Monday, February 20, 2012

Kielbasa Baked Stew

Another recipe from the recipe file. Not sure where I got this recipe from. When I first started saving recipes I didn't copy a link or name where I'd gotten the recipe from now. I do like to give credit where credit is due. But I just don't have the info for this recipe. This was a nice, cheap & simple dinner. The only thing I would have done, was to maybe steam the veggies first. They were a bit "crunchy" for my taste. Everyone liked it!

1 lb. precooked smoked kielbasa or Polish sausage, cut into 1/2-inch slices 
1 1/2 cups frozen mixed vegetables 
1/2 cup coarsely chopped onion 
1 (16-oz.) can baked beans, undrained 
1/4 cup chili sauce 
1 tablespoon Worcestershire sauce 
1 (6-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits 

1. Heat oven to 375°F. In large skillet, combine all ingredients except biscuits; mix well. Bring to a boil. Reduce heat; simmer 6 to 8 minutes or until vegetables are tender and sauce is slightly thickened, stirring occasionally. 

2. Spoon hot kielbasa mixture into ungreased 12x8-inch (2-quart) glass baking dish. 
3. Separate dough into 5 biscuits. Cut each in half; arrange, cut side down, around outside edge of hot mixture. 
4. Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.

Sunday, February 19, 2012

Salisbury Steak with Rich Brown Gravy – Devin Alexander

I had this recipe saved in my recipe folder from a yahoo recipe group I was a member of awhile ago. I've never made Salisbury steak at home before and go a craving for it last week and searched my recipes and found this. I did increase the recipe a little. I'll note my changes in () I always need leftover for my husband lunch at work so increase recipes a lot. Leftovers are good. This smelled delicious cooking and tasted even better. I served it with mashed potatoes and corn.

1/3 cup egg substitute ( 2 whole eggs)
1/4 cup old-fashioned oats –read directions about this part!! (1/2 cup)
1 tablespoon plus 2 teaspoons onion soup mix (1 packet)
1 tablespoon dried minced onions 
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound 96% lean ground beef (1.25 lbs)
3 tablespoons unbleached flour, divided (a bit more reg flour)
1 cup fat-free lower sodium beef broth (1 can)
2 tablespoons ketchup (I didn't add this!)
2 teaspoons Worcestershire sauce (4 TBSP)
Olive oil spray (Olive oil)
1 onion, sliced and separated into rings

Combine the egg sub. And the oats in a med mixing bowl.  Let stand for 3 mins to soften the oats.  Add the onion soup mix, minced onion, garlic powder, and beef. Mix until well combined, then shape into 4 ovals about 1 inch thick. 

Put 2 tablespoons of the flour in a med shallow bowl.  Dip the patties in the flour to coat them on all sides shake off any excess. 

Put the remaining flour in a medium mixing bowl.  Slowly whisk in enough broth to form a paste.  Then slowly whisk in the remaining broth, the ketchup and Worcestershire sauce until well combined.  Set aside.

Preheat large nonstick skillet to medium-high heat.  When the skillet is hot, lightly mist it with spray. Put the patties in.  Brown on both sides, 1 to 2 mins.

Pour broth mixture in.  add onion rings and stir them gently into the broth mixture being careful not to break the patties.  Bring the liquid to a boil and them reduce to low, cover and simmer for 15 mins turning once.

Plate and spoon gravy over patties and serve.

Abbey approves!

Monday, April 25, 2011

Easy Mexitalian Chicken

Easy Mexitalian Chicken

I did not get a picture of this before it was gobbled up but this was so good and just something different! Love it! If you'd like to see a picture check my friend Shar's blog out where I snagged the recipe from :)

From: Shar's Home Cooking

5 boneless chicken breast (or how many you need)
1 can Chilli (any kind, any style)
1 can italian tomatoes (reg if you don't like italian)
2 cups cheese
Preheat oven to 425.
place chicken breast in a rectangle baking pan.
Pour over the chilli and tomatoes
top with cheese
cover with foil, and pop it in the oven for 1 hour. Take the foil off in the last 20 minutes, if you like a broiled cheese to the top of your dish.
I served it with rice.. it's so yummy

Taco Pasta Casserole

I have been so bad about not taking photo's lately. But this recipe was too good to not add to my blog! Maybe later I can make it again and have a picture to add. This was good. Everyone in the house really liked it. I do not know where I got this recipe.

Taco Pasta Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 tablespoon butter
1 large onion; chopped
1 lrg. green pepper; chopped
1 large (16 oz) box shell pasta
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese; grated

In a large skillet over medium heat, brown ground beef and drain
excess liquid. Add taco seasoning spices as directed on the package,
and stir to blend; reserve.

In the same skillet, saute onions and green pepper in 1 tablespoon
butter until tender.

Meanwhile, cook pasta as directed on the pkg. and drain.

In a 9 x 13 inch baking pan, spoon stewed tomatoes on the bottom of
the pan to cover. Layer remaining ingredients in the following order:
pasta, ground beef, and taco seasoning combination, salsa, and
cheese. Repeat layering process until dish is full, making sure to
finish the top layer with cheddar cheese.

Bake in a preheated oven 400 degrees for 25 to 30 minutes.

Remove from onion and let stand 5 minutes. Serve warm.

Serves 6 to 8

Sunday, March 27, 2011

Chili Tot Casserole!

This was a nice change from the other two tater tot casseroles I make. Two of our other faves are the Redneck Casserole & Then The Dougar's Tater tot Casserole which I haven't blogged about just yet :)

Chili Tots Casserole

Serve with Salad

from: Casseroles & Crock-pots Yahoo Group

1 pound ground beef
2 (15 ounce) cans chili without beans
1 (8 ounce) can tomato sauce
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (4 ounce) can diced green chiles
2 cups shredded Cheddar cheese
1 (32 ounce) package frozen Tater Tots

In large skillet, cook the beef over medium high heat until no longer
pink; drain. Stir in the chili, tomato sauce, olives and chiles.
Transfer to two greased 8-inch square baking dishes. Sprinkle with
cheese; top with Tater Tots. Cover and freeze one casserole for up to
3 months.

Cover and bake the remaining casserole at 350 degrees F for 35 to 40
minutes or until heated through.

Frozen casserole: remove from freezer 30 minutes before baking. Do
not thaw. Cover and bake at 350 degrees F for 1 1/4 to 1 1/2 hours or
until heated through.

Serve with a dollop of sour cream.

Tuesday, January 25, 2011

Sweet & Sour Meatballs

I was able to try this recipe by following one of the Pre-made weekly menu plans over at I tried several new recipes that week but this one was by far one of our favorites and it was so easy!

Sweet and Sour Meatballs


• about 1 lb. of prepared, frozen meatballs
• 20 oz can pineapple chunks, drained – reserve the juice
• 1 – 1 1/2 cups carrots, sliced
• 1 onion, chopped
• 1 clove garlic
• water to add to the juice to make 1 1/2 cups
• 6 Tbs. vinegar
• 6 Tbs. brown sugar
• 4 Tbs. soy sauce
• 2 Tbs. cornstarch
• cooked rice

Thaw the meatballs in the microwave. In a skillet, saute the onion and garlic in a bit of oil. Add in the carrots and cook for a few minutes.

In a bowl, combine the pineapple juice with enough water to make 1 1/2 cups. Stir in the vinegar, brown sugar, soy sauce and cornstarch. Add to the skillet and stir till thickened. Add the meatballs. Simmer until the meatballs are hot and the
carrots are tender-crisp. Serve over rice.

Saturday, January 15, 2011

Taco Stew!

I had tried a different recipe for Taco Stew a couple of years ago. I had posted it here but after trying this recipe I have removed it. This was so good. This was my first time trying out one of the weekly Menu Plans from the Eat At Home blog. I've been a reader for quiet some time and wanted to try someone Else's menu plan for a change. Her menu plans are awesomely put together because she has a PDF file you can download for that week that has your grocery list ready to print as well as all the recipes for that week! This is the week that I tried. I will do it again sometime in the future :)

Taco Soup

From: Eat at Home - Taco Soup

Large package of hamburger (2 lbs. or so)
Large onion, chopped
2 cans Black Beans, drained and rinsed
2 cans Dark Red Kidney Beans, drained and rinsed
2 cans Corn, drained (you could use frozen)
1 can Tomatoes with Green Chilis (Rotelle)
1 can Diced Tomatoes
1 15oz can Tomato Sauce
1 can Beef Broth
2 packages of Taco Seasoning
2-3 cups of Water
Cheddar Cheese
Corn Chips

Brown the meat and onion together. I like to rinse the hamburger under very hot water to get rid of the extra fat. Add in all the other ingredients and cook until it’s hot.

Serve with cheddar cheese and corn chips.

Serving Suggestion: tossed salad