And ooohhh how I am going to miss this guy when he moves out soon…
Who doesn’t love a yummy macaroni and cheese recipe on a cool Autumn or winter day? And buffalo chicken… well – I can eat that any which way. But – mixed with mac ‘n cheese!! WOWZA! Holy Swooning Wowza!
This would be such a yummy dish to give to someone (you know when you want to help out when a family member or friend has a baby, a loved one is mourning, a new neighbor moves in across the street, a friend has surgery…) or take to a potluck event, because it is one of those recipes that keeps well and gets even better the next day or two as leftovers when the flavors fully meld.
8 oz pasta (Nick used Penne, but you could use macaroni, shells, or any shape you like)
3 Tbsp butter
2 Tbsp flour
2 1/2 cups milk
2 cups shredded cheddar cheese
Directions:
Add chicken, broth, buffalo sauce and seasonings to crockpot. Cover and cook on high for 3-4 hours or low for 6-8 hours.
Shred fully cooked chicken with fork and return to crockpot. Add UNCOOKED pasta. Stir to combine. Cover and cook on high for 30-40 minutes until fully cooked.
Make cheese sauce separately by melting butter in a saucepan over medium-high heat. Whisk in flour. Slowly pour in milk while continuing to whisk until smooth. Bring to a simmer for 4-5 minutes until sauce thickens enough to stick to a spoon. Remove from heat and stir in cheese until melted and smooth.
Add cheese sauce to crockpot, and stir to combine. Enjoy!
OPTIONAL: If you like, top it right before serving with a sprinkle of freshly crumbed bleu cheese to kick it up about 10 notches!!
Who doesn’t love a great meatball?! Perfect little rounded balls of meat and cheese and bread and seasonings can be simmered in a rich tomato or marinara sauce served over a heaping plate of pasta.
They can be served on a soft Italian roll smothered in melted mozzarella or provolone cheese.
They can be made into great party appetizers when simmered in a sauce of grape jelly or cranberries and chili sauce and eaten from tasseled toothpicks.
They can even be simmered in a cream and beef Swedish Meatball broth served over buttery egg noodles or eaten just as is from a fork for a tiny delectable delight.
Sometimes I just crave a nice plateful of spaghetti and meatballs. When I do, this is my go-to best-ever perfect meatball recipe. I’ve been known to substitute veal for the turkey or simply divide the recipe’s meats half and half with beef and pork. It just depends on what I have on hand.
This week’s had turkey, beef, and sausage simmered in a spicy Puttanesca Sauce filled with chunky tomatoes, black and kalamata olives, capers, onions and garlic. (Trader Joes’s makes a great base sauce that I “doctor up.”) I served it atop whole wheat thin spaghetti, and we sprinkled with fresh, salty shaved Parmesan cheese.
If you are looking for the best-ever, perfect meatball recipe (that is baked, not fried) – look no further. Here it is!
Combine ground turkey, ground beef and sausage in a large bowl. Add minced garlic, eggs, salt, pepper, cheese, and parsley. Combine thoroughly. Add bread crumbs and water, and combine well using your hands.
Shape into meatballs. You can make whatever size you like, but I make mine about 1 inch in diameter.
Line meatballs in a single layer on a baking stone (I love to use my Pampered Chef Stoneware Bar Pan) or any other shallow baking pan with sides.
Bake for approximately 20 minutes until browned and cooked through.
If you are making with sauce for spaghetti and meatballs, add fully cooked meatballs to sauce and simmer for several hours.
Leftovers make great meatball hoagies when served on fresh Italian rolls and topped with mozzarella or provolone cheese.
You can also use as cocktail meatballs by simmering in a sauce made from 1 32-oz jar of grape jelly or 2 cans of Jellied Cranberry Sauce and 2 12-oz jars of Chili Sauce.
No matter what sauce you like (or don’t) with your meatballs, this recipe will provide you with the best-ever perfect meatball.
Last weekend was unseasonably rainy and chilly here in Mars, so comfort food was in order for Sunday supper.
I had recently read a recipe KR posted on AnotherFoodieBlogger for Bloody Mary Beef Stew and was inspired to use up a bottle of Bloody Mary Mix I had in the fridge that I bought on a whim a while back when in the mood for that particular cocktail I only hanker for occasionally.
Here is what I came up with, and it was a definite HIT with my guys here. Served with some homemade mashed potatoes (which I haven’t made in forever) just sealed the deal. Enjoy!
A shot of two of vodka (or not – whatever you like)
1 head (or bunch) celery, chopped, including some of the leaves
1 large sweet vidalia onion, chopped
3-4 cloves garlic, minced
2 tsp fresh rosemary, minced
1 Tbsp horseradish
Salt and pepper to taste
2 Tbsp olive oil
In a large skillet, saute celery, onion, and garlic (the heavenly trinity!) in olive oil for a few minutes until softened and turning translucent. Add salt and pepper to taste, rosemary, and horseradish, and continue sauteing for a few more minutes until you start to get some little brown bits.
Make room for the beef roast in the center and brown on both sides along with the veggies. Once the meat is browned, pour all into crockpot.
Combine bloody mary mix, water, and vodka and pour over all. Cook on high for approximately 6 hours or until beef begins to fall apart with the touch of a fork. Break apart and stir shredded meat into sauce. Cook on low another hour if time allows.
Serve with mashed potatoes and a salad or vegetable side dish. It also tastes yummy on buns as a sandwich (which we had the next day).
With the Fall nip in the air, comfort foods like Mac ‘n Cheese come to mind and come to our table! This kicked up version is super simple, yet amazingly delicious.
This is not your pantry’s boxed macaroni and cheese! This is a gourmet version to make for your family without having to be a gourmet chef.
I pretty much wing it to taste, but I will do my best to list ingredient measurements that you can work with.
This could be served alone with a salad for a vegetarian/meatless meal or you could serve it alongside your favorite protein. You can even throw some grilled chicken or shrimp or seafood in for a heartier meal.
We had it Sunday with chicken sausages on the grill and some homemade coleslaw with a fresh vinaigrette dressing.
Don’t like smoked gouda cheese? For shame! But…. you can throw any kind of your favorite cheese in – cheddar, muenster, brick – or a combination of all!
I made it even a little more hearty than the original I found by adding more chicken, cheese, and veggies, and it turned out to be another Winner Winner Chicken Dinner!
I make chicken for dinner at least once, if not twice a week, so am always looking for new chicken recipes to try. I am sure this one will be made again. And what a great casserole to take to someone who is recovering from an illness, welcoming a new baby, just moving into a new home… It is comfort food for the soul.
Here is how I adapted it from the recipe I found at The Weary Chef:
Ingredients:
1 lb of your favorite pasta
4 Tbsp butter
1 large sweet onion, chopped
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, chopped
1/2 cup sliced green onions
2 lbs boneless skinless chicken breasts, diced
2 Tbsp chopped fresh rosemary
1 tsp chopped thyme
1 tsp sage
1/2 tsp nutmeg
salt and black pepper to taste
3 Tbsp flour
2 1/4 cups chicken broth
1/2 cup shredded fresh Parmesan cheese
8 oz. sliced Havarti cheese (or our favorite – this is what I had on hand)
Directions:
Boil pasta according to package directions to al dente.
Preheat oven to 350 degrees F, and spray a 9×13 baking stone or pan with cooking spray.
Melt butter in a large skillet over medium to high heat. Add onions, carrots, celery, garlic and green onions, and saute for 2-3 minutes. Add in chicken and seasonings, and stir fry until chicken is cooked through – about 10 minutes.
Stir in flour and 1 cup of the chicken broth until smooth. Add remaining broth and bring to a low boil, then simmer for a few minutes as the broth thickens.
Place pasta in greased baking dish, and pour the chicken mixture on top. Gently stir until all pasta is coated in the yummy sauce. Layer the cheese on top and sprinkle additional green onions if desired.
Last night, I made my favorite old-fashioned homemade pie.
Fresh Blackberry Pie.
Baking this pie brings me joy for so many reasons…
It reminds me of hot summer days spent at Grandma’s house where she did her best to tame the wild blackberry bushes that framed the edge of the woods that surrounded her house.
I remember picking them with her (begrudgingly at the time) and eating more than I put in the bucket or bowl I was assigned to filling.
I remember the way the house…
and the porch…
and even the yard smelled when the pies were baking as fans were blowing and windows were wide open in Grandma’s non air-conditioned home.
I can picture her wiping her brow with the tea towel that was on her shoulder…
I can hear the joy in Grandpap’s voice when he came home from work and smelled it too.
Any time I bake a pie, it also brings back warm memories of my mother-in-law and time spent with her and my sister-in-law and the entire family as we made dozens of pies in assembly-line fashion.
I recall the guys sitting on the porch pitting cherries or peeling apples or blanching peaches or cleaning berries while us girls were in the basement mixing filling and rolling out crusts.
My mother-in-law is the one that taught me the secret and magic to the perfect pie crust, and it is one of the things that hubby brags on me about. It always makes me smile when I think of this simple pleasure.
And then there is the joy my family expresses when eating a perfect pie that makes my heart soar.
I have to admit, I had two bites before asking who would finish my piece (still trying to lose 20 more pounds!), and it was GLORIOUS! Might have even been worth skipping dinner for!
It took me about a week to pick enough berries to make this pie.
You see, you have to try to beat the birds and the deer and the rabbits and all the other critters that also love these sweet and tart bursts of summer sunshine when they ripen.
And then you have to battle the thorns and the poison ivy that seems to love to grow in the same area as the berry bushes.
I collected them by the handful on walks to the mailbox or around the yard.
I would then lay them on a cookie sheet and flash freeze them, toss in a Ziploc bag after frozen, and wait until I had enough to make this glorious pie.
And it is SO WORTH IT!
Have you ever made a fresh homemade old-fashioned wild blackberry pie? If not, I so urge you to give it a try.
I’m guessing your family will thank you, and I’m also guessing you may just begin creating some pretty amazing memories for them like I have when I recall some very special family times from my past.
In large bowl, mix blackberries, sugar, tapioca, salt and lemon juice.
Pour berry mixture into pie pan.
Dot with butter.
Cover with top lattice crust.
Brush with milk, and sprinkle sugar over top crust.
Cover edge of pie with strips of foil to prevent crust from burning.
Bake for 45-50 minutes or until berry mixture begins to bubble up in between top lattice crust. (Remove foil for last 10 minutes of baking to brown edges.
Anyone who has followed along here at LifeinBetween.me for any length of time might be wondering what an ole’ Hunky Polish chick that loves baking cookies and cakes and breads and makes halupkis and haluski and pierogies is doing trying her hand at Chinese comfort food….
Well – why not?!
And oh YUMMMM!
Who knew how easy and healthy it could be without buying it from the local Chinese take-out?
And is there anything more versatile?!
The sky is seriously the limit with all the things you can mix into this!
Change up the protein from shrimp to chicken or pork or even beef.
Almost any vegetable works too!
Can’t find Lo Mein Noodles at your local grocery? Spaghetti noodles work just fine!
1 – 1.5 lbs Thin Spaghetti (or Lo Mein noodles) – cooked al dente
1 lb Cooked, Deveined Shrimp, Tails removed (or chicken or pork or beef)
5 cups spinach leaves
1 cup shredded julienne carrots
1 cup diced celery
1 cup sliced mushrooms
1 cup thin asparagus tops
1 cup green onions, cut into 2 inch lengths
1 cup sugar snap peas
2 red peppers, cut into strips
2-3 cloves minced garlic
3 tsp. Olive Oil
Sauce:
5 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
2 Tbsp Sugar dissolved in 2 Tbsp hot water
1 tsp Salt-Free Asian Spice Seasoning
1 Tbsp freshly minced ginger
1 tsp Siracha Sauce
Directions:
Heat olive oil in large wok or skillet. Add garlic and cook for 1 minute. Add rest of vegetables, except spinach (any of the above or any that you like) and cook for 4-5 minutes. Stir frequently. Add cooked shrimp (or protein of your choice or simply keep vegetarian). Cook 2-3 more minutes. Add spinach and cook 1-2 more minutes. Stir in noodles and sauce mixture. Gently toss.
My BFF was coming for dinner one night this week, and I wanted to make one of her favorites. Jill loves creamy potato soup, especially on these cold winter evenings, so I was excited to make it for her to enjoy for dinner with Marty and I since her hubby is out of town. How lucky for me to get to have extra time with her!!!
I found a recipe for Crockpot Potato Soup and thought that would be perfect – I could prep it in the morning, let it cook while I work, then finish it up after work and enjoy the evening with Jill.
So I started peeling and dicing the potatoes. The recipe called for 3 to 3 1/2 lbs, but I decided to double it to assure there would be plenty leftover for Jill to have for the rest of the week to take for lunch or have for dinner at home.
And as a side note: Marty would be so proud that I actually used the vegetable peeler tool to peel all 7 lbs. of potatoes! What a hassle! I usually just use a paring knife to be quicker, but I do waste an awful lot that way… I had a bag of red potatoes and several loose russet and Yukon Golds. I used every single one of them.
Then I chopped two wonderfully large sweet Vidalia onions. I’m not the best chopper/dicer. I just don’t have the patience to “finely” chop or dice. Marty and Jake are so much more precise. I like to refer to my style of chopping as “rustic.” Doesn’t that sound so much more artistic and purposeful than “too lazy to bother?” 🙂
Next the recipe called for chicken broth. I didn’t have any canned or boxed, but I did have chicken base, which makes a wonderful and much less expensive broth.
Since I was doubling the recipe, I needed 10 cups of chicken broth.
Well – I have a pretty large crockpot, but wasn’t thinking straight (Disclaimer: it was like 7:30 am, and I was only on my first cup of coffee), so 7 lbs. of diced potatoes and 10 cups of chicken broth…. well – not happening in the crock pot…. And there was more to add….
The recipe didn’t call for garlic, but c’mon – what savory dish doesn’t taste better with some freshly minced garlic in it? Again – note the “rustic” mincing job I do with my garlic…
And just because I had it – – and because it is yummy – – – I wanted to throw in some fresh “rustically” chopped rosemary and sage. Oh the wonderful aroma!!!!
So before I had a huge mess, I dumped it all in a LARGE pot – way too large – but whatever – it fit – and too big is better than too small (for soup pots)!
Next – the recipe called for a cup of evaporated milk. I had one can. I needed 2 cups (doubling – remember?) One can does NOT equal two cups….
… so I just filled the remaining half cup with Half and Half. I dumped poured it in the pot, then added a dash of salt and pepper.
According to the crockpot recipe, this is all to simmer on HIGH for 4 hours or LOW for 8 hours…. I put a lid on the pot, set the burner to simmer, and it only took about an hour of simmering for the potatoes to be fully cooked and soft. So it just sat there (and the flavors melded) for the day once done.
After work, when I was ready to finish the soup, I melted 2/3 cup butter in a medium saucepan. Once melted, I whisked in 2/3 cup flour and cooked for a couple minutes. I then whisked in 4 cups of the potato soup broth.
This was then added to the big pot and cooked for about 10 minutes. While that was cooking, I fried up a pound of sliced bacon, chopped a handlful of green onions, and grated some cheddar cheese.
I stirred half the bacon, onion and cheese into the pot, along with a cup of sour cream…
I reserved the rest of the bacon, green onions and cheese for garnishing on top of the soup.
And because nothing goes better with warm, creamy soup than rustic crusty homemade bread, I made a loaf for dunkin’. (You can find the recipe for this super-easy, no-knead, three ingredient crusty bread here from a previous post.)
We filled and warmed our bellies, and then…… the best part….. my favorite holiday show was on! RUDOLPH the Red-Nosed Reindeer! And I got to watch it with my bestie!
And Jill got to take a big container home to enjoy for the rest of the week. It was a pretty great Tuesday! 🙂
Here is the recipe (the SINGLE recipe that FITS in the crockpot!) as posted by www.CookingClassy.com.
Make it however you like, add whatever spices you like, substitute whatever you need…. That’s the beauty and fun of cooking!
3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 – 9 cups)
1 medium yellow onion, finely diced (1 cup)
3 (14.5 oz) cans low-sodium chicken broth
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese (6 oz)
9 oz bacon, cooked and diced or crumbled
4 green onions, diced
Directions
To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they’re soft).
Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings).
Cheers & Warm Hugs,
Jodi
I am submitting this post as part of my #Writing201 Assignment: A How-To How-To – We all have something we can teach others. This week, dig into your bucket of expertise to pen an instructional post.
I think my Grandma made Halupki (stuffed cabbage to some) almost every week.
When Grandma cooked – even when it was just her towards the end of her life – she cooked for a small army…
… and she ALWAYS made a care package for me.
I visited her at least once a week, and there was always a quart jar of some kind of homemade soup waiting for me in the fridge, usually a container of halupkis (or maybe stuffed peppers or something else that week), and then a bag full of goodies (cookies or cereal or candy or ALL three!) to treat the kids.
Grandma’s 80th Birthday sharing her cake with Nick in our backyard
She kept an ongoing bag in the closet that she added to each time she shopped or made something so I always had a “Grandma Bag” to take home. Sometimes she even picked up dish towels or other small kitchen tools. She was always thinking of me, and always so giving.
I haven’t made halupkis in quite a while, so thought it would be fun to do. (Funny how this blog has inspired me to stretch out of the normal chicken salad, pasta with meatballs, and other “usual” dinners to more creativity so I can blog about it…) Definite bonus for Marty and family and friends that I share the “lovin’ from my oven” with 🙂 .
I hope Grandma would be proud of my halupkis – – – though hers were pure perfection – each sized the same in tight little cabbage packages – – – I’m not so fussy…
Halupki is a dish made of rice, beef, and pork encased in cabbage with a thin, sweet tomato sauce. Every family has their own twist on this traditional “hunky” comfort food dish.
One of Grandma’s tricks for her sauce was to mix tomato sauce, tomato soup and some of the water the cabbage was boiled in.
I hope you enjoy these with mashed potatoes – a must with Grandma’s halupkis.
Here is the recipe as I made it and as I recall from Grandma.
Makes: Enough for a small army (or approx. 60 halupkis)
Preheat oven to 350 degrees F.
3 large heads of cabbage, cored
2 lbs ground beef
2 lbs pound ground pork
2 lbs ground veal
1 1/2 lbs thick sliced bacon
4 cups cooked white rice
3/4 cup chopped onion
4 cloves garlic, minced
3 eggs
Salt and pepper to taste
2 28 oz can tomato sauce
4-5 Family size cans Campbell’s Tomato Soup
Place cabbage in a deep pot and cover with water. Add salt to taste, and bring water to a boil.
Remove outer leaves as they begin to separate from cabbage head. Continue to pull leaves off while boiling for approximately 15 minutes. Trim thick center vein off cabbage leaves. Chop remaining core of cabbage and place in bottom of greased (I use Pam spray) roasting pan.
Reserve 4 cups of the cabbage water to mix with the tomato sauce and soup for sauce. Combine sauce ingredients and place 2 cupx over chopped cabbage in roasting pan.
Chop bacon into bite-sized pieces and fry. When cooked, drain off most of the grease, leaving enough in the pan to saute onions and garlic. Saute until translucent.
In a large bowl, combine ground beef, pork, veal, bacon, rice, onion, garlic, egg, salt and pepper.
Form oblong balls of meat mixture and place in center of cabbage leaves. Fold sides over filling and roll cabbage around meat.
Place in a roasting pan on top of chopped cabbage and sauce. When all are rolled and placed, pour remaining sauce over top of all.
Cover pan, and bake approximately 4 hours, basting every 30 minutes.
ENJOY!
If you are looking for an extra special version of Mac n Cheese to take to a picnic or party or special event – meet Jack Daniel’s Bacon Mac n Cheese.
We were heading to “The Best Book Club Ever” this weekend and were to bring wine and cheese or a cheese dish.
Well – knowing “The Best Book Club Ever” host’s love of all things Jack Daniel’s…
and pretty much everyone’s love of bacon – I couldn’t resist this combo to try out and take.
I found a recipe by Julie Espy of White Lights on Wednesday and tweaked it up Jodi-style, then doubled the recipe since we were feeding a crowd, and put it in the crockpot to keep warm after baking.
I have to say – it was a hit. What a yummy combination of bourbon soaked smoky bacon that gets candied with brown sugar and cayenne for a kick that stays with ya and creamy cheese and noodles.
This should probably not be on your regular weekly dinner menu (though you may want and crave it after experiencing) because it is only low-fat and low-calorie when served at parties….
But when partyin’, it goes great with an icy glass of Jack and lime.
If you want a crowd pleaser, make this for your next gathering!
Jack Daniel’s Bacon Mac n Cheese
1 lb thick sliced bacon
½ cup Jack Daniel’s Tennessee Whiskey + 1 Tbsp
1 cup brown sugar
1 teaspoon cayenne pepper
1 pound macaroni pasta
3 tablespoons unsalted butter
⅓ cup all-purpose flour
2 cups milk
1 cup extra sharp cheddar cheese, shredded (do not use pre-shredded cheese in the bag!)
1 cup smoked gouda cheese, shredded
1 lb ball fresh mozzarella cheese, broken into pieces
½ teaspoon paprika
Salt and pepper to taste
Preheat oven to 400 degrees F.
In a small saucepan, bring ½ cup Jack Daniel’s to a boil. (WATCH CAREFULLY – and cover with a lid. I didn’t put a lid on mine and was making double. I put it on to boil, turned around, and when I looked back, a flame 2 feet high was rising from the boiling alcohol. No worries – we all survived – just lost a little Jack in the process.) Reduce heat to medium, and simmer until reduced to 2 tablespoons. (My flaming alcohol reduced very quickly, but I don’t recommend that method!) Remove from heat. (I really think you could make this without even heating the Jack and may just skip next time, so feel free to do that if you prefer.)
On a plate, combine brown sugar and cayenne. Dip bacon into Jack Daniels and then press each side into brown sugar mixture to coat. Place on a baking sheet (with sides if you don’t want bacon grease and alcohol dripping in your oven). Bake for 7 minutes, then flip and bake for about 5 more minutes. Remove the bacon to a plate coated with non-stick cooking spray to cool. Chop bacon when cool.
Bring water to a boil in a large pot. Add macaroni and cook until al dente. Drain pasta; set aside.
While pasta is cooking, melt butter in a medium sauce pan over medium-high heat. Add flour, and whisk to combine. Add 1 tablespoon Jack Daniel’s and whisk into roux. Whisk in 1 cup milk until combined. Add remaining milk. Whisk frequently until sauce thickens and begins to bubble. Add cheeses; whisk until cheeses melt and sauce is smooth. Add paprika and salt and pepper to taste. Pour sauce over pasta, and add chopped bacon. Stir until pasta is completely coated in sauce.
Bake for 30-40 minutes uncovered until top begins to brown and cheese sauce is bubbling.
the creative life in between 