Linguine with Artichoke Hearts

When1 I first started making this recipe, the kids would hardly eat it, and picked out the artichokes.  Now most of my kids love this and will eat it all.

3 TBS extra virgin olive oil
3 TBS butter
1 TBS flour
1 cup chicken broth ( I usually just make it with bouillon)
1 tsp garlic powder
1 TBS lemon juice
a couple of shakes of pepper
1 can artichoke hearts (if they aren't cut up, you have to cut them up)
1 can of sliced olives
2 TBS of parmesan cheese

linguine noodles cooked per package directions

Heat olive oil & butter over low heat in large skillet.  Add flour. Cook stirring. Increase heat to medium. Add chicken broth, lemon juice, garlic and pepper. Cook for 5 minutes. Add artichokes, olives and cheese.  Cook a few more minutes until everything is hot.  (Don't over cook.)  Serve over cooked linguine noodles.

Crisp & Golden Waffles from scratch!

1 egg
2 cups of unbleached flour
1/4 cup canola or vegetable oil
1 1/2 cups milk
3 TBS sugar
1 TBS (or 3 tsp) of baking powder
1/4 tsp salt
1 tsp vanilla

Beat egg. Beat in other ingredients until smooth.  Cook on your preferred waffle iron per manufacturer's directions.

Chili (it has chocolate... actually cocoa)

1 lb ground turkey or beef
1 onion
1 green pepper
1 tsp garlic powder
1 TBS chili powder
1 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp cocoa
1/2 tsp red pepper sauce
1 can crushed or diced tomatoes
1-2 cans kidney beans

Brown meat with onion and green pepper.  Drain fat.
Stir all ingredients together except the beans.
Bring to boil.  Lower heat. (IMPORTANT kids! Don't forget to lower the heat!!!) Simmer for 30 minutes.  Add beans.  Bring to boil. Lower heat.  Cook for 15 minutes.

Enjoy with shredded cheese, sour cream and crackers or corn bread.  Also good for baked potatoes.

Mexican Manicotti

I learned this recipe at a cooking class for fast and easy meals.  It is my go to when I am in a hurry. (As long as I have all the ingredients ;)

1 lb ground turkey sprinkled with pepper and garlic powder
1 onion
16 oz can of refried beans
1 tsp cumin
1 tsp oregano
tajin (optional- I always use it)
1 package of manicotti noodles
1 1/4 cups water
1 cup salsa
shredded colby jack or cheddar cheese
sour cream

Chop onion and cook with ground turkey, that you've shaken some pepper and garlic powder over.  Drain fat.  In your fry pan mix meat, onion, refried beans, and the other 3 spices.  Remember to crush the oregano as you add it in.  Heat and stir until well mixed.  Set aside to cool for a few minutes.  Get the rest of your stuff ready.

Cut the corner out of a gallon zip loc bag, and spoon your meat and bean mixture into it.  Make sure you don't cut the hole in the zip loc too big.  Pipe the mixture into the manicotti shells and make sure they are full.  If you don't have a zip loc, you can spoon in the meat/bean mixture.  Set the full shells in a 9x13 pan. (or if you have 2, 8x8 pans, you can make one to eat now, and freeze one for later.) If you have extra mixture, you can just put it around the noodles.

Mix your water and your salsa and pour over your noodles.  Cover with tin foil and bake at 375*F for about 30 minutes. Flip the manicotti and cook for another 10 minutes.  Uncover and put on some shredded cheese and put it back in for 1 minute to melt.

Serve with sour cream, and sliced olives if you so desire.

Heart Attack Casserole

In our family this is known as "Heart Attack" because it isn't very healthy for you, even if it tastes good.  So we make it, and enjoy it, but not all the time.

1-1 1/2 pounds ground turkey (or beef)

I can cream of mushroom soup

1 onion

Shredded colby jack cheese

1 can cream of celery soup

Frozen tater tots.

Brown your meat with a chopped up onion. Drain fat.

In your 9x13 pan layer, first the ground meat, 

then spread a can of cream of mushroom soup,

then add a layer of shredded cheese,

then spread a layer of cream of celery soup,

then another layer of shredded cheese,

then top it off with a layer of tater tots.

Bake at 375*F for about 40 minutes, until tater tots are brown and the cheese under is melted.

(If you forget to cook your onions with your meat, you can just add them as a layer between the cream of mushroom soup and cheese.  Just make sure they cook all the way through.)

It has been too long!

I started this blog when my oldest daughter was in college.  She is now the mother of 2, and my youngest surviving son, is now in college and using the blog to make delicious meals.  It is time I added some more family favorites to the blog!

Troop 832's Hungry Man Breakfast Burritos

My boys ate these on their Boy Scout campouts and everyone agrees they make the best breakfast burritos around.  This recipe makes over 20 burritos.

1 large Onion chopped
1 1/2 lb to 2 lb ground sausage (we use turkey sausage since it isn't as greasy)
1 large bag of frozen hash browns
1 1/2 dozen eggs (a few more if needed)
1 lb shredded cheese

Directions: Fry meat and chopped onion until done.  Drain most fat.

Add hash browns and cook about 10 minutes. Stir a few times while cooking

Whisk eggs in a large bowl and pour over meat and potato mixture. Stir to mix.  Cover and cook for 20 minutes.

Add half the cheese and stir.  Sprinkle remaining cheese on top and cook until melted.

The Scouts made this in a Dutch oven, we've had to modify this recipe for home use.

We take out the meat and onions and then cook the hash browns, since they won't all fit in the pan together.  At the point where we add the eggs, we cook it in a 350*F oven in my large oval roasting pan.  I will check it and stir it every 10 or 15 minutes until it is done, then stir in the cheese.

When the filling is done, we eat it in soft taco shells.  If you want to make this ahead of time for a group, you can individually wrap the burritos in tinfoil and reheat them the next day at 325*F for about 45 minutes.