Monthly Archives: January 2015

Zesty beef casserole

Hat tip once again to The Rookie Cook. This is a Mexican-y beef casserole.


  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 (14 oz) can stewed tomatoes, with juice, chopped*
  • 2 cups egg noodles, uncooked
  • 1 (12 oz) can kernel corn
  • 1 (4 oz) can diced green chiles with liquid
  • 1 (1.25 oz) packet taco seasoning
  • salt and pepper
  • 1 cup shredded Cheddar or Monterey Jack cheese

*This is weird. You have to chop the tomatoes but also keep the juice. I recommend taking the tomatoes out to chop them, and then adding the juice, rather than trying to drain them.

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Easily customizable egg salad

Egg salad is tricky. At least for me.

If the consistency is less than perfect it can be mushy and gross. There has to be a crunch factor, but I generally don’t like celery in “salad” dishes. If I need it for flavor I use celery seeds, but of course they don’t crunch like the real thing.

And when I do find a good egg salad, even then it’s one of those things I really have to be in the mood for.

But, I finally found the perfect egg salad recipe, via Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman. (Shout out to my mother-in-law for giving me the book for Christmas.)

This recipe is perfectly customizable to your own personal preferences, and/or what you have on hand. I’ll give you my own recipe I made from Rulhman’s suggestions, and how to turn it into the egg salad that’s best for you.

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Vegetable fried rice

This fried rice recipe is a good one. See? The husband likes it.

It’s from my favorite cookbook, The Rookie Cook.


  • 1 tbsp olive oil
  • 2 large eggs, fork-beaten
  • salt and black pepper
  • 1 cup frozen vegetables, chopped if large
  • 1 tbsp finely chopped chives*
  • 3 cups cooked long grain white rice**
  • 3 tbsp soy sauce, or as needed

*Or, 2 chopped green onions.

**About 1 cup uncooked.

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Food history: fondue

I remember eating fondue often for dinner as a kid, but I feel like it has really gone by the wayside. I haven’t eaten it in years, never think to serve it at home, and I never come across recipes on Pinterest.

The Melting Pot restaurant, which I have never been to, seems to be the only one trying to bring this iconic dish back.

Let’s find out where fondue came from.

fondue being dipped into a cheese-like bowl with slices of bread in the background

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Ciabatta bread meatball subs

With below zero temperatures lately, all I’ve wanted is some serious comfort food. I’ve made this a couple times recently and it has really hit the spot.

It’s adapted from that neat little packet that comes in the Food Network Magazine – 50 Cranberry Recipes, 50 Bacon Recipes, etc. – this one was 50 Party Sub Recipes.


  • 2 loaves ciabatta bread
  • 1 pound lean ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup shredded Parmesan cheese, plus more for sprinkling
  • 2 tsp dried parsley
  • 1 garlic clove, minced
  • salt and pepper
  • 1/4 cup olive oil
  • 1 (16 oz) jar marinara sauce
  • 1/4 cup shredded mozzarella cheese

meatball subs

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