Archive | October, 2010

Hamburger Gravy

31 Oct

So, it’s  been a little crazy lately,  and I apologize for not posting as regularly, but I promise you’ll all love this simple comfort food recipe today!  This hamburger & gravy recipe is something my Grandma always made for me growing up and it is one of my favorites on a cold day! And the way this weather has turned around lately, you’ll definitely want something delicious to warm you up!

What You’ll Need: 1 lb ground beef, appx. 1/8 cup all-purpose flour, milk, salt & pepper and a loaf of your favorite bread for toast

Start off by browning your ground beef seasoned with salt & pepper in a large skillet, continually chopping/crumbling as if you were browning it for tacos.

Brown the ground beef in a large skillet w/salt & pepper.

Remove the beef from the heat & sprinkle with flour, continually stirring until beef is evenly coated.  Place the skillet back over medium heat & stir in 1/4 cup milk, then allow to thicken.  Add more milk until you get the texture/consistency you want.  I prefer a thick gravy. Season with salt & pepper.   Serve layered between and over toast & enjoy this leaning tower of awesomeness!

Leaning Tower of Awesomeness 🙂

Or you could skip all this and cheat using a packet of black pepper gravy mix (country gravy mix) from the store.  All it takes is about 60 cents and some water and it tastes just as delicious! Shhh! Don’t tell my Grandma!

WE ARE… still enjoying that win over Michigan! LET’S GO STATE!

Ultimate Question: Could HRIM students live off of free food?

19 Oct

Last week my friend, Karen, & her friend, Josh, decided to test the ongoing joke among HRIM students…that we get so much free food, we could live off of it.  So for a week (with only a little cheating) these two dared to live off of only food they received for free.  Did they make it through the week without caving?

Check out their blog here!

Pineapple-Fried Rice

18 Oct

Some of you might remember my post about Ginger’s from my trip to the Big Apple in August.  Those of you that read that blog post, probably remember how much I raved about my meal there: Pineapple Fried Rice w/Chicken.  I’d never heard of it before, but took a chance and fell in love! Well…I really enjoyed it at least!  For awhile I’ve been wanting to recreate this dish, so after finding some canned pineapple in my while grocery shopping in my parents cupboards (what can I say? I’m a broke college student!) I decided I was going to go for the win and give it a try minus the chicken to make a vegan fried rice.

I looked up a recipe online, which you can find here, & gathered up the necessary ingredients.  To make fried rice, you should typically make the rice the day before (great way to use up leftover white rice!), but since I didn’t really plan ahead, I just stuck mine in the fridge for an hour (uncovered).  After an hour passed, following the recipe I added oil & soy sauce to my rice, and set it aside.

Veggies & Cashews

Next I heated up a pan with a thin layer of vegetable oil until it got hot and added my cashews.  Instead of using fresh garlic (which I’m sadly out of), I added garlic powder instead.  I let the cashews cook for a minute with the garlic powder before next adding about half a bag of Wegman’s Frozen mixed vegetables (mine had green beans, carrots, corn & peas). Then I stir fried these vegetables for about minute.  I chose not to add the egg (to keep this a vegan friendly dish!), but if you were going to do that (typically there is an egg in fried rice), this would be when you do it.

My next step was to mix in the canned pineapple (drained) to the pan, then the rice with soy sauce.  I kept stirring the rice until it made popping sounds & then I served it up in a nice big bowl! YUM!!!!

 

Next time I will definitely try it with the chicken because I loved that.  I will also maybe try using the egg next time as well.
My only tip for this week, is definitely use the cashews! That is what makes this so yummy!!!

WE ARE…recreating Ginger’s on Fashion Ave!

Perfect for Halloween Orange Cakes!

14 Oct

I stumbled across this cool “recipe” idea on WordPress a few minutes ago and thought it would be super cute for Halloween parties! The baked cakes almost look like little pumpkins, and I’m sure you could use a X-acto knife or a razor knife and cut out little faces on the front (after they are baked of course!) if you are careful.  Super cute idea, so check it out!

http://wp.me/pzf1R-6q

 

No LION BITE this week :(

10 Oct

Sorry guys,  but sometime in the last few days the fridge/freezer at my apartment died . Pretty much all of our food was ruined/spoiled. I can’t make anything because I don’t have any groceries.  😦

I’ll post again as soon as possible.

WE ARE… eating canned soup until there’s time to grocery shop

Cheesy Broccoli-Chicken Bake

3 Oct

Last night my roommate and I put together this casserole recipe from a combination of two other recipes, one can be found online, here, at AllRecipes.com, the other is from my Better Homes and Garden: 9X13, The Pan That Can cookbook.

Combining the recipes, mostly took the recipe for Creamy Chicken-Broccoli Bake from the 9X13 cookbook, and the cheesiness from the AllRecipes.com post with added potatoes.

What You’ll Need: Nonstick cooking spray, 1.5 lb boneless chicken breasts (or chicken tenderloin), 1 small onion (white or green), 3 medium Idaho potatoes, 1 10 3/4 oz can of condensed cream of broccoli soup, 1 8oz carton of sour cream, 1/3 cups chicken broth, 1 teaspoon dry mustard, 1/4 teaspoon black pepper, 1 16oz package frozen chopped broccoli (thawed & drained), 1/2 cup dry bread crumbs, 10 oz shredded Colby & Monterey jack cheese, 2 tablespoons butter (melted), oregano (optional)

Start off by thawing the broccoli, then set aside. Next, I poked holes in all my potatoes with a knife and steamed in Zip-loc baggies in the microwave (like making a quick baked potato) for 4 minutes.  They should end up nearly, but not entirely cooked.  Dice your chicken into 1-inch cubes and saute in skillet with oregano until no longer pink.  Dice onions and add to the chicken for a few minutes.  Then put the chicken and onions into a large bowl.  Peel and dice the potatoes into 1/2-inch cubes and add to the chicken/onion mixture Add the broccoli, soup, sour cream, dry mustard, pepper, chicken broth & cheese to the bowl with the chicken, potatoes and onions, then stir until thoroughly combined.

Pour into a 9X13 baking pan that has been sprayed with non-stick spray.   Add bread crumbs to the melted butter and spread across the top of the broccoli-chicken mixture.  Cover with aluminum foil and bake at 350 F for 35 minutes.  After 35 minutes, uncover and allow to bake for another 20 minutes.  Serve and enjoy!

This filling casserole dish can be eaten on its own, or is delicious served with garlic toast (which is what we did).

My Tips:

  • Get the potatoes and chicken done first!
  • You can peel & boil the potatoes instead of baking if desired
  • We’re going to try using cream of chicken instead of cream of broccoli next time

WE ARE… enjoying a lazy Sunday.