Category Archives: entrees

Imgur + Grocery Mistake = Delicious Supper!

John loves Imgur. I’ll hear him giggling away in a corner of the sofa and it’s almost always something he’s pulled up on Imgur.  I Haven’t been sucked in yet, but I was interested when he showed me a sort-of recipe that involved crescent rolls, refried beans, and hamburger. It looked like something that could be put together in less than fifteen minutes (which is about how long I can stand without my back pain becoming more than I can tolerate) and that we’d all like.

So I made a grocery list and John and I went shopping. Michael has been doing most of the grocery shopping lately, and he got into the habit of shopping on the way home from work each evening. You’d think this would be fabulous, very European. The freshest fruits and vegetable, bread hot out of the oven, meats carefully wrapped by the butcher. Not so much.  We ended up heating up canned or frozen meals most nights, and I’m not entirely sure he ever visited the produce section.

This led to my shopping trip with John. I needed something green in my diet, and something that didn’t involve cardboard or cans. The problem was that the grocery was busy and at about the halfway point (Mexican and Oriental aisle) my back was killing me even though John was pushing the cart and doing all the lifting. All I had to do was walk and point, but it was too much. I really, truly felt the need to just sit on the floor and lean against a refrigerated case. So I told John we needed to pick up the pace. I grabbed at what I thought was a package of taco mix. It wasn’t – it was a package of enchilada sauce mix. So here’s what we had for supper (a pain pill and a long rest later). The guys loved it so much I didn’t have the heart to tell them it was a “mistake meal”!
imgur supper
2 pkgs refrigerated crescent rolls
1 can refried beans
1 lb ground chuck, cooked and drained
1 bunch green onions, chopped
1 cup shredded chopped cheddar
1/3 cup picante sauce
1 cup enchilada sauce mix
toppings of your choice (sour cream, guacamole, lettuce, tomatoes, etc)

Preheat oven to 375.
Once meat is drained stir in enchilada sauce packet and set aside.
Roll out one package crescent rolls on cookie sheet sprayed with non-stick spray.
Press seams together to form large rectangle.
Spread refried beans on rectangle.
Top with beef.
Add onions and cheese.
Add picante sauce.
Roll out second package of crescent rolls on countertop and seal seams.
Place on top of other ingredients and seal edges with tines of fork.
Bake 30 minutes, or until golden brown.
Slice and serve with your choice of toppings.
Serves four.

printable version

Easy Fall Bratwurst To Go

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My husband and I both love brats. We usually just steam them, grill them, and them put them on a hot dog bun with our favorite accompaniments. But my husband had a great idea that made this an even easier food to eat on-the-go, since we’re a marching band family and constantly driving back and forth to practice, games, and competition. We have another family we carpool with, and I don’t know how we’d handle it all if we didn’t! Anyway, here’s Michael’s recipe:

5 bratwurst
1 cylinder of biscuits (10 to a pack)
preferred condiments
Heat oven to temp on biscuit package.

Steam brats over beer or water ( I prefer the flavor beer lends) until they plump up.

While brats are steaming roll out biscuits.

But two together to make each brat cover, so that you end up with five somewhat square-shaped thin biscuits.

Spread each square with your favorite condiments. We used spicy mustard and a sprinkling of chopped vidalia onion.

When brats are done, place them at one end of the biscuit square and roll them up, pinching the ends closed when fulled rolled.

Bake until lightly browned (usually about the same time as the biscuit package suggests).

Grab a couple of napkins and run for the car!

printable recipe

My Own Copycat Version of Chicken Gorgonzola Pasta

There’s a fabulous little family-run, hole-in-the-wall restaurant in Louisville. It’s called Come Back Inn, and it’s between Germantown and Irish Hill. It serves the best Italian food in town, and every time we go there I get the same thing – the Chicken Gorgonzola Pasta.

chicken gorgonzola pasta

The last time we went I made a list of the ingredients listed on the menu, intending to try to make it myself. That, of course, was many months ago. We’ve been living exceptionally frugally lately (Ramen noodles, store-brand peanut butter, and anything in the 10 for $10 sale ads or the meat, produce, or bread clearance bins. But my mom and step-dad gave us a big gift card for Kroger, and I went a little crazy. I even bought things at regular price. Yep, I was out of control! Seriously, only the pistachios and gorgonzola cheese are things I wouldn’t have bought normally, so this is not an expensive meal, especially when you consider it serves six easily. And I am considering it one of my Supper:Interrupted meals, because it’s easy to work breaks into the prep time if you’re using leftover chicken.

  • 2 1/2 leftover chicken quarters, pulled into bite-size pieces (or the equivalent in whatever’s in your fridge)
  • 1 box rotini (or whatever pasta you like -I like rotini because it catches the pistachios)
  • 6 oz pkg crumbled gorgonzola
  • 1 pkg sliced mushrooms
  • 1/2 cup shelled pistachios
  • 1 pint half and half
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • salt
  • pepper
  • 1 tsp minced garlic
  • red pepper flakes
  1. Pull everything out and get it ready (i.e. shell pistachios, pull apart chicken, or slice mushrooms if needed).
  2. Put cold water in pasta pot and bring it to a boil while you REST.
  3. Add rotini and a pinch of salt to boiling water.
  4. While waiting for pasta to reach the al dente stage melt butter and olive oil in medium saucepan.
  5. Once butter is melted, add garlic. Immediately add mushrooms, and stir occasionally until soft.
  6. When pasta is ready, drain. Transfer mushrooms and butter sauce into pasta pan and add chicken and pistachios.
  7. REST while chicken warms.
  8. When chicken has warmed, add gorgonzola until melted, adding half-and-half gradually to thin.
  9. Add pasta back to pot.
  10. Add salt, pepper, and red pepper flakes to taste. Add more half-and-half if needed (you may not need the whole pint).

printable version

 

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