Tag Archives: comfort food

Ten-Second Chili

27 Oct

Well, okay not really but this chili is so unbelievably fast and easy to make, I even had time to blog about it! And we all know I’ve obviously been lacking the time and patience for that recently.

What you’ll need:

  • leftover taco meat
  • a jar spaghetti sauce (I used my Grandma’s homemade sauce! Yum!)
  • 1/2 can of kidney beans (no idea what you’ll do with the rest, so if you like them, throw ’em in!)
  • 1 can diced tomatoes (I bought the store-brand chili ready ones, though I think Hunts Fired Roasted would be better)
  • 1 small can Mexican corn (I just really like it, but it’s optional)
  • Garlic powder to taste (optional)
  • Steak seasoning to taste (optional)

So dump your leftover taco meat into a medium to large pot and let it warm up.  While it’s doing this, drain your tomatoes and kidney beans and dump those into the pot.  I dumped the large things in first so they wouldn’t splash and get all over the stove.

Add in the Mexican corn if you’re using it & then cover it all with spaghetti sauce.  I added garlic powder (just a bit, use your judgement) and steak seasoning (same as the garlic powder, use your judgement) and let the whole thing simmer covered for about 15 minutes.

So technically it’s like…17 minute chili…but it’s super easy and quick, not to mention absolutely DELICIOUS.  I even had time to make some garlic toast (Bread + a little olive oil + garlic pepper seasoning into the oven til golden brown) to make a quick and hearty meal, perfect for this miserable Happy Valley weather!

So grab a cup of chili and stay warm!

WE ARE…

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White Cheddar Baked Mac ‘n Cheese

18 Jan

There is just nothing like the ooey-gooey goodness that is baked macaroni and cheese.  It is the comfort food of comfort foods, and one of my very personal favorite foods in general. Every holiday, I insist upon a dish of baked mac n cheese being present.  Fortunately, my Grandma knows this and of course never lets me down.

There are so many variations of baked mac and cheese, but one of my favorites is a White Cheddar cheese recipe that was part of a cooking class required for my major.  When I tasted that delicious cheesiness, I was in love.  And so was my roommate, Megan.  We’ve gotten ambitious enough on some of the days we’ve craved mac n cheese to make this recipe at home (honestly, the only recipe I’ve ever made at home from that cooking class).   Yesterday was one of those days. 🙂 This recipe is perfect for serving as a side dish for a family or, if you’re like Megan and I, eating the whole pan between yourselves!

What You’ll Need:

  • 1/2 lb elbow macaroni (about 1/2 of a box)
  • 1/4 tsp dry mustard
  • 1/2 lb sharp white cheddar cheese, grated (One 8 oz block)
  • 1/4 cup bread crumbs (~ 2 small handfuls)
  • 1 9X13 baking/casserole dish
  • 2 cups medium white sauce  (as follows)
    – 4 tbsp butter
    – 4 tbsp flour
    – 2 cups warmed milk
    – 1/4 tsp salt
    – 1/8 tsp pepper

When we make this at our apartment, Megan starts off grating the cheese while I get water boiling for the noodles and start the white sauce.  This is also a good time to preheat your oven to 350 degrees F.  To start the white sauce, melt your butter in a sauce pan, once it is melted, quickly whisk in the flour by the tablespoonful.  I had Megan adding in the flour while I whisked to avoid making a giant mess (Yeah, it didn’t work…).  Then whisk in the warmed milk, and continue whisking until thick and add the salt/pepper & 1/4 tsp dry mustard.  Don’t forget to keep an eye on your boiling water! Once it starts boiling, add in the noodles.

While waiting for the noodles to finish, turn the heat to low on the white sauce, and whisk occasionally.  When the noodles are finish, drain them and place them in a large bowl.  Mix in the grated/shredded cheese with the warm noodles.  Then, slowly mix in the white sauce.  Put the noodles & cheese sauce mixture into a casserole dish that has been sprayed with cooking spray and coat the surface with breadcrumbs.  Bake in the oven for 20-30 minutes and enjoy!!!!

Yum! Baked cheesy goodness!

WE ARE… awesome mac n cheese chefs!!!

Cheeseburger & Fries Casserole

21 Nov

Hey everyone! I hope you’re all enjoying your weekend!

For this week’s LION BITE, I wanted to share with you a recipe I made earlier this week for a potluck dinner that I hosted: Cheeseburger & Fries Casserole.  I know, sounds amazing, right?  That’s because it is!  It’s stick to your bones American deliciousness all in one 9×13 pan!  I love anything that can be thrown together in a baking dish or crock pot and be ready with very little attention from me when I’m having a busy week.  This recipe is one I found in my Better Homes & Gardens: 9×13 The Pan That Can Cookbook

What You’ll Need:

  • 2 lbs lean ground beef
  • 1 small onion
  • 1 10.75 oz can cream of mushroom soup
  • 1 10.75 oz can cheddar cheese soup
  • 1 tbsp garlic powder
  • 3/4 cup shredded mild cheddar cheese
  • 1 20 oz bag of frozen french fries
  • various seasonings: garlic salt, paprika, seasoned salt & oregano

 

Start off,  by browning your ground beef in a large pan with the garlic powder and finely diced onion.  I split mine into two batches because it was easier to brown that way.  Then I dumped it into a 9X13 baking dish (ungreased).

I mixed the two cans of soup in a bowl until they were well blended & poured this over the browned hamburger, then mixed in 1/2 cup cheddar cheese to the whole thing.

I like well seasoned fries, so I cut the top of my bag of frozen fries & seasoned with garlic salt, paprika, seasoned salt & oregano, closed the top of the bag and shook it up.  Then I just topped my burger & soup mixture with the french fries and baked in the oven at 350 degrees for 45 minutes.

After 45 minutes, I added the leftover 1/4 cup of cheddar cheese to the top & put it back in the oven until the cheese was melted.

 

This was simple, fairly inexpensive and very well liked, especially by the guys, at the potluck!  Definitely give it a try for one of those nights you’re craving burgers but comfort food all at once!

 

WE ARE…happy to be home for Thanksgiving break.

Southwest (Tex-Mex) Soup

16 Nov

Hey everyone!! Sorry for the late update! I know I’ve been bad at getting this out on Sundays lately but I have been super super busy.  My entire weekend I didn’t even have an hour that I didn’t have something specific to do! It was crazy!

So the weather has been getting colder, and that always puts me in the mood for soup.  ESPECIALLY soups like chili.  The LION BITE for this week is a chili-like mexican inspired soup that my mom got the recipe for last year. When she made it I loved it immediately.  I have made it multiple times since she acquired the recipe, making little variations each

time.  It’s so easy to personalize this soup to your liking.  The best part is that the only effort required is to brown the meat & give it an occasional stir! This truly is a dump and stir recipe.

What You’ll Need:

  • 1 lb ground beef or ground turkey (Both work excellently. I usually use whatever is cheaper…broke college student :-/)
  • 1 can black beans (drained)
  • 1 can diced tomatoes (I used fired roasted this time for some extra spice)
  • 1 can diced tomatoes & green chiles
  • 1 can of water (can just be from the tap)
  • 1 packet of taco seasoning or chili seasoning
    If desired: 1 tbsp garlic powder,
    diced onion, diced peppers, etc

To start off the recipe, I brown my ground beef/turkey in a skillet with garlic powder and    salt & pepper (chopping into small chunks the whole time as though you are making    tacos). Although I didn’t this particular time, I would add the onion in with the browned  beef if I were using it.   While the meat is browning, start a large pot over high heat with  both cans of diced tomatoes, drained black beans & water and allow that to start to  simmer.

Once the beef/turkey is cooked entirely through, I would then drain off the excess grease   from the meat & add this to my sauce pot.  After this simmers awhile, I stir in about half a  packet of either taco seasoning or chili seasoning (save the other half for next time!), and  turn the heat down to medium-low.  Cover and allow this to simmer for about an hour,  stirring occasionally and enjoy!!! This recipe makes enough for multiple people or enough  for you to have the next day for lunch AND dinner if you want!  That’s one reason I really  like it.  It’s simple, quick and delicious.

I like to top my soup with shredded cheese & tortilla chips!

 

My Tips:

  • If you don’t like spicy things, stick with the mild chiles & diced tomatoes, but they have a “hot” version for all you heat lovers out there!
  • This is a great way to use up leftover taco meat by just adding it to the soup & skipping adding the seasoning packet later.  You can also use up any leftover onions & peppers you have in your fridge.
  • Don’t forget to check on it occasionally! You might need to adjust the heat on your stove. You don’t want it to boil over!
  • Serve topped with shredded cheese & crunched tortilla chips!

WE ARE…. having a potluck dinner tonight so check back soon for another update!!!

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!