll need some salt but the amount will vary depending on the brand of bacon, sausage, and canned beans you purchase.

To serve, ladle some of the beans into a bowl and top with some cooked rice. Sprinkle the rice and beans with a little parsley for garnish.

Notes:
1) The brand of Cajun seasoning that I buy has a pretty good kick to it. With the addition of the cayenne, these beans are definitely spicy. Of course, rice and beans are supposed to be a bit spicy. If you are worried about the spiciness level, leave out the cayenne completely and reduce the Cajun seasoning by 1 tsp. Near the end of cooking, taste it for spiciness. If you think you can handle a little more spice, go ahead and add a little more Cajun seasoning and/or cayenne.
2) For those of you who really enjoy spicy foods, feel free to add a little hot sauce (such as Frank's Hot Sauce or Tabasco).