Beef Stroganoff Casserole

 This is a great make ahead meal to pop in the oven when ready.   I like to make it with homemade egg noodles.

       I did not put the crumb topping on this, but normally I would.

BEEF STROGANOFF CASSEROLE 

(serves 6-8)

Pasta Ingredients:

*1 (16 ounce) bag egg noodles (the width is up to you)

*2 tablespoons fresh chives (1 tablespoon dried)

*1 tablespoon chopped fresh dill, (1/2 tablespoon dried)

*2 tablespoons chopped fresh parsley (1 tablespoon dried)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*3 tablespoons butter

Stroganoff Ingredients:

*1/8 cup olive oil

*1 1/2 - 2 pounds ground beef (I use 80/20)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 1/2 tablespoons Worcestershire sauce

*2 tablespoons butter

*1 (12 ounce) container white mushrooms, sliced thin

*1 medium yellow onion, chopped small

*4 garlic cloves, minced

*1 tablespoon fresh thyme (or 1/2 teaspoon dried)

*2 cup beef stock

*1/4 cup heavy cream

*1/2 cup sour cream

Topping Ingredients:

*4 tablespoons butter, melted

*2 cups bread crumbs (I like to make my own)

*2 tablespoons fresh chives (1 tablespoon dried)

*1 tablespoon chopped fresh dill, (1/2 tablespoon dried)

*2 tablespoons chopped fresh parsley (1 tablespoon dried)

*1 cup Monterey Jack cheese, shredded 

	Pasta Directions:

~Cook Pasta as directed on the package.

~Drain pasta.

~Stir in 3 tablespoons butter, 2 tablespoons fresh chives, 1/2 tablespoon fresh dill and 2 tablespoons fresh chives, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepeper until well mixed.

~Set aside.

Stroganoff Directions:

~Preheat oven to 400 degrees.

~Spray a 9x13 inch casserole pan with cooking spray.

~In a large skillet, over medium heat, heat 1/8 cup olive oil.

~Add in 1 1/2 - 2 pounds ground beef, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1 1/2 tablespoon Worcestershire sauce.

~Cook until ground beef has browned, breaking it up as it cooks.

~Drain grease and set aside in  bowl.

~In the same skillet, over medium heat, add 2 tablespoons butter and 1 (12 ounce) container of sliced mushrooms and cook until mushrooms are browned.

~Add in 1 medium chopped. yellow onions and cook for 1-2 minutes or until onions are soft and translucent, stirring often.

~Add in 4 minced garlic cloves, and cook for another 30-40 seconds, stirring continuously.

~Add mushrooms to ground beef mixture. 

~Stir in 1 tablespoon fresh thyme and  2 cups beef stock,  bring to a simmer.

~Stir in 1/4 cup heavy cream, 1/2 cup sour cram until well mixed.

~Add in cooked egg noodle and stir until noodles are well coated and pour into prepared 9x13 inch pan.

Topping Directions:

~In a small mixing bowl, add 2 cups breadcrumbs, 2 tablespoons fresh chives, 1 tablespoon fresh dill, 2 tablespoons fresh parsley, 1 cup shredded Monterey Jack cheese and 4 tablespoons melted butter.

~Stir until well combined.

~Sprinkle evenly over pasta mixture.

~Bake in preheated oven for 20-25 minutes or until mixture starts to turn a golden brown and is bubbly.

~Remove from oven and allow to rest for 5 minutes before serving. 

Air Fryer Mushrooms

A healthier version of deep fried mushrooms.  I personally think they were very good.

AIR FRYER  MUSHROOMS

(serves 4)

Ingredients:

*1 (16 ounce) package whole mushrooms

*2 large eggs, lightly beaten

*1 cup water

*4 tablespoons all-purpose flour

*1 teaspoon garlic powder

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon paprika

*1 cup panko bread crumbs

Directions:

~Wipe each mushroom off with a paper towel to remove any dirt.

~Fill one small bowl, with 1 cup water.

~Fill one small bowl, with 2 beaten eggs.

~Fill one small bowl, with 4 tablespoons all-purpose flour.

~Fill one small bowl,  with 1 cup panko bread crumbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon paprika and mix until well incorporated.

~Dip each mushroom in water, then flour, then the beaten eggs, and then the bread crumb mixture, making sure mushrooms are completely coated.

~Place on a plate and refrigerate for 15-20 minutes.

~Preheat air fryer to 400 degrees.

~Place coated mushrooms into air fryer tray in a single layer.

~Bake for 8 minutes, flipping half way through.

Vegetable Soup

 Great meal for meatless Monday's or any other day of the week.  This soup freezes well.

VEGETABLE SOUP 

(serves 6)

Ingredients:

*2 tablespoons butter (or vegetable oil)

*2 (32 ounce) containers of vegetable stock 

*3 medium carrots, peeled and cut into bite size pieces

*2 stalks celery, cut into bite size pieces

*1/2 red bell pepper, cut into bite size pieces

*1/2 greed bell pepper, cut into bite size pieces

*1 medium red onion, cut into bite size pieces

*2 garlic cloves, minced.

*1 cup frozen corn

*1 cup frozen peas

*1 (15 ounce) can black beans, rinsed and drained

*1 quart stewed tomatoes (about 2 cups)

*1 tablespoons dried parsley flakes

*2 teaspoons Italian seasoning

*1 teaspoon salt

*1 teaspoon ground back pepper

*2 bay leaves

Directions:

~In a large stock pot, melt 2 tablespoons butter overnight medium heat.

~Add in 3 medium chopped carrots, 2 chopped celery stalks, 1/2 chopped red bell pepper, 1/2 chopped green bell pepper and 1 medium chopped red onion, for about 5-6 minutes, stirring often.

~Stir in 2 minced garlic cloves and cook for another 30-40 seconds, stirring continuously.

~Add in 1 quart stewed tomatoes, 1 tablespoons dried parsley flakes, 2 teaspoons Italian seasoning, 1 teaspoon salt, and 1 teaspoon ground black pepper.

~Add in 2 (32 ounce) containers vegetable stock and 2 bay leaves.

~Bring to a boil and then reduce temp to low.  

~Cook until veggies are tender.

~Stir in 1 cup frozen peas, 1 cup frozen corn and 1 (15 ounce) can drained and rinsed black beans.

~Cook for another 5 mittens or until all veggies are hot.

~Remove bay leaves and serve.

Brownie Puppy Chow

 Warning: these are addicting.  A quick and easy snack to make.

BROWNIE PUPPY CHOW 

(makes a large bowl full)

Ingredients:

*1 (12 ounce) box rice Chex

*1 (11.5 ounce) bag chocolate chips + 1 more cup

*1 1/4 cups creamy peanut butter

*1/2 cup butter, cut into pieces 

*1 teaspoon vanilla extract

*2 cups powdered sugar

*1 (18.3 ounce) box brownie mix

Directions:

~Pour 1 (12 ounce) box of rice Chex into a large bowl.

~In a medium microwavable bowl, combine 1 (12 ounce bag chocolate chips) + 1 more cup, 1/2 cup butter cut into pieces, 1 1/4 cups creamy peanut butter.

~Microwave for 30 seconds intervals, stirring between, until mixture is melted and creamy.

~Stir in 1 teaspoon vanilla extract.

~Pour over rice checks and stir until well coated.

~Sprinkle 2 cups powdered sugar and 1 (18.3 ounce) box brownie mix and stir until well coated.

~Cover to store at room temperature (I do like to remove the mixture and shake out any excess powder and then return the puppy chow to the bowl

Sous Vide Fried Chicken

 I especially like making this with bone in chicken.  It makes for very tender moist chicken.

SOUS VIDE FRIED CHICKEN

(serves 4)

Marinade Ingredients;

*6 bone in chicken pieces (I do 2 legs, 2 thighs, and 2 breasts)

*1 1/2 cups buttermilk

*1 1/2  teaspoons salt

*1 teaspoon ground black pepper 

*1 teaspoon paprika 

*1 teaspoon garlic powder

Coating Ingredients;

*1 cup all-purpose flour

*1 cup breadcrumbs

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon paprika

*1 teaspoon salt

*1 teaspoon ground black pepper

*Vegetable Oil for frying.

Marinade Directions:

*In a large zip-loc baggie, add 1 1/2 cups buttermilk, 1 1/2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.

~Add in 2 chicken legs, 2 thighs, and 2 breasts, seal and mix well.

~Allow to marinade for 2 hours, turning bag every 30 minutes. 

Sous Vide Directions:

~Heat water in container to 165 degrees.

~Remove chicken from marinade, allowing excess liquid to drip off.

~Place chicken into a vacuum seal bag or large zip-loc bag.

~Remove air from bag and seal.

~Place sealed bag of chicken into sous vide, making sure it's completely submerged.

~Cook for 90 minutes.

~Remove chicken from plastic bag and allow excess liquid to drip off.

Coating Directions:

~Whisk 2 large eggs into a bowl

~In a medium bowl, whisk 1 cup all-purpose flour, 1 cup breadcrumbs,  1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika together until well incorporated.

~Dip chicken into eggs.

~ Dredge chicken into flour coating mixture making sure all sides are coated.

~Place onto a plate and refrigerate uncovered for 30-40 minutes.

Let's Fry the chicken

~Heat vegetable oil in a large skillet over medium high heat (about 350 degrees).

~Place chicken hot and fry for 2-3 minutes, turning chicken often.

~Remove from heat and allow to sit for 5 minutes.

~Return to hot oil and fry for another 1-2 minutes (this will make really crispy chicken).

**You could fry this in an Air Fryer to make it a little more healthy.   Just do all the steps as directed until the frying part.   When ready to fry, heat up air fryer to 400 degrees.   Spray tray with cooking spray do that the chicken doesn't stick.   Spray all sides of chicken with cooking spray.   Air fry for 8-10 minutes, flipping half way through.

Ambrosia Salad

 I love to make this for the holidays.   I like to use the pastel colored marshmallows for Easter.  I prefer homemade whipped cream over cool whip.

AMBROSIA SALAD

(serves 8-12)

Ingredients:

*1 (11 ounce) can mandarin oranges, drained

*1 (15 ounce) can fruit cocktail, drained

*1 (12 ounce) container cool whip or homemade whipped cream 

*1 (14 ounce) bag shredded coconut

*1 (10 ounce) bag mini marshmallows

*1/2 cup sour cream

*1 cup chopped walnut or pecans

Directions:

~In a large mixing bowl, combine, 1 drained can mandarin oranges, 1 drained can fruit cocktail, 1 container of cool whip, 1 bag shredded coconut, 1 bag mini marshmallows, 1/2 cup sour cream, and 1 cup chopped walnuts or pecan until well combined.

~Cover and refrigerate for at least 2 hour (I make mine the day before we are going to eat it).

Coke a Cola Cake

 This is a recipe I remember from the 70's.   My grandson asked me to make it for his birthday.

COKE-A-COLA CAKE

(serves 12-16)

Cake Ingredients:

*2 cups all-purpose flour

*2 cups granulated sugar

*1 teaspoon baking powder

*1/2 cup butter (1 stick)

*1/2 cup crisco

*3 tablespoons unsweetened cocoa

*1 cup coke-a-cola

*1/2 cup buttermilk

*1 1/2 teaspoons pure vanilla extract 

*2 large eggs, room temperature 

Frosting Ingredients:

*1/2 cup butter (1 stick)

*3 tablespoons unsweetened cocoa

*6 tablespoons coke-a-cola

*2 cups powdered sugar, sifted

Cake Directions:

~Preheat oven to 350 degrees

~Grease and flour a 9x13 inch baking pan.

~In a large bowl, whisk 2 cups all-purpose flour, 2 cups granulated sugar, and 1 teaspoon baking powder and set aside.

~In a medium saucepan, bring 1/2 cup butter, 1/2 cup crisco, 3 tablespoons unsweetened cocoa, and 1 cup coke-a-cola to a boil.

~Pour over dry ingredients.

~Stir in 1/2 cup buttermilk, 1 1/2 teaspoons vanilla extract and 2 large eggs until well combined.

~Pour into prepared baking dish.

~Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

~Poke small holes in top of cake.

Frosting Directions:

~In a medium saucepan, over medium heat, combine 1/2 cup butter, 3 tablespoons unsweetened cocoa, and 6 tablespoons coke-a-cola and bring to a boil.

~Stir in 2 cups sifted powdered sugar and stir until well incorporated.

~Remove from heat and pour over hot cake.

~Serve warm or cold.