Tag Archives: pasta

Classic goulash

Goulash! I like to make this on Sundays and use it for lunch during the week.

Thank you MyIncredibleRecipes.com for this one.

Ingredients:

  • 2 pounds ground beef
  • 3 tsp minced garlic
  • 1 large yellow onion, diced
  • 1/3 cup olive oil
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans diced tomatoes
  • 1 tbsp Italian seasoning
  • 1 tbsp adobo seasoning
  • 3 bay leaves
  • 1 tbsp salt (or seasoned salt of your choice)
  • 1/2 tbsp black pepper
  • 2 cups elbow macaroni, uncooked
  • 1/2 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese

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Macaroni salad version 2.0

If you’re looking for a classic macaroni salad, check out this recipe from Better Homes and Gardens.

If you want to veer of the beaten path a little bit, I discovered this one  a few weeks ago from ASpicyPerspective.com and have made it twice with rave reviews.

Ingredients:

  • 16 oz dried macaroni
  • 1 1/2 cups mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tbsp hot sauce
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 (12 oz) jar roasted red peppers, drained and chopped
  • 3/4 cup finely chopped kale
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sweet pickle relish
  • 1 bunch scallions, finely chopped

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Slow cooker beef stroganoff

I’ve tried a few beef stroganoff a few times in my day, and this one is the best I’ve come across. Thank you DaringGourmet.com for this one.

Ingredients:

  • 2 pounds steak, cut into chunks or strips
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 10 oz button or cremini mushrooms, sliced
  • 1 cup plus 1/2 cup beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 tsp dried thyme
  • 2 tbsp cornstarch
  • 6 oz cream cheese
  • 3/4 cup sour cream
  • 1/4 cup fresh or 1 tbsp dried parsley (optional)
  • egg noodles (not pictured)

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Mac and cheese whiz

I knew I had a winning mac and cheese recipe. I had lost to my sister-in-law before with my lobster mac and cheese, and wanted a rematch.

She opted out of this competition, so it wasn’t a rematch per say, but rather, Mac and Cheese, Part Two.

I still had a stiff competitor, though. I actually lost by a half point. We’ve never done half points before – pretty sure my brother-in-law bribed someone to change their score so we could have a winner.

Photo credit: Melissa Severson
Photo credit: Melissa Severson

So basically we tied, but I got an awesome crown.

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My sister-in-law made this crown essentially at the last second right before the competition. 

I wouldn’t recommend competing against her in either cooking or crafts.

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Jalapeno popper mac and cheese

This recipe hails from The Mac + Cheese Cookbook, written by two ladies who own a mac and cheese restaurant in Oakland called Homeroom.

This is one of those cookbooks where you actually want to read the additional information besides the recipes. I’d highly recommend it. Also, clearly their life is macaroni and cheese, so let’s just say they know what they’re talking about.

The jalapeno popper mac and cheese is a fairly simple recipe, combined with “mac sauce” – a bechamel-type sauce in the beginning of the book that is included in most of the recipes; it takes some work to make it. But it’s beyond worth it. 

Ingredients:

  • 8 oz uncooked elbow macaroni
  • 2 cups mac sauce**
  • 2 cups grated sharp Cheddar cheese
  • 1/2 cup cream cheese
  • 1/4 cup diced jalapeno pepper, plus extra for garnish*
  • 1/2 cup panko bread crumbs

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* I’ve made this with fresh jalapenos, jarred pickled jalapenos, and a combination – it’s all good.

*Mac sauce:

  • 3 cups whole milk
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 tsp table salt or 2 tsp kosher salt

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Slow cooker meat sauce

This pasta sauce was described as “spicy” in the Slow Cooker Recipes cookbook – while it’s far from what I would consider to be hot, it is might tasty.

Ingredients:

  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1/4 cup ketchup
  • 2 (8 oz) cans sliced mushrooms, drained
  • 1/3 cup chopped red or green bell pepper
  • 1 1/2 tbsp lemon juice
  • 3/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 1/2 tsp sugar
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pound ground beef
  • 1 cup chopped onion

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Tuna macaroni salad

I’ve been trying to switch up the lunches I bring to work. Deli meat sandwiches can only go so far. This tuna macaroni salad is a great side dish to a meal, or can be lunch itself.

I got this recipe from LittleBCooks.Blogspot.com.

Ingredients:

  • 14.5 oz uncooked macaroni
  • 1 1/2 cups frozen peas
  • 2 cans tuna (drained and chopped up)
  • 1 1/4 cups mayonnaise
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder

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Just veggin’

I came thisclose to beating Tara the Terrible – that’s my new nickname for her, I’ve decided, everyone join me – in our vegetarian main dish competition.

The bad news: I lost. Again.

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Photo credit: Sarah Hodges

The good news: I am undoubtedly becoming a better cook, and when I get my revenge, it will be *sweet.* (Or cold. Revenge is a dish best served cold, right?)

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Chicken parm casserole

This is an excellent dish I first tried a few weeks ago, and we ate it outside on one of the first actual nice days of the year.

This chicken parm recipe is brought to us by GimmeSomeOven.com.

Ingredients:

  • 12 oz uncooked penne pasta
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 (24 oz) jar pasta sauce of choice
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup Parmesan cheese
  • about 1 tbsp dried basil (or 1/4 cup fresh, roughly chopped)

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