Italian Beef Dip

     This is an especially easy dinner. It takes only 5 purchased ingredients and a couple of spices you should already have in you cupboard. Dinner can be on the table in about 15 minutes.  You can use fancy Hoagie Buns or toasted Hamburger buns you have on hand.  Be prepared for a busy day by buying the sliced deli meat and cheese ahead of time and freeze the meat to be pulled out in a pinch.

     So full of flavor your family won't believe you haven't been slaving in the kitchen for hours!

Simmer the first 5 ingredients together in a skillet for about 5 minutes. 

      Remove pepper strips and add beef to heat through.  Butter the top of the buns and place them next to the bottom buns on a cookie sheet. Divide beef between bottom buns and top with cooked pepper and cheese. Place cookie sheet filled with sandwiches under the broiler for a short time until the cheese melts and the tops are toasted.  Serve remaining juice in a small bowl with sandwiches as a dip. 

    Do you have any great quick recipes you could share with us?  I would love to hear from you!!

Italian Beef Dip

by Scrumptilicious 4 You!

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: entree Italian

6073030

Ingredients (6 sandwiches)

• 2- 10 oz cans Campbells beef broth
• 4 teaspoons minced garlic
• 2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1 medium green or red bell pepper, thinly sliced
• 3/4 lb. thinly sliced deli roast beef
• 6 thinly sliced Swiss cheese slices
• 6 Hoagie Buns

Instructions

Simmer the first 5 ingredients together in a uncovered skillet for about 5 minutes until peppers are tender.

Remove pepper strips and cover to keep warm.

Bring broth to a boil again.

Add beef, cover pan, and remove from heat.

Leave to heat meat through for about 2 minutes.

Butter the top of the buns and place them next to the bottom buns on a cookie sheet.

Divide beef between bottom buns and top with cooked pepper and cheese.

Place cookie sheet filled with sandwiches under the broiler for a short time until the

cheese melts and the tops are toasted.

Serve remaining juice in a small bowl as a dip for the sandwiches.

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Chicken Marengo

 This simple, 6 ingredient  recipe for Chicken Marengo is sooo delicious.  I found it years ago on the back of a Campbell's soup can.  I have to say that the soups by themselves are good but when you combine them they create a whole new and rich flavor.  My family has loved this recipe for years and I hope you will have it as a new tradition in yours!





Wash and cut up about 3 lbs of bone in chicken pieces.  (You could use boneless chicken breast, it isn't as flavorful but would be good.  Reduce cooking time to about 15 minutes or until chicken is cooked through and check often to prevent over cooking.)

Assemble ingredients and thinly slice the onions.

Brown the chicken pieces with oil in a skillet over med high heat.  Reduce heat and remove oil. 

 Add remaining ingredients and separate onion rings over the top.  Bring to a simmer and cover.  Cook on medium low heat for about 45 minutes checking and turning every 10 minutes to avoid over browning.

Serve with rice. 

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Chicken Marengo

by Scrumptilicious 4 You!

Prep Time: 10 minutes

Cook Time: 45 minutes

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Ingredients (8 servings)

• 3 lbs. bone-in chicken pieces
• 3 Tablespoons olive oil
• 1 10.5 oz can Golden Mushroom soup
• 1 10.5 oz can Tomato soup
• 1 Tablespoon minced garlic
• 1 large or 2 medium onions

Instructions

Wash and cut up about 3 lbs of bone in chicken pieces

Assemble ingredients and thinly slice the onions.

Brown the chicken pieces with oil in a skillet over med high heat.

Reduce heat and remove oil.

Add remaining ingredients and separate onion rings over the top.

Bring to a simmer and cover.

Cook on medium low heat for about 45 minutes checking and turning every 10 minutes to avoid over browning.

Serve with rice.

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Popovers with Creamed Chipped Beef

I am so excited to share this recipe with you! Some time ago (we are definitely not saying how long) when I was about 10 years old, (it really wasn't THAT long ago!) I found an incredible recipe in a children's magazine.  It said anyone, even a child could make it.  So I got out a pencil and wrote it down. And guess what?  They were right.  I did make it then and I still make it now because it is so delicious.  The recipe was for Popovers.  Here is a picture of my original recipe card that I wrote.

     I have ancestors from England and my mother told me that these popovers were much like the Yorkshire Pudding my great Grandmother used to make for my mom when she was little.  So I found from some research that creamed chip beef would be good served over these delicious eggy muffins. 

      I have one confession to make and that is that the beef I use is not real chipped beef although I think that would be good also.  I buy the thin sliced Carl Budding or Land O Frost -2 oz.- packages in the deli case at the store.  It is wonderful in this recipe and much less expensive. 

      I call this recipe Elegant, Easy, and Economical.  The only drawback is that much like a souffle these popovers will shrink if left out of the oven for more than a few minutes.  They still taste great they just aren't as pretty.  Because of this you need to make the batter ahead of time if you want but don't put them in the oven until about 25 minutes before you want to serve them.  They will come out beautiful and taste out of this world!

Begin by generously applying shortening to your muffin pan cups.  Add a little more than you think is necessary.  Then be sure to place the tins in the freezer while you make the batter.  This helps the popovers do just that!  Pop Over!

                                                             Now whisk the ingredients together until smooth. 
     

 So easy! 

 Divide the batter into the 12 muffin cups evenly.

Bake in a preheated oven (450 F) until golden.  About 25 minutes

While your popovers are cooking, make the creamed beef.  Melt the butter in a small pan over low heat.  Add the flour and salt and quickly whisk it together until well blended.  Add the milk and bring to a boil over medium heat.  Stir often.  While it is heating open the packaged beef and rip it into thin strips and separate it as much as you can. 

When the white sauce has come to a boil for about one minute (Stirring constantly), stir in the beef and remove from heat.
Serve over popovers.
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Popovers with Creamed Chipped Beef

by Scrumptilicious 4 You!

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients (serves 6)

Popovers

• 1 cup all purpose flour
• 3 eggs
• 1 cup milk
• 1/2 teaspoon salt

Creamed Beef

• 3 packages (2 oz) Carl Budding thin sliced beef
• 6 Tablespoons butter
• 6 Tablespoons flour
• 3 cups milk

Instructions

Popovers

Begin by generously applying shortening to your muffin pan cups. Add a little more than you think is necessary. Then be sure to place the tins in the freezer while you make the batter.

Now whisk the ingredients together until smooth.

Divide the batter into the 12 muffin cups evenly.

Bake in a preheated oven (450 F) until golden. About 25 minutes

Creamed Beef

Melt the butter in a small pan over low heat.

Add the flour and quickly whisk it together until well blended.

Add the milk and bring to a boil over medium heat. Stir often.

While the sauce is heating open the packaged beef and rip it into thin strips and separate it as much as you can.

When the white sauce has come to a boil for about one minute (Stirring constantly), stir in the beef and remove from heat.

Serve over popovers

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Cheesy Enchilada Casserole

This enchilada casserole is so flavorful and fun!  Your whole family will love it and it is easy to make!

                         ----------------------------------------------------------------------------------

Cheesy Enchilada Casserole

1 pound hamburger
1 large onion (chopped), minced onion or powdered onion may be substituted
2 1/2 cups salsa (Use the level of heat you like, I used La Victoria chunky, medium)
1 (15 oz) can black beans rinsed and drained
1/4 cup Italian salad dressing
2 Tablespoons Taco Seasoning (I recommend Taco Bell Seasoning)
1/4 teaspoon ground cumin
3 or 4 flour tortillas, 10 inch or the size of your pan
1  15 oz can of corn, drained
3/4 cup sour cream (reduced fat may be used)
2 cups shredded Mexican cheese blend

Brown beef and onions in a large frying pan and drain.

  Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.  Layer 1/3  of the beef mixture in the bottom of a 2 quart baking pan.  Sprinkle 1/3 of the grated cheese on top.

 Place 1 1/2  of  the tortillas on top of the cheese and then repeat.

 The top layer will consist of the last 1/3 of your meat mixture and the last of your cheese.  Cover pan and bake at 400 degrees F for about 25 minutes or until hot and bubbly.  Serve with chopped tomatoes, lettuce, and cilantro if desired.

 

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Recipe Source:  Slightly adapted from Just Get off your Butt and Bake. 

Printer friendly recipe click here

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Sour Cream Chicken Breast

     Sour Cream Chicken Breast is one of my most prized recipes!  My sister gave this to me many years ago and it still remains a favorite for family dinners, social dinners, and for company.  It is elegant yet simple to prepare.  I can't say enough about the flavor!  Juicy, perfect, and delicious  every time you make it!  

     One of the reasons why this is so tender and juicy is because it calls for bone-in chicken breast.  These tend to be quite large.  I try to buy the smallest piece I can but they still are pretty big.  If you cook it until it is tender and done, you can usually make a cut across the cooked chicken to divide it in half to make smaller portions.  This takes some practice to make it look good if it is for company to cut it in the right place where it will slide off the bone.  Just try one when you aren't worried about the looks of it and you will quickly learn where to cut.

Sour Cream Chicken Breast

Ingredients:

6-8 Bone in Chicken Breast (I used 4 in this recipe to fit into 1 13 x 9 pan)
1 Cup Sour Cream
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Season Salt
1/4 Teaspoon Paprika
1/8 Teaspoon Garlic Salt

 Combine all ingredients except for the chicken in a large enough to dip the chicken breasts in.

Dip the chicken one at a time and place in a 13 x 9 pan.  Cover pan with plastic wrap and refrigerate at least 4 hours (or overnight).  

     When ready to cook uncover chicken and sprinkle with dried bread crumbs (about 3/4 cup). I make my own by putting a couple of slices of bread in a paper sack and leaving them to dry for about a week.

    When I need them I just take the bread out and crush with a meat mallet in a plastic bag.  I think this is much cheaper and easier than buying them at the store and I always have some on hand this way.  

     Now take between 2 to 4 Tablespoons butter and melt it in a cup in the microwave.  Drizzle the chicken with it. 

Cover the pan completely with foil and place in the oven.

   Cook at 325 Degrees for 1 and 1/2 hours.  If you want the chicken to brown, remove the foil the last 1/2 hour of cooking time. 

  This is gonna taste great!

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Mandarin Orange Chicken

I love recipes that you can cook in just a few minutes in the microwave.  This recipe is delicious and only takes 11 to 15 minutes to cook!!  Unbelievable?  No.  This is made with simple ingredients and prep time is short also.  It is a tempting dish to serve to company and won't heat up your kitchen on hot summer days.  Wonderful flavor!  

15 minute Mandarin Orange Chicken

4-6 boneless chicken breast pieces (1 -1 1/2 lbs chicken) 
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1/2 cup Teriyaki Sauce
1/4 cup Apple Juice
1 Tablespoon Vegetable Oil
1 Garlic clove (Minced)
1 can (11 oz.) Mandarin Oranges
Hot Cooked Rice
2 Green Onions (chopped)

In a small bowl combine the brown sugar and cornstarch. Then mix in the next 4 ingredients.  Open the can of mandarin oranges and drain the juice into the sugar mixture. If your chicken breasts are thick, pound them with a mallet until they are about 1/2 inch thick, then put them in a 13 x 9 microwavable dish. 

Pour the juice mixture over the top of the chicken and cover it with plastic wrap.   Microwave on high for 8 minutes.  Carefully pull back the plastic wrap, watching that the steam doesn't burn you  and turn the chicken pieces over in the dish to coat them with sauce.  Reposition the plastic wrap and cook 3-5 minutes longer until sauce is thickened.  Sprinkle onions and oranges over the top to garnish.

Serve over hot rice
Yield 4-6 Servings

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Family Time! Part 2- What do your Kids Really Want for Dinner?

Part 2---

In part 1, we talked about the really important reasons why you would want to make family sit down dinners at home part of your life.  It really does give your kids more than just a healthy meal.  It can be life changing for all of you.  But how, you ask, can I possibly do that when we have so much going on and so many other "things" to do?  I hope this part 2 article will help you get some ideas to lesson the stress and give you some doable ways to begin. 

If you are anything like me and my family it seems like life gets busier with each passing year.  So to help you with that, I put together a couple of top ten lists of things to do that will help simplify cooking for a family.  Also, to help you see the effects that eating together can have.  List #1 was in the 1st part of  "What do your kids really want for dinner?". 

List #2 - 

       Plan what you make and make what you love!

      
          1. Right now, go get a pen and paper and write down as many 
              meals as you can that you like to make for your family.

          2. Each time you try something new ask your family to rate it.
              I tell mine that because this is a trial recipe, they can be
              completely honest.  I really want to know what they think. 
              (I brace myself for honest reactions!!)  Ask them to rate it on
              scale of 1-3.  1=dislike, 2=ok, will eat again, 3=great! loved it!

          3. Write their preferences on the recipe so you can remember who
              loves it and who just likes it etc.  Now add it to your list from #1!

          4. Rotate making each one's favorite meals.  Or if you make one 
              person's fav. main dish, make another person's fav. side dish.
              That way everyone is happy!
   
          5. I LOVE lists!  At the beginning of each month I try to sit down 
             for just one hour (as opposed to worrying about each and every
             day for the next 30 days! and write each day of the month down
             the side of a notebook page.  I include the date and day of week. 
             (That makes it easier to see special occasions or prior
             commitments and plan around them.)  

          6. Variety is the spice of life!
              It is surprising how many meals you forget to put in your
              rotation through the years.  I still have favorites from my
              college days that we still enjoy and are very easy and frugal.
  
              Use your list from #1 above to help you fill in a dinner
              meal for each day.  This way you get a lot of variety 
              because you aren't just getting to the end of the day and thinking
              "What's in the fridge we could have for dinner?"  

              Does this sound like too much work?  It becomes fast and easy 
              when you do it with a list of meals you have made but also;

                  1. You don't have to stress every night (or all day long) over
                      what to have for dinner.  It is all thought out! NO Stress!

                  2. If you aren't in the mood for the meal plan for the night
                      no problem!  Switch!  Because you have planned to have
                      all the ingredients for so many meals at the first of the 
                      month, you can easily look at your list and just Switch!

                  3. Shopping is much more effective and easy because you
                      have a plan and a list!  You save money because you 
                      don't have to make a store run and end up picking up
                      extra impulse buys.  As you fill in your dinner schedule, 
                      make a line down the page for another column to list
                      any ingredients you don't have on hand.

            7. Make Doable Meals!  Be kind to yourself.  As you schedule 
                your month, fill in busy days with meals that are simple to 
                prepare.  Have a freezer meal that just needs to thaw in the
                microwave or pull out some salmon, thaw it, sprinkle with
                seasoning and bake for 10 min. with a green salad, dinner is
                ready!  Don't over schedule yourself!

            8.  Get a good freezer and use it!!  I know a few women (working
                and not), who spend a couple of complete Saturdays a month
                making freezer meals so they don't have to cook when they
                get home each evening.
  
                That is great for those that it works for and I applaud them,
                but it doesn't work for me.  I can't remember a time
                even now that my children are gone that I felt ambitious
                enough or had a whole days time to devote to making
                meals.  

                Much easier for me was to double or even triple meals
                as I make them.  I was already getting all the ingredients
                out, mixing and cooking them so it just didn't take much
                longer to make an extra recipe and freeze it.  Even now that                         it is just my husband and I most of the time, I haven't lost
                the desire to cook nice meals because I know that my efforts 
                tonight mean that I get a night or two off in the future and it
                it so great to have 2 or 3 nights off a week that way!

            9. Get the kids to pick meals they can learn to make and be in
                charge of!   Here is a link to a great recipe that even young
                children can help with.  Bubble Up Pizza by The Country Cook.
                Another fun recipe kids really love is found on my site, 
                Ragu Enchiladas, and they could help with these also.
               
     This is where I hope you won't judge me but I only have 9 in my top ten list..but I hope these ideas are as valuable to you as they have been to me!
The important message here is that eating together as a family is invaluable.  It sets the stage for more open communication and creates the feeling that being together is important and that we like each other!  

     If all these ideas don't work for you please feel free to pick the ones that do and then improvise your own!  You will soon learn that what your kids really want for dinner is...
                                           YOU!


I would love to hear any ideas you have that would help others with busy lives find ways to have sit down meals together!  I love your comments!





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Blackened Salmon

I love cooking fish for a couple of reasons. I love the flavors you can add to it.   It may seem expensive but when you come down to it, smaller portions are quite filling.  So it really isn't as costly as it sounds when you hear the per pound price.  The second reason is that it is so easy and fast to cook.  I love it when it only takes a few minutes to bake and you have a fabulous dinner!  This recipe is no exception! 

     We love this spicy but not too strong mix. I have to admit I am kind of a whimp when it comes to spices so this is mild but still has a kick.  (You can adjust the heat by increasing the cayenne pepper if desired.) 

     If you love it like we do, you can make up a bottle of the spice mix and have it ready to use anytime.  This saves tons of time when you need dinner in a hurry!

Blackened Salmon

1    Tablespoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1    teaspoon  garlic powder
1    teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried basil 
1/8 teaspoon dried oregano

4  boneless, skinless salmon fillets (about 6 to 8 oz. each or one 24 to 32 oz. piece)
4 to 6 Tablespoons melted butter 

If your fillets still have skin on one side, remove it by cutting just under the skin with a fillet knife.  Then, if needed, cut the large fillet into individual portions.  Begin by brushing the entire fillet with butter and then sprinkle both sides with the spice mix.  Try to use all of the spice mix so it is well coated. Pour a little butter on top of the spices on one side of the fish.   Heat the pan on medium to medium high until hot and then add the salmon to the pan putting the buttered side down first.   Turn the heat down to medium and brown the fish on both sides.  Turn it over and cover.  Cook until fish flakes easily, checking often and turning if needed.

This recipe was adapted from All Recipes here. 

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18 minute Parmesan Chicken!

 Can you believe how good this looks?  It is not fried or baked and it doesn't take an hour to cook!  This is one of my all time favorite chicken recipes.  When I was a young mom and just starting to raise my family, I would cut out recipes from the daily newspaper that looked interesting.  Chicken was inexpensive and so made a good meal on a budget.  This recipe came out just when I got my first microwave (that really dates me huh?, but I am still very young at heart!).   It came with regular oven instructions but I worked with it until I could make it even better and much faster in the microwave.  It is DELICIOUS!  I hope it helps you to pull this out on a busy night when you need a fast but filling home cooked meal!  (See my next post  for part 2 of What Do Your Kids Really Want for Dinner?)  This recipe can help you with that!!

18 Minute Parmesan Chicken

1/2 cup (2 ounces) grated Parmesan cheese (bottled, powdered kind)
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon salt
Dash of pepper
2 1/2 lbs. Chicken pieces (I use 4 legs and 4 thighs)
1 egg slightly beaten
1 Tablespoon milk
2 Tablespoons to 4 Tablespoons margarine or butter (melted)

In a medium bowl, mix first 5 ingredients together.

I use a flat bottomed bowl so it is easier to roll the chicken pieces in the coating.  In a second medium bowl, mix the egg and milk and using a wisk or a fork beat until it is well combined.

Dip chicken first into the egg mixture and then roll in the flour mixture.

Set chicken pieces in a glass or other microwave safe baking dish. 

My oven will fit a 13 x 9 pan so this is what I usually use.  This is a smaller version in the picture.  When the chicken is coated, drizzle the melted butter over it until all pieces have a small amount on them.  Cover the pan with wax paper and microwave for about 18 minutes on high.

 ***This time will vary greatly with the amount of chicken baked.  If pieces are overly large, increase the time.  If you cut down to say, 4 small pieces, cut the time down to 13 minutes and cut a piece open to check for clear juice in the center of the piece.  Cook longer if needed and check often!  This recipe was used with 8 medium pieces of chicken and a turntable microwave with 1250 watts.  

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18 Minute Parmesan Chicken

by Scrumptilicious 4 You!

Prep Time: 10 minutes

Cook Time: 18 minutes

Keywords: entree chicken

6073098

Ingredients (8 pieces)

• 1/2 cup (2 ounces) grated Parmesan cheese (bottled, powdered kind)
• 1/4 cup flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Dash of pepper
• 2 1/2 lbs. Chicken pieces (I use 4 legs and 4 thighs)
• 1 egg slightly beaten
• 1 Tablespoon milk
• 2 Tablespoons to 4 Tablespoons margarine or butter (melted)

Instructions

In a medium bowl, mix first 5 ingredients together.

In a second medium bowl, mix the egg and milk and using a whisk or a fork beat until it is well combined.

Dip chicken first into the egg mixture and then roll in the flour mixture.

Set chicken pieces in a glass or other microwave safe baking dish.

My oven will fit a 13 x 9 pan so this is what I usually use. This is a smaller version in the picture.

When the chicken is coated, drizzle the melted butter over it until all pieces have a small amount on them.

Cover the pan with wax paper and microwave for about 18 minutes on high.

***This time will vary greatly with the amount of chicken baked. If pieces are overly large, increase the time. If you cut down to say, 4 small pieces, cut the time down to 13 minutes and cut a piece open to check for clear juice in the center of the piece. Cook longer if needed and check often! This recipe was used with 8 medium pieces of chicken and a turntable microwave with 1250 watts

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