Chomps in the Swamp

Recipe adapted from I Wash You Dry. Link here. INGREDIENTS  - olive oil - 1 sweet onion, diced fine - 2 green bell peppers, diced medium - 1 TB garlic, minced - 2 lbs ground beef 93% lean - 1 beef bullion cube - 1 can 15oz tomato sauce - 1 can 15oz diced tomatoes in juice - 3 TB Worcestershire sauce - 2 TB Italian seasoning - 2 cups macaroni noodles - salt and pepper to taste - shredded cheese, to garnish DIRECTIONS  1. spray pan with nonstick spray and add garlic, diced onions, and ground beef. Season with salt and pepper. Cook until beef is browned. 2. add green peppers, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and beef bullion cube. cook until bell peppers are tender. 3. Meanwhile, cook macaroni noodles until halfway done. Drain. Add to goulash mixture to finish cooking. 4. garnish with cheese and serve. 

    Tried making a knock off recipe for taco spaghetti that resembles a favorite from my hometown at Ross Park Drive Inn. This one turned out loads better than my last attempt. It's truly delicious and can literally be made in 20 minutes!  TACO SPAGHETTI 1 lb ground beef 1/2 yellow onion 10 oz can red enchilada sauce 6 oz can tomato paste 1 packet taco seasoning  1 can diced tomatoes shredded cheddar cheese (for topping)  cooked spaghetti noodles 1) Brown beef in sauce pan with onions.  2) add taco seasoning. 3) add tomato paste, diced tomatoes, enchilada sauce, and one can of water from tomato paste can (in other words, about 6 oz of water).  Top cooked spaghetti noodles with sauce and LIBERAL cheddar cheese. 

I forgot how much I like this soup! It takes some work because of shucking and de-kernaling the corn. See original recipe her INGREDIENTS - 10 ears fresh corn, husked and silks removed and kernels cut from the cob - 3 TB butter - 12 oz bacon, sliced into 1/4 to 1/2 inch pieces - 1 yellow onion, chopped - 1/4 cup all purpose flour - 2 cloves garlic, minced - 5 cups chicken or vegetable broth - 1 lb gold potatoes, cut into 1/2 inch pieces - 1 tsp dried thyme - 2 bay leaves - 16 oz half and half - shredded cheddar cheese (for serving) - chopped fresh chives (for serving) INSTRUCTIONS 1. Cook bacon pieces in large pot. Remove. Set aside bacon and discard grease. 2. Melt 3 TB butter in pot. Add onion and cook until the onion starts to brown around the edges. Add in flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in broth. 3. Bring to a boil, stirring constantly. Add corn and potatoes. Add thyme and bay leaves and season with salt and pepper. Red...

Quick confession here. I'm not actually making eggplant parmesan tonight. But I am making the sauce that I normally put with it for our spaghetti and meatballs. The SAUCE. is what makes this dish. Hands down the yummiest sauce I've made so far. KC loves it and hasn't had a sauce he likes more than it to date, and our friend Rob who has had authentic sauces in Italy says it's his top 2. Pretty good right? Anyways. Here we go! Eggplant Parmesan Eggplant - 1 eggplant                    italian seasoned bread crumbs                    3 eggs, beaten                    flour                    Mama Francesca brand Parmesan, Asiago, and Romano blend cheese                    Oil, for frying Directions :   ...

A few years ago I went to Cracker Barrel and had some AWESOME whole grain and nut pancakes. I’ve been hoping to find a matching recipe ever since. These are pretty darn close! I’m happy. See original recipe here .  INGREDIENTS 1 1/2 cups steel cut oatmeal (not instant) 3/4 cup whole wheat flour 3/4 cup white flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 1/2 cups buttermilk 1 cup milk 1 egg 1/3 cup applesauce (I used Granny Smith unsweetened) DIRECTIONS 1) Combine dry ingredients 2) mix in wet ingredients until incorporated 3) cook on griddle heated to 350 degrees. For me, this recipe made 18 pancakes which were scooped with my 1/4 measuring cup.

WOW. What a versatile recipe this one is. This can be eaten warm or cold. And if you'd like you can easily add veggies, seafood, or chicken. Or all three! A great lightweight side or entree with bright flavor. See original recipe here. Before I get to the recipe, I have to put in a shout out to the gourmet garden lightly dried herbs. I put in a Walmart grocery order and they didn't have fresh basil so they substituted the gourmet garden lightly dried. I always feel guilty when I buy herbs and it comes with more herb than I can use before it goes bad. This lightly dried variety stays fresh for 4 weeks UPON opening! Isn't that great?! I probably will continue to buy this variety. INGREDIENTS : 1 - 16 oz box campanelle pasta 1/4 cup olive oil 1/3 cup pine nuts 3/4 cup parmesan cheese 1/2 of a .42 oz jar of gourmet garden lightly dried basil OR 1/4 cup thinly sliced fresh basil 1 lemon's zest 1/2 lemon's juice (OR about 2-3 tablespoons of lemon ju...

INGREDIENTS  Butternut Squash Filling  - 1 butternut squash - 16 oz ricotta cheese - 1/2 cup milk - 1/2 tsp ground nutmeg - 1/2 tsp salt Spinach Filling  - 10 oz fresh spinach - 2 cups mozzarella cheese - 1/2 cup parmesan cheese - 2 cloves garlic, minced - salt - pepper Other Ingredients - 12 lasagna noodles, cooked - 2 cups mozzarella cheese - 1/2 cup parmesan cheese - Italian seasoning DIRECTIONS  Butternut Squash Filling 1. Peel butternut squash. Cut ends off. Cut in half lengthwise and remove seeds. Cut into 1 inch cubes. 2. In instant pot, pour 1 cup water into bottom. Add wire trivet. Add cubed butternut squash. Set to pressure cook for 7 minutes. Quick release steam when done. Drain water off. 3.  Add cooked butternut squash to blender. Add 1/2 cup milk and puree until smooth. Turn out into large bowl. 4. Add to puree ricotta cheese, nutmeg and salt. Set Butternut Squash Filling aside. Spinach Filling 1. In a large pot, co...

INGREDIENTS  5 1/2 to 6 1/2 cups all purpose flour 3 tablespoons white sugar 2 teaspoons salt 1 package active dry yeast (or 2 1/4 tsp if you buy yeast in bulk) 1/2 cup milk 1 egg, whisked 3 tablespoons butter DIRECTIONS  1. In a large bowl, combine 2 cups flour, sugar, salt, and yeast. In a medium saucepan over low heat, heat 1 1/2 cups water, milk, and butter until very warm (120 to 130 degrees). Butter does not need to be completely melted. With mixer at low speed, gradually pour liquid into dry ingredients. Add whisked egg. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup of flour or enough to make a thick batter; continue beating for 2 minutes, occasionally scraping bowl. With a spoon, stir in enough additional flour (about 3 cups) to make a soft dough. 2. Turn dough onto lightly floured surface and knead until smooth and elastic; about 10 minutes. Shape dough into ball and place in greased large bowl, t...

Adapted from recipe found here. TOTAL TIME :  30 minutes INGREDIENTS :  - 2 cups milk - 2 cups water - 1 tsp salt - 1 cup yellow cornmeal grits - 1 cup shredded extra sharp white cheddar cheese - 2 tablespoons salted butter - 4 slices bacon, chopped - 1 1/2 lbs shrimp, peeled and deveined - 1 1/2 cups chopped onion - 3 garlic cloves, minced - 3 tablespoons cornstarch  - 1 1/2 cups low sodium chicken broth - 1 cup heavy whipping cream - 1 tablespoon butter - salt  - pepper - sliced green onions  DIRECTIONS :  For this recipe, you will need two pans : A skillet and a medium sauce pan. I have laid out the directions in the order which I think things should be done.  SKILLET -  1. Cook bacon slices. Drain on paper towels and then chop. Set aside. MEDIUM SAUCE PAN -  3. Combine milk, water, and salt. Turn heat to high and stir occasionally until almost boiling. 4. Whisk in grits...

WHAT YOU NEED : - 1 can refried beans - 1/2 small can diced green chiles - sliced american cheese - shredded lettuce (buying pre-shredded will be your friend here and make them more 'authentic') - Taco Bell mild sauce - 1 lb ground turkey - taco seasoning - corn tortillas - oil (for frying) WHAT TO DO : - brown turkey and season with taco seasoning - in another pan, combine green chiles and refried beans - combine turkey with bean mix - in a skillet, pour oil to 1/4" deep. Heat to 375 (electric) or on med-high heat (stovetop). - scoop bean/meat mix into tortilla and fold - fry taco in skillet on each side until crispy - drain on paper towels - when tacos are still hot/very warm, gently open and insert 1/2 slice cheese, lettuce, and mild sauce

INGREDIENTS : - 16 oz Farfalle pasta - 1 1/2 cups heavy whipping cream - 3 to 4 chicken breasts - 2 to 3 garlic cloves, minced - 1 tsp pepper - 1/2 cup butter - 1 lb bacon, cooked and crumbled - 3/4 cup shredded parmesan cheese - 1 cup Soy Vay very very teriyaki - 1/8 cup pineapple juice (or juice from one can pineapple) - 1/2 sweet onion, diced - 8 oz sliced mushroom - 1/4 cup frozen peas - parsley, for garnish DIRECTIONS : 1. Cook chicken in teriyaki sauce and pineapple juice in crockpot on low for 6 hours. 2. Shred or cut chicken and set aside. 3. About half hour before serving, boil pasta. 4. At the same time of starting pasta, in a saucepan, melt butter and cook onion on medium low for 20 minutes. Add mushrooms and cook for an additional 5 minutes. 5. Turn heat to low. Add whipping cream, garlic, pepper, parmesan cheese, peas, and crumbled bacon. Whisk for 4 minutes. 6. In a large bowl, pour sauce over cooked, drained pasta. Add chicken and stir through. ...

INGREDIENTS WONTONS - 32 Wonton Wrappers - 12 oz shrimp - 1/4 lb ground pork - 3 green onions, thinly sliced - 1 tsp soy sauce - 1 tsp brown sugar - 1/4 tsp ground ginger - 2 tsp minced ginger - 1/2 tsp sesame oil - 1 egg (for sealing wontons) SOUP (Best thing about the soup part is you can whatever veggies you want! Here's what I added today) - 6 cups chicken broth - bok choy - thinly cut carrots - snap or sugar peas - water chestnuts (I had jicama in the fridge and used that. Use water chestnuts when available) - sliced green onions - mushrooms DIRECTIONS 1. Prepare wontons - Cut shrimp liberally until a nearly ground texture. Combine all ingredients in a bowl. Scoop 1-2 tsp filling into wonton wrappers and seal by brushing egg on two joining sides and sealing it into a triangle shape. Then brush egg onto two longer triangle sides, and bring those sides together, overlapping. Set completed wontons aside. 2. Heat broth. Add vegetables (adding th...

Tried my hand at homemade chicken stock today! I have been freezing our leftover chicken carcasses and saving all my veggie scraps! I wasn't quite sure how it would turn out but it turned out great! I really have no recipe to share. Just save your chicken carcasses and veggie scraps. When ready place in a pot and cover with water. Season with your choice of spices (bay leaves, rosemary, sage, thyme, salt, or pepper all work here!) I simmered on the stove for about 8 hours. But I heard that you can also put it in the crockpot! Which I will try next time to save gas.  Either way, simmer 5-8 hours. Mmmm!

INGREDIENTS : - 1 lb ground beef - 1 onion, diced - 4 cloves of garlic, minced - 1 green bell pepper, diced - 1 (yellow or orange) bell pepper, diced - 4 cups beef broth - 1 (14.5 oz) can diced tomatoes - 1 TB Worcestershire sauce - 2 cups cooked white rice - parsley - salt and pepper - shredded cheddar cheese (for garnish) DIRECTIONS : 1. Brown beef in stock pot, drain fat. 2. Return beef to stock pot, add garlic and onion.  Season with salt and pepper and cook until onion is tender. 3. Add beef broth, diced tomatoes, 1 TB Worcestershire, parsley, diced bell peppers, and rice. 4. Heat until bell peppers are tender. Serve with shredded cheddar cheese.

Adapted from Source : The Recipe Critic   INGREDIENTS :  - 1 tsp olive oil - 4 boneless skinless chicken thighs  - 1 onion, diced  - 3 cloves garlic, minced - 4 cups chicken broth - 28 oz can diced tomatoes - 1 (15 oz) can white beans, drained and rinsed - 1 cup heavy cream - grated parmesan cheese (for garnish) - 1 TB italian seasoning  - 1 tsp salt - 1/2 tsp pepper - 9 ounce refrigerated tortellini (so many options here  - we love spinach & ricotta, but you could do cheese or rotisserie chicken filled as well!)  - 2 cups spinach DIRECTIONS :  1. In a pot, heat olive oil and cook chicken thighs through. Remove and dice. Meanwhile, add onion and garlic in oil until translucent. Add chicken broth, diced tomatoes, white beans, heavy cream, italian seasoning, salt, and pepper. Bring to a simmer.  2. Add the tortellini and spinach and simmer for 8 minutes before serving.  TIP : Only ad...

INGREDIENTS :  - 3 cups warm water - 1 1/2 TB yeast - 2 1/2 tsp salt - 6 1/2 cups flour DIRECTIONS :  1. MIX           Combine all ingredients in a bowl. Stir with a spoon until there are no more dry spots and the dough is uniformly moist. 2. FIRST RISE           Cover loosely (not airtight) and let rest 2 hours or until doubled. 3. At this point the dough may be used. If you wish to save the dough for later, place it in the refrigerator for up to 2 weeks. The longer the dough sits in the refrigerator the more sourdough of a flavor it will get. After first rise. Note : this bread creates a wet dough 4. SECOND RISE          When ready to use, separate the dough into two portions. Dust your work surface with flour and quickly work the dough into shape, pulling from the top of the dough toward the bottom, creating a smooth surface. This is a fast process and should take no more than 6...

  Source : Cafe Delights INGREDIENTS : Marinade/Dressing:  - 3 TB olive oil - 1/3 cup freshly squeezed lime juice (about 4 to 5 limes) - 2 tablespoons cilantro, chopped - 2 cloves garlic, minced - 1 tsp brown sugar - 3/4 tsp red pepper flakes - 1/2 tsp ground cumin Salad: - 4 skinless boneless chicken thigh fillets - 1 yellow bell pepper, deseeded and sliced - 1 red bell pepper, deseeded and sliced - 1 red onion, sliced - 5 cups lettuce leaves, washed and dried - 2 avocados, sliced - cilantro to garnish - sour cream (optional) to serve INSTRUCTIONS : 1. whisk marinade ingredients together to combine. Pour HALF of the marinade into a shallow dish to marinade chicken fillets for two hours. Refrigerate the other HALF of the marinade to use as a dressing. 2. Heat 1 tsp olive oil in a grill pan or skillet over med-high heat and grill chicken fillets on each side until golden, crispy, and cooked through. Once the chicken is cooked, set aside and allow...

INGREDIENTS:  3 cups peeled and shredded apples 1/3 cup red hots candy 6 oz package of cherry jello 1 package whipped cream.  DIRECTIONS:  1. place shredded apples in a dish. 2. In a saucepan add red hots and 2 cups of water. Bring to boiling. 3. Add jello packet and stir for 3 minutes, until red hots are dissolved.  4. Pour over apples. Refrigerate until set. Top with whipped cream.