Don't get me wrong, I love cooking.  But I've been SO uninspired in the kitchen for dinners lately. Maybe it's because we have had quite a few bouts of flu going around our house.  Or because I spend most of my days creating fun recipes for my job.  Some nights, by the time 5:00 hits, I'm just staring at the fridge, hoping for a cooked meal to pop out at me.  I wish! Can't I have a magical twitch to my nose like Samantha on Bewitched?!

Last night, I had ground turkey but no ideas what to do with it.  I wanted a burger, but it was still partially frozen.  I remembered seeing something on Rachael Ray once about a cheeseburger casserole and I just went with it.  

The verdict? EVERYONE loved it.  It tastes just like McDonald's double cheeseburgers. We don't do much McD's, but those double cheeseburgers are hard to resist...especially after a nasty post-wedding hangover! (We had quite a few weddings this summer...I learned the hard way)

Served with some of our favorite tots and green beans, this was a tasty meal that hit the table in about 30 minutes! 

Turkey Cheeseburger Casserole

Here's what you need:

• 1 package of Jennie-O lean ground turkey (about 1.25 lbs)
• 2 cups of elbow noodles, cooked al dente (about 5-6 minutes)
• 2 cans (14.5 oz) diced tomatoes, drained
• 1 cup onion, finely chopped
• 1/4 cup relish
• 2 pickle spears, chopped (more or less to taste)
• 3 tablespoons tomato paste
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce 
• 1/4 teaspoon each- onion & garlic powder
• 2 cups cheddar cheese 
• Optional: chopped bacon (I put it on half of ours)

1. Preheat oven to 400. 
2. In a large pan, brown ground turkey for 4-5 minutes.  Add onions, mustard, Worcestershire, onion and garlic powder.  Brown until turkey is completely cooked. Do not drain.
3. Add pickles, relish, tomatoes, tomato paste. Once thoroughly heated, slowly pour in noodles. Stir.
4. Pour into casserole dish and top with cheese (and optional bacon).  Bake 15 minutes, until cheese is melted and drool-worthy.
   
    

What's your go-to meal when you're in a cooking rut?

Simple Soups: Roasted Tomato & Red Pepper

It's going to be another cold week. (Go figure, it's winter in the Midwest!)  My cooking has been a little random lately.  I've been doing a lot of freezer cooking, soups and sandwiches. When it gets cold, I tend to get lazy and I use up pantry items.

Whenever I head to the grocery store, I beeline to the markdown produce section.  What I find there helps determine our meals for the week.  If I find a great deal on peppers, we have fajitas or stuffed peppers.  Bags of zucchini and bananas make breakfast muffins.  Tomatoes are perfect for roasting!

This soup combines markdown tomatoes and red peppers in a quick, easy soup.  To add extra flavor, I add a dollop of pesto and some mozzarella cheese.  The girls LOVE dippers, so I make mini grilled cheese croutons.

Here's what you'll need:

• 1 pound of tomatoes
• 1 red pepper
• 2 tablespoons pesto
• 4 cups chicken or veggie stock
• 1 chicken bullion cube
•  1/2 cup onion, chopped
• Garnish: mozzarella/Parmesan cheese, basil

1. Heat the oven to 400.  Wash and half tomatoes; seed and slice red pepper.  Toss in EVOO and roast for 20-30 minutes, until soft and slightly charred.  Salt, to taste (about 1/2 teaspoon) and set aside.
2. In a large soup pan, circle EVOO.   Add onions and cook for 3-5 minutes, until soft.  Add pesto.
3. Slowly add peppers and tomatoes to pan.  Stir.  
4. Add chicken stock and bullion cube.  Bubble on medium low for 15-20 minutes.
5. Two choices now: leave chunky or blend.  I like to use a hand blender, but you can (carefully!) blend in a tall one, just allow to cool for 10-15 minutes.
6. Garnish with chopped basil and cheese.  We love it with a nice, crusty grilled cheese.

Clean Plate Club! The girls LOVED it!

In the mood for more soup?  Check out my other favorites!

• Broccoli Cheddar
• Chicken & Dumpling Soup
• Loaded Baked Potato
• Slow Cooker White Chicken Chili

Simple Soups: Broccoli Cheddar

Winter has come in full force this past week.  HOLY COW!  We have been snowed in for about three days...the girls finally went back to school yesterday.  (20 day winter break...oy!)  When it gets cold, I just want soup all day, every day!  It's such a comfort food. 

I have 3 tasty soups up my sleeve for the next week...get excited!

This soup is super easy and it resembles my favorite Broccoli Cheddar soup from Panera.  Now if only I could bake a perfect bread bowl!

You can leave this soup chunky, blend it or use a hand blender.  Whatever floats your boat!   Also, there is the issue of using frozen or fresh broccoli.  It's totally up to you.  I highly recommend the frozen organic broccoli from Costco.  You can get a 4 pound bag for $5.99 and they are conveniently broken into 1 pound bags.  If you don't have a Costco, just try to find frozen broccoli florets.  Fresh tastes amazing too, of course!

Here's what you need:

• 1/4 cup onion, chopped (red or white)
• 2 tablespoons of butter
• 1/4 cup flour
• 1/2 teaspoon of nutmeg 
• Salt & Pepper, to taste
• 1 bouillon cube (my secret to amazing soups!)
• 1/2 cup shredded carrots
• 1/2 cup Skim Milk (or I use plain Almond Milk)- adding more if needed
• 3 cups of chicken stock
• 2-3 cups chopped broccoli florets, chopped (see above for my input on frozen vs. fresh)
• 1- 1.5 cups Cheddar cheese

Let's Cook!

1. Melt butter in a large soup pot over medium high heat.  Add onion and cook 2-3 minutes, until soft.  Sprinkle in flour and nutmeg.  Cook for no longer than 1 minute.
2. Slowly add milk.  Mixture will get very thick. 
3. Add stock, bouillon cube and carrots. Bring to a slow boil over medium heat to dissolve cube. Mixture will thicken.  Add broccoli and cheese.  Let bubble for 3-5 more minutes.  
4. Once the broccoli is cooked, you can serve chunky or blend.  (I like to leave a few larger chunks of broccoli).  Salt and pepper, to taste.
5. Top with additional cheese.

Did you know I'm on Facebook? Check it out! 

Mmm Monday: Cast Iron Chicken Pot Pie

I've tried quite a few chicken pot pie recipes. In the winter, there is nothing better than a nice warm pot pie.  

In the summer, as much as I hate heating up the kitchen with a hot oven, I make pot pie at least once a month.  Since it is cloudy and a bit chilly today, this would be perfect!

My favorite recipe? Good old Pillsbury Cookbook version. It's easy to doctor up with some good roasted chicken leftovers and extra veggies (asparagus! mushrooms!). 

 As much as I would love to say I have a great pie dough recipe, I just use plain old store bought from Aldi.  

Look at that photo! It looks pretty fancy still!  The cast iron pot is perfect: it goes from the stove to the oven! No mess to be made. 

(Whenever I use my cast iron pan I think of Tangled and I always wonder how she swings it around with such ease.  Yes, I know she is a fictional Disney princess...)

I'll give you my version of the recipe, I've made a few changes over the years.

Ingredients

1 box of pie dough (I only use one sheet to save calories)

2 tablespoons butter

1/3 cup chopped onion

1/3 cup flour

Salt & pepper, to taste (I also like to add Perfect Pinch Savory blend)

1 chicken bouillon cube

2 cups low sodium chicken stock

1/2 cup milk

3 cups shredded chicken (about 2 large boneless breasts)

2 cups frozen veggies (I like the peas & carrot mix and I'll throw in leftover veggies)

Egg whites to brush on crust

1. Heat oven to 400*.  Make sure pie crust is defrosted.

2. In a cast iron pan, heat butter over medium heat.  Add onion and cook for 2-3 minutes.

     -you can do this in a normal pan and transfer to a pie pan or 8x8 square-

3. Stir in flour and season with salt and pepper.

4. Slowly pour in milk and stock, making sure to stir well to prevent clumps. Sometimes I add more stock.  Add bouillon cube and dissolve.

5. Stir in veggies and chicken and bring to a low bubble.

6. Cover with crust.  I liked a more rustic look, so I didn't perfect it.  Brush with egg whites.

7. Bake for 30-35 minutes, or until crust is brown. Let stand for 10 minutes.

Enjoy!! 

Recipe adapted from Pillsbury Classic Chicken Pot Pie

 

What is your favorite comfort food?

Mmmm Monday: turkey chili mac

I wish I had a decent camera...you know what chili looks like though!

Can you believe it's November?  Sunday is football day in our house: Go Bears!  I really don't enjoy watching football, but I do enjoy the food!  I also like to catch up on my magazines while the games are on.

I love to make turkey chili because I know it is at least somewhat healthy.  We have a big debate in our house: with or without macaroni.  Ricky thinks chili mac is weird...I think he's weird for putting hotdogs with his.  I totally win, right?

Turkey Chili Mac

Ingredients

• 1 package of lean ground turkey (usually 1.25 lbs)
• I really love Butterball brand, it crumbles so well!
• 2 cans of reduced sodium kidney beans, drained and rinsed
• 2 cans of chili ready diced tomatoes (14 oz cans)
• 1/2 of a beer (any light variety works)
• 1 small can of tomato paste 
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can diced green chili peppers (4-6 oz)
• 1 teaspoon cumin
• 1.5 packets of chili seasoning
• 1 tablespoon chili powder
• 1 box elbow macaroni
• Toppings: cheese, jalapenos, hot sauce, avocado, green onions, sour cream, Fritos...whatever you like!

 Let's get cookin'!

1. Cook macaroni as listed on package.
2. In a big soup pot, heat a bit of oil over medium high heat.  Add turkey and start to brown, crumbling with a spoon.  Add green chili, onion and garlic.  
3. Once browned, add cumin, chili powder and chili seasoning.  Put entire can of tomato paste and mix up and cook for 2-3 minutes.  Add half of a beer.  You might as well drink the other half!  
• The alcohol will cook off, but if you are concerned about serving to kids, just use 1 cup of chicken stock.
4. Add packets of chili seasoning, tomatoes and beans.
5. Simmer on low until ready to serve.
6. I like to put the macaroni in a bowl, top with chili and my favorite toppings.

Enjoy!

I hope you are enjoying this dreary Monday...what a perfect day for chili!

Fall favorite: Apple pork chops

I love, love, LOVE fall.  Cider mills and comfy sweaters are the best!  Favorite part? The food!  Who doesn't love comfort food!?

My mom used to make these pork chops growing up and this was one of the first recipes I had to steal for my own kitchen.  There are a lot of pork and apple recipes out there, but this one is by far my favorite.  The apple cider vinegar gives it a great, unique flavor. 

Try it out!

Ingredients

• 1 lb of pork chops, pounded to 1/4-1/2 inch thick
• I tend to keep them thicker, they reheat better

• 1/4 cup flour
• 2 tablespoons of butter
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 1/4 cup apple juice
• 2 Granny smith apples, cored and sliced
• 2/3 cup whipping cream
• I never have this on hand.  I use any milk or even almond milk I have on hand.

Let's get cookin'! 

1. Season chops with salt and pepper, then shake in the flour.
2.  In a skillet, melt the butter over medium heat.  Add chops and brown 3-5 minutes until mostly cooked.  Remove from skillet.
3. Add vinegar, sugar and apple juice to the pan and dissolve sugar.  Add apples.  Poach apples in liquid until they are cooked and sauce is syrupy (about 8-10 minutes).
4. Add whipping cream and stir, then return chips to pan.  Cook for 2-3 minutes and let sauce thicken.
•  If sauce is still thin, add a bit of corn starch

I make this with a side of boiled baby red potatoes and a veggie.  Quick and easy meal!