Favorites

Comfort food at its best.

Hamburger Stroganoff

This is an easy family favorite and makes great leftovers.

Ingredients

  • 1/4 cup (4 tablespoons) butter or margarine
  • 1/2 cup minced onion
  • 1 teaspoon (approx. 2 cloves) minced garlic
  • 1 pound lean ground beef
  • 1 pound mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 can cream of mushroom or cream of chicken soup
  • 1 cup sour cream
  • chopped chives for garnish (optional)
  • wide egg noodles, cooked according to package directions

Directions

  1. In large skillet over medium-high heat, in hot butter or margarine, cook onion and garlic until golden, about 3 minutes. Stir in ground beef, mushrooms, flour, salt, pepper and paprika; cook, stirring often, until meat is browned.
  2. Stir in undiluted soup; heat to boiling. Reduce heat to low and simmer 10 minutes to blend flavors. Stir in sour cream and heat (do not boil); sprinkle with chives.
  3. Serve over egg noodles (if you run out of noodles, we’ve found that mashed potatoes, rice, and toast all make good substitutes for leftover stroganoff).

Bran Muffins

Bran Muffins

  • Servings: 12 muffins
  • Print

Ingredients

  • 2 cups wheat bran cereal (e.g., Nabisco 100% Bran or Kellog’s All Bran)
  • 1¼ cups milk
  • 1 cup all-purpose flour
  • 1/3 cup turbinado sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 optional ingredient (select from below)

Optional Ingredients

  • 1/2 cup raisins
  • 1/2 cup craisins
  • 1 cup shredded zucchini (my favorite)
  • 1 cup shredded carrot

Directions

  1. Preheat the oven to 350 degrees F and prepare a 12-muffin pan with cooking spray.
  2. In large bowl, combine bran and milk; let stand 5 minutes.
  3. In medium bowl, combine next four ingredients (flour, sugar, baking powder, baking soda); set aside.
  4. Slice the butter and microwave in a glass measuring cup for 40 seconds. Mix into the bran mixture along with the egg and optional ingredient. Stir in flour mixture just until blended.
  5. Spoon batter into muffin pan cups. Bake 20-25 minutes or until toothpick inserted into center comes out mostly clean.

COOK’S NOTES: The optional ingredients listed above are tried and true. Next up to try is 1/2 cup chopped walnuts (with zucchini?).

Carrot Zucchini Multigrain Muffins

[RECIPE title=”Carrot Zucchini Multigrain Muffins” servings=”24″ description=”A moist, delicious, nutrient-packed breakfast and snack option that my vegetable-hating kids adore.”]

[RECIPE-INGREDIENTS]
– 1 1/2 cups all-purpose flour
– 3/4 cup whole wheat flour
– 3/4 cup oat flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 2 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 eggs
– 1/2  cup vegetable oil
– 1 cup unsweetened apple sauce
– 1 cup plain Greek yogurt
– 1 cup white sugar (NOTE: Next time try only 1/2 cup)
– 2 teaspoons vanilla extract
– 1 cup shredded zucchini (~1 medium zucchini)
– 1 cup shredded carrot (~1-2 large carrots)
– 1/2 cup chopped walnuts (optional)
[/RECIPE-INGREDIENTS]

[RECIPE-DIRECTIONS]
1. Preheat oven t0 400 degrees F. Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and walnuts.
3. Scoop the batter into the prepared muffin cups.
4. Bake 18-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
[/RECIPE-DIRECTIONS]
[RECIPE-NOTES]
[/RECIPE-NOTES]
[/RECIPE]

Smothered Pork Chops

Smothered Pork Chops

Ingredients:

  • 4 thick cut pork chops
  • 1 stick butter
  • 2 teaspoons minced garlic
  • 8 oz mushrooms, cleaned and sliced
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • cracked pepper, to taste
  • 1/4 to 1/2 cup flour
  • 1/2 cup milk

Other Item(s) Needed: Large oven-safe skillet.

 Direction
  1. Preheat oven to 350 degrees.
  2. Spray a skillet with cooking spray. Over medium high heat combine butter, garlic, mushrooms, oregano, thyme, salt, and pepper.
  3. Once the butter has melted, add the pork chops and cook on each side for a few minutes until lightly browned.
  4. Place the entire skillet in the preheated oven and bake for 35 minutes or until centers are no longer pink.
  5. Remove skillet from oven. Remove the pork chops and set them aside to rest.
  6. After removing the pork chops, whisk flour and milk in the pan with the remaining liquids. Whisk until all lumps are removed. Simmer over low heat for 3-4 minutes.
  7. Serve over the top of the pork chops.

Credits:
Original recipe from: A Mom’s Take – Easy Dinner Recipes: Baked Pork Chops.

Brussels Sprouts Gratin

Brussels Sprouts Gratin

  • Servings: 4
  • Time: 1 hour
  • Print

INGREDIENTS:

approximately 1.5 lb Brussels sprouts, trimmed and halved (keep the loose leaves)
2 tablespoons butter
2 tablespoons flour
1.5 cups milk
1 cup grated Parmesan Reggiano
1/2 teaspoon sea salt
1/4 cup olive oil mayonnaise
cracked black pepper, to taste

OTHER ITEMS: Large skillet, small baking dish (I used an 8″ x 8″ square Pyrex dish), cooking spray.

DIRECTIONS:

Preheat oven to 350 degrees F. Prepare baking dish with cooking spray.

Fill medium stock pot half way with water and bring to a boil. Add Brussels sprouts and stir, blanching quickly, about 2 minutes or until they turn bright green. Drain immediately and add to the small baking dish.

In a large skillet, melt the butter, then add the flour and quickly stir with whisk to combine and remove clumps. Turn off heat. Add milk, salt, cheese, mayonnaise, and black pepper. Stir until cheese is melted, turning heat back on low if necessary.

Pour cheese sauce over the Brussels sprouts and bake for about 30-45 minutes or until Brussels sprouts are tender.

CREDITS:

Original recipe from Cheesy Brussels Sprouts Gratin | WhiteOnRiceCouple.com.

Creamy Pesto Shrimp Risotto

This scrumptious recipe takes time to prepare but it’s totally worth it.

Note that one of the ingredients, creamy cauliflower sauce, is a stand-alone recipe that has many uses on its own. It’s much like Alfredo sauce, but healthier. If you’re looking for shortcuts, store-bought Alfredo sauce would probably make a reasonable (though less healthy and perhaps a little less delicious) substitute.

Finally, while I always prefer my own recipe for basil pesto, if fresh basil isn’t available or you’re just looking for a shortcut, store-bought works well, too.

Creamy Pesto Shrimp Risotto

INGREDIENTS:

1 tablespoon olive oil
1/2 cup diced onion
1.5 cups Arborio rice, rinsed
1
 teaspoon salt
5 cups water
1 cup creamy cauliflower sauce
1/4 cup basil pesto
1.5 lb shrimp, peeled, deveined, and drained of excess liquid

DIRECTIONS:

Saute the olive oil, onion, and garlic over medium high heat in a large skillet 2-5 minutes. Add the rinsed Arborio rice and saute for another minute. Add salt.

Add 1 cup of water and stir until absorbed. Reduce heat to medium and continue adding the rest of the water 1 cup at a time, stirring frequently, until all the liquid in the skillet is absorbed. The rice should be soft and fluffy.

Add the creamy cauliflower sauce and the pesto. Stir to combine. Place the shrimp on top of the risotto and cover with a tight-fitting lid. Keep over medium heat until the shrimp are pink, about 5-10 minutes. The edges of the rice may get slightly browned, which can be appealing, but if the heat is to high, the edges will burn.

Add cheese and stir slightly to blend and melt.

CREDITS:

Original recipe from The Creamy Cauliflower Sauce eCookbook.

Bacon & Broccoli Egg Muffins

I love it when a small risk leads to a big reward.

As I was foraging around in my fridge this morning, looking for the ingredients to make Kale & Cheddar Egg Muffins, I noticed the leftover steamed broccoli from last night’s dinner. I love broccoli and I’m always looking for ways to cut down on prep time, so I said, “What the heck, it can’t turn out too badly, right?”

It was a brilliant idea, if I do say so myself. Chopping the steamed broccoli was a lot faster than prepping kale greens and the result was delicious. This variation might just be my new favorite!

Bacon & Broccoli Egg Muffins

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 2.5-oz package real bacon bits
  • approximately 2 tablespoons freeze-dried chives (to taste)
  • approximately 1.5 cups broccoli florets, steamed until tender and coarsely chopped
  • approximately 1/2 cup shredded cheese (to taste; I usually use sharp cheddar but I’ve used a variety of cheeses and blends that have all turned out well)
  • 32-oz carton liquid egg whites (I actually prefer whole egg but they were out at the store and the egg white variety turned out well, too)

Other Item(s) Needed: 12-muffin pan, cooking spray

Directions

  1. Preheat oven to 375 degrees and prepare the muffin pan with cooking spray.
  2. Using a small spoon, divide the bacon bits evenly between the muffin cups. Sprinkle each cup with chives to taste (I use approximately 1 teaspoon per cup). Fill each muffin cup with kale and sprinkle a large pinch (1.5 to 2 teaspoons) of shredded cheese over the top. Top off with liquid egg, using a small spoon to re-distribute the liquid as necessary for an even fill.
  3. Bake at 375 degrees for 30 minutes or until the tops are golden brown. Remove from oven and cool for a few minutes before eating. Serve warm.