French Onion Soup for MEEEEEEE!

So, I love French Onion Soup. Like really, really love it. But, I never get to eat it.

See, my favorite restaurant that made my favorite French Onion Soup went out of business, and in Louisiana, the soups in restaurants trend toward seafood bisques, gumbo, potato, ham bean, or the occasional tomato basil. So I know what you are thinking: Why don’t you make it yourself, weirdo?

Well, as you know, I live with some of the pickiest damn eaters on the planet and not one can tolerate even the thought of a soup based on deliciously decadent caramelized onions. Even trying to sell them on the cheesy toast aspect failed miserably. So, I just never bothered to make it, because I’m not going to make two dinners just so I can have some freaking soup.

But earlier last month, the husband was out of town, and I decided f—-it. I ordered pizza for the Heathens and made myself some dang French Onion Soup (and sent the rest to my neighbors, so they could bask in the awesomeness as well). I adapted a recipe I found online, tweaked it, and the result was rich, gooey, cheesy, brothy, warmth to my semi-bitter soul.

This recipe is easy-peasy, but you really need to take the time to caramelize the onions over low to medium-low heat (depends on your stovetop). This can take like 30-45 minutes, but that’s what gives the soup the depth of flavor you want.

French Onion Soup

Prep Time 13 mins
Cook Time 1 hr 45 mins

Notes

Ingredients
  • 1 stick unsalted butter
  • 6 cups thinly sliced sweet onions (basic yellow or Vidalia)
  • 1 TBS all-purpose flour
  • 1/3 cup dry sherry (like from your local liquor store, not that "cooking wine" crap found on the vinegar aisle)
  • 5 cups beef broth
  • 6 springs fresh thyme, tied into a bundle with food-safe kitchen twine.
  • 2 cups grated Gruyere cheese
  • 12-16 1/4-inch thick baguette slices (basically you want enough bread slices to cover the top of your soup bowls)
  • Kosher salt and pepper
  • Olive oil spray, non stick spray, or other method to toast your bread
Procedure
  1. In a Dutch oven, melt the butter over medium-low heat. Add the onions and a 1 TBS of water, and season them with about 1/2 tsp. of salt. Cook the onions, stirring occasionally until they caramelize, about 30-45 minutes. If the onions cook too fast, lower the heat so they don't burn.
  2. Add the flour and stir to coat the onions. Cook for 3 to 4 minutes, then add the sherry. Cook 1 to 2 minutes, then add the beef broth and thyme bundle. Bring to a low simmer, and cook 40 minutes, stirring occasionally.
  3. While the soup is cooking, spray your baguette slices on both sides with olive oil spray and season with a sprinkle of kosher salt and pepper. Toast the slices on both sides in a skillet over medium high heat.
  4. Preheat your broiler. Place your 4 soup bowls on a rimmed baking sheet. Remove the thyme bundle from the soup carefully, and test the soup for seasoning, adding salt and pepper if desired.
  5. Ladle the soup into the bowls, and arrange toasted baguette slices on top for full coverage. Sprinkle cheese evenly over each bowl (about 1/2 cup per bowl).
  6. Broil the soup until the cheese is brown and bubbly to your liking. Enjoy!
Tried this recipe?Let us know how it was!

Things I Loved in 2020

**Remember, my blog is not sponsored or monetized in any way. No link in my posts is an affiliate link, and these ideas are all my own. None of these companies know who I am, and all of this is crap I buy with my own dang money. I’m just not that cool, y’all**

The husband has recovered (mostly) from the ‘Rona, and through careful quarantining, the kids and I did not contract the virus. He has pretty sick there for a while, and is dealing with a lingering cough and fatigue, but we got lucky. Thanks for the well wishes.

So, as I have been shopping for the holidays and planning for the new year, I thought I pass along some of the things that I really enjoyed this year (other than the endless warmth of the 2020 dumpster fire).

I really love Knife Aid. It’s like the Netflix of knife sharpening. You pick how many you want sharpened and they send you the materials to pack up your knives and mail them in. Then, they send them back to you perfectly sharpened. It’s only about a week in turnaround time and very convenient. I have used them twice, including last month.

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I love OXO containers. My pantry is out of control, and these are helping me tame the chaos. I still want more.

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A bluetooth meat thermometer was game changer. Yes, I use it when smoking meat, but I also use it for so much more. For example. I used this on Thanksgiving for the turkey, which meant I could watch the temp in real time, and also not lose heat from constantly opening and closing the oven to check on the bird. I also use it for cooking roasts, prime rib, chicken and more. You can go about your day without worrying that you are going to overcook an expensive piece of meat or undercook the poultry.

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I am totally OBSESSED with this one. So, it’s basically a murder-mystery subscription box you get each month, but think of it like a limited tv series with episodes. One “season” lasts a few months, or you can purchase past “seasons”/mysteries in their entirety. You get all kinds of clues and documents to investigate, but they also have cool online components to enrich the experience. We are currently working our way though the Blair Witch season and the Cadence Theater season. If you are stuck in quarantine, pouring over clues in order to catch a killer is a great way to pass the time.

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I am in love with Hue-It Hand Dyed Fibers. This local-to-me Louisiana artist specializes in small-batch dying, and has an incredible portfolio of colorways. Most of her stuff sells out fast but she takes preorders if you missed out on a colorway. I recently snatched up a couple of skeins that are just waiting for the right pattern to come along.

The New Pie by Chris Taylor and Paul Arguin

My neighbors gifted me this book after we had a mini-Thanksgiving this summer (they are in our “pod/quarantine bubble”). This book is LEGIT cool. These recipes are not for those looking for basic pies. These guys compete around the country and their ideas are complete bananas. Favorites so far are the Strawberry Margarita Pie and the Caramel Popcorn Pie.

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This cookbook was written by the founder of the Mosquito Supper Club restaurant in New Orleans. It’s beautifully shot and showcases Louisiana food traditions that are slowing being lost. If you have any interest an authentic Louisiana cuisine, this needs to be in your library.

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So, my go-to recipe software, Living Cookbook quietly went out of business and has basically ghosted it’s customers. So, I spent part of the year test-driving Cook’n, MasterCook, and Paprika, which came out the clear winner. I think it was the easiest to learn/use out of the three, and with a more intuitive interface. I was able to import my Living Cookbook files, though I will say that some things did get lost in translation. I had to go back and check each recipe to correct some things that got garbled in the transfer, but the same thing happened with the other two as well. Otherwise, I’m happy using it, and very grateful for the cloud sharing ability.

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This herb stripper was featured on Food Network’s The Kitchen, and host Sunny Anderson loved it so much she immediately said she was taking it home with her. I LOVE this. It strips those pesky thyme and rosemary leaves off of their stems in two seconds flat.

Other Favorites

Knitting Podcasts

Knitmore Girls, Down Cellar Studio, Yarniacs, Two Ewes

Food Podcasts

The Sporkful (hands down one of the best), The Splendid Table, Gravy, Milk Street, Good Food.

Food Websites/Blogs

Damn Delicious, Half-Baked Harvest, Foodie with Family

Shows I’ve Binge-watched

Lucifer, Virgin River, The Chef Show, Castle Rock, The Umbrella Academy, Westworld, Anne with an E, Sabrina the Teenage Witch (Netflix), His Dark Materials, The Outsider, Perry Mason.

So those are a few things that I really loved this year, and made this insanity a little bit better. We’ve been through a lot of changes, but we also had a lot of fun.

Here’s to 2021 not being a trainwreck.

The Hateful Corona and More Thanksgiving Leftover Recipe Ideas

Oh man, it’s been a week, a no-good-very-bad week. While we all knew Thanksgiving would be different this year, I never saw this one coming. The Hubs caught the ‘Rona and was diagnosed this weekend. Cue an immediate two week (maybe longer) quarantine for our family, and the challenge of keeping him strictly isolated from the rest of the house in hopes of preventing it from spreading to me and the kids. (‘Rona+asthma=no bueno). So much sanitizing…so much hand washing…it’s a process. He is feeling pretty crappy, and we are missing him, but I know it could definitely be worse. The rest of us seem symptom-free so far, and I’m keeping my fingers crossed that we just might get lucky.

So our scaled-down Thanksgiving will now be even more so. I worked with the Heathens to edit the menu we had planned, though admittedly, it could still feed a very large crowd. If Thanksgiving feels lonely and less-than-special this year, they at least get to have their favorites stay on the menu. I already bought the 24-pound turkey, and I’m not giving up my Honey-Baked Ham, so the leftover game needs to be especially strong this year.

(If you want to check out past Thanksgiving posts, here are some other leftover ideas, my original Thanksgiving planner, things I wish I knew earlier, though I now rescind my soapbox moment. It’s 2020, the world is a dumpster fire, so if it makes you happy to watch Hallmark Christmas movies all day, come join me on my couch.)

Since my last leftovers post, we have incorporated a few more recipes into the mix and I have other ideas to try.

  • I took this idea for Thanksgiving Tamales and ran with it. I did them with dressing, turkey, cheese, and spiced-up leftover cranberry sauce with sautéed jalapenos. And to make life easy, I steamed them in the Instant Pot. There are plenty of tutorials for cooking tamales both traditionally and in the Instant Pot.
  • I make Turkey a la King using this recipe. But instead of the cornmeal waffles, I take leftover dressing and add an egg or two to really help bind it together, then cook it in the waffle maker until golden brown. This is fabulous.
  • One thing I surprisingly never thought of is a classic Kentucky Hot Brown. Most of the ingredients are things I already have on hand from my Thanksgiving prep. I’ve also seen a ton of recipes for Hot Brown casseroles if you want to go rogue.
  • While we usually do the paninis I talked about in my last Thanksgiving leftovers post, I saw Jeff Mauro do this chimichanga of awesomeness on The Kitchen this weekend. Same principle as the paninis, just deep fried into pure joy. I will say that the size of the tortilla he used is not commonly found at the average Louisiana grocery chain, so I’m hoping to be off quarantine by then to pick some up from a local market.
  • I forgot to link my recipe for Cajun 15 Bean Soup in the Instant Pot last time. I always leave a good bit of ham on the bone before I toss it in the freezer. It’s a great rainy day meal.
  • I mentioned switching out turkey for chicken in recipes last time, but here are some specific ideas: Classic King Ranch, King Ranch Mac and Cheese, Fajita Chowder, turkey tacos, Thai turkey wraps, and a classic chicken noodle soup made with turkey, pictured above. For ham, consider classic ham biscuits, omelets/ scrambles, you can easily add chopped ham to this hash brown casserole to make it a main dish, and to a simple pasta alfredo with peas.

So there are some leftover ideas. I’ll probably be posting a lot to Instagram this Thanksgiving week since I’m still cooking, but not hosting a 20-30 person holiday. So, if you have questions, comment here or there. Quarantined is more fun with commiseration.

Finally, if you are a frontline worker, I want to personally say thank you. I can’t imagine how difficult this year has been for you, and it’s probably going to get worse based on the indications. I want you to know that you are what I am most thankful for this year.

Maple Orange Bourbon Glazed Ham & What We are Cooking for a Quarantined Easter

With Easter coming up this weekend, social distancing means that the usual celebrations will be very, very different this year. No hanging out with the family and no Easter baskets for the kids. I figure that the grocery pick-up/delivery services are busy enough with real needs, and that shopping for chocolate bunnies and trinkets is a waste of their time and resources. We have candy and plastic eggs in the house already, but will forgo dying real eggs because I just feel like it’s wasteful in a time of scarcity (before you get offended, no one in this house will eat hardboiled eggs, so it really would be wasteful for us).

But, I’m still planning a good meal that will make us at least feel like it’s a special day, even if we can’t watch my sister and kids throw plastic eggs at each other.

I don’t usually cook ham at home, because HoneyBaked Ham is totally my jam, but I’m not in the mood to spend that kind of money for just the five of us. I saw this recipe on Food Network last summer, and decided to make it when we went on a family vacation. It got rave reviews, so I decided that I will bake one up this weekend, along with my Cheesy Hash Brown Casserole, roasted asparagus, biscuits, carrot soufflé and a carrot cake (or maybe red velvet). Also, the bone and scraps will be repurposed for Cajun 15 Bean Soup in the Instant Pot, and if we have an leftover casserole, I may try to transform it into something new.

So, we will cook, eat, celebrate, and be grateful this weekend.

Maple Orange Bourbon Glazed Ham

Notes

Ingredients
  • one spiral-cut bone-in ham (about 7-8 pounds)
  • 1 cup orange marmalade
  • 1/2 cup bourbon
  • 1/2 cup maple syrup (the real stuff, not the pancake syrup from the dollar store)
  • 2 TBS butter
  • 1/8 tsp cinnamon
  • 1/8 tsp cloves
Procedure
  1. Preheat oven to 375 F.
  2. In a roasting pan with a rack, place ham on rack, fat side up. Using a small knife, lightly score the fat in a crosshatch pattern. Add a 1-1/2 cups water to the bottom of the ham, place ham in oven and bake for 45 minutes.
  3. Meanwhile, make the glaze. Combine remaining ingredients in a saucepan over medium-low heat. Cook about 20 minutes, stirring frequently, until thick and syrupy.
  4. Brush the ham with half of the glaze, then continue baking, while glazing ham every 15 minutes until it's reached an internal temp of 130 F (about 45 minutes to an hour).
  5. IMPORTANT: The ham should get very brown, but the amount of sugar in this can start to burn. If you think your ham is geting there, cover it with foil that has been sprayed with non-stick spray (lest you rip off all that glaze). Once the ham is done, let it rest for about 10 minutes before serving.
Tried this recipe?Let us know how it was!

Short-Cut Slow Cooker Beef Stroganoff for the Judgement-Free Zone

Ok, I know we are all supposed be cutting down on our processed food consumption. But we are in the middle of a damn quarantine, going to the grocery store is not the best idea, and even if I did, pickings are slim. Oh, just order groceries, you say? I don’t even want to into get into how well that is NOT working out. My husband kept wondering why my phone dinged 50 times yesterday, and I had to explain that was the Instacart shopper refunding all of the items Kroger did not really have, despite what the app said.

So, as every planned dinner idea crapped out with each successive ding, it was time for plan F.  I pulled a chuck roast out of the freezer, dove into my pantry, and settled on…*gulp* canned cream of mushroom soup.

Keep your judgements to yourself there, Karen. We all know you secretly have a crush on that Tiger King guy.

Anyway, this recipe only takes about 5 minutes to throw in the slow cooker, and other than the chuck roast, uses ingredients that you probably have on hand. If you don’t have sour cream, cream cheese or Greek yogurt would work in a pinch. I served it over egg noodles, but you can make do with other pastas as well. The Heathens love it, it’s easy, and while it probably takes my foodie street cred down a notch, there’s no shame here.

Short-Cut Slow Cooker Beef Stroganoff

Notes

Ingredients
  • 2 medium yellow onions, halved and sliced
  • 1 chuck roast, approximately 3 to 3-1/2 pounds
  • 2 (10-1/2 oz) cans condensed cream of mushroom soup
  • 1-1/2 tsp. seasoning salt (like Lawry's or Morton's)
  • 1 tsp. black pepper
  • 2 TBS Worcestershire sauce
  • 4 TBS ketchup
  • 1 cup sour cream
  • egg noodles or pasta for serving
Procedure
  1. Cut chuck roast into cubes (about 1-1/2 inches). Add onions and chuck roast to the slow cooker.
  2. In a medium bowl, combine soup, salt, pepper, Worcestershire sauce, and ketchup, whisking to combine. Add the soup mixture to the slow cooker, and stir until the meat is coated. Cover and cook on the LOW setting for 8 hours, or until the beef is super-tender.
  3. Just before serving, stir in the sour cream. Check for seasoning, adding more if needed. Serve over egg noodles, and if you are feeling extra-fancy, garnish with a little parsley.
Tried this recipe?Let us know how it was!

 

 

This Too Shall Pass…

 

I was scrolling through my photos this weekend, hoping to clean up my phone storage, and came across this pic of G-Man. He presented a lecture at a local conference, just a week before everything went to hell in Louisiana. It was a bittersweet moment, finding this photo, because things have changed so much such a short time. Louisiana has been hit especially hard by this crisis, and we continue to adapt to a way of life that seems so incredibly foreign and surreal.

I can’t really compain about the quarantine. As a knitter, crafter, reader, and cook, I’m never, ever bored. I have enough yarn,  needlepoint projects, craft vinyl, fabric, and embroidery projects to last for years, and my to-be-read pile of books will barely have a dent in it by the time this crisis is over. Yes, I do get tired of cooking, and miss date nights with the Hubs, but I I’ve been challenged to be more thoughtful and intentional about meal planning during this time of scarcity.

While social media has it’s drawbacks, being able to stay connected with my friends and family is what makes this situation less of a challenge. We share silly memes and jokes full of pandemic humor, because a good laugh reduces stress. But even as we stay connected, I still feel the sting of how this quarantine impacts things that are trivial in comparison to the situation at hand, but still carry with them sadness just the same. We celebrated Bean’s birthday, and while she remained as positive as ever, I know she was disappointed about missing her planned trip to the amusement park. Bear turns 16 this week, and all he wanted was to eat at his favorite restaurant, which is clearly a no-go. So many of our favorite places have closed and it remains to be seen if they will be able to reopen when this crisis ends. So, a milestone birthday will feel just like any other day, even if we do our best to celebrate at home. We couldn’t even get his gift shipped due to overseas manufacturing shutdowns.

Most of all, watching G-Man’s senior year end like this has been especially difficult. Both senior prom and his graduation ceremony look doubtful, and the the huge party we planned and our first international vacation will not happen.  He also missed signing day at his future college, because they had cancel all on-campus events.

Despite these small disappointments, the Heathens have been amazingly understanding. They 100% get the magnitude of what is happening, and know we all have to do our part to flatten the curve. When I start to let the stress of these strange times get to me, or when I want to tear my hair out while attempting to homeschool, I also take a breath and focus on gratitude. These are miniscule drops in a bucket in comparison to the proverbial hurricane so many others face right now, as well as the real sacrifices being made by those most impacted by this pandemic.

Changing directions, progress surprisingly continued on the pool project:

The construction company decided they had to proceed, because once they dug the hole and placed the rebar, they deemed the project too much of a danger to leave in that state. Hopefully, they can continue soon, but at  least we aren’t facing severe threats of erosion or unintended impalement anymore.

If you have been following my Instagram, I have been posting frequent dinner pics as I try to make the most of our pantry and freezer. Last week, I made a brisket from See You on Sunday by Sam Sifton, and turned the leftovers into nachos, tacos, and shredded BBQ beef with hash brown casserole.

Then, I made a mini-Thanksgiving dinner with turkey and dressing and sides, and used the leftovers to make Turkey a la King with stuffing waffles, and finally turkey noodle soup. My friend created a Facebook group specifically devoted to quarantine cooking ideas, and between that and posting on Instagram, we are all trying to share inspiration as we think outside of the box.

Finally, I finished two more baby knits:

Pattern: Seamless Baby Booties

Yarn: Berrocco Comfort in the Adirondack colorway

Needles: US 4

Notes and Mods: If I were to do these with this yard again, I probably go down to a 3.

Pattern: Baby Sophisticate

Yarn: Berrocco Comfort in the Adirondack colorway

Needles: US 8

Notes and Mods: Cute little pattern, but I had to pick up a couple of extra stitches and decrease in the sleeve underarm to make the join less noticeable.

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So, as much as life is bananas right now, let’s take a breath, do something good, and stay the heck home. This is exactly why we have drive-thru liquor stores, after all.

Chicken Alfredo Pizza with Caramelized Onions and Sundried Tomatoes

So, I mentioned on the blog yesterday that I was going to start posting some recipes and ideas just in case they may help people navigate the ways quarantine is limiting our abilities and pantrys. Chicken Alfredo Pizza was something I made frequently when the boys were young. It’s fast, easy, cheap, customizable, and can stretch two smaller chicken breasts to feed a family of 5. This week, I made two versions: one with caramelized onions and sundried tomatoes added, and one with just the chicken, garlic, sauce, and cheese for the picky peeps. Before I list the recipe, here are some ideas to customize it or hack it if the grocery store is still a wasteland:

  • You can use any cooked chicken or turkey, or even brown up ground chicken and crumble it. When all the meat was gone this week at Kroger, there was a whole wall of smoked turkey legs. In a pinch, you can remove the meat from those and use it.
  • Who says it has to be chicken? Our store still had plenty of frozen shrimp in stock. Just sauté some until just under done, because they will finish cooking on the pizza.
  • Pizza dough: Making your own is easier than you think, and as long as you have flour and yeast on hand, you can do it. Alternatively, buy the tubes from the refrigerator case, which is what I did up until the Heathens were no longer tazmanian devils 24/7. My Kroger also sells fresh balls of pizza dough in baggies, which is in the deli section where they store the pre-made soups, salads, and take-home entrees.
  • While this recipe calls for the caramelized onions and sundried tomatoes, you could add bacon bits, sliced peppers, red pepper flakes for spice, toasted bread crumbs for texture, spinach to sneak in some veggies,  or finish with a drizzle of balsamic glaze.

Just remember, until life settles down and our grocery stores can catch up, not every meal is going to be a Pinterest moment, nor is every recipe going to be a favorite of everyone in your household. I will say, though, that I think both experienced and less-confident cooks are going to come out on the other side of this having learned something new about the ways we shop and eat.

**Note–I doubled this recipe to make two the two pizzas seen above**

Chicken Alfredo Pizza

Notes

Ingredients
  • 1 ball or tube of pizza dough (basically enough so you can roll it out to the size of a half-sheet pan or a large pizza pan.
  • 1-1/2 cups shredded cooked chicken
  • 2 TBS olive oil (or butter)
  • 1 medium onion, thinly sliced
  • 1/2 to 3/4 of a cup jarred sundried tomato Alfredo sauce (regular jarred Alfredo works too)
  • 4 cloves garlic, minced (or a couple of teaspoons of the jarred stuff)
  • 1/4 cup sundried tomatoes, chopped (the kind packed in oil preferably)
  • 2 cups shredded mozzarella (or pizza blend cheese).
  • 3 TBS grated parmesan
Procedure
  1. Start the onions first: Heat oil in a small skillet over medium heat and add the onions and a small sprinkle of salt, stirring well. Reduce heat to medium-low and cook, stirring occasionally until they reach your desired level of caramelization.
  2. While the onions cook, preheat oven to 400 degrees F. Lightly grease a sheet pan or pizza pan with non-stick spray.
  3. Dust your counter and a rolling pin with flour and roll out your pizza dough to fit your pan, then transfer it to the pan. Bake the pizza  dough for 11 minutes, then remove from oven.
  4. Spread the Alfredo sauce evenly over the pizza dough, starting with 1/4 cup at first and adding more as needed. The amount of sauce you will need will depend on the size of your pizza and your preferences. You want a nice even layer of sauce, but try not to drown it.
  5. Distribute the chicken, onions, garlic, and sundried tomatoes over the pizza. Top with mozzarella and parmesan and return it to the oven.
  6. Bake an additional 7-10 minutes until the cheese is melted and starts to brown a little in spots.
  7. Let pizza rest about 5 minutes before slicing and serving.
Tried this recipe?Let us know how it was!

The Dirty Secrets–Pantry Meals, Cheap Meals, Canned Meals, and More for Tips for Your Quarantine Kitchen

Ok, I think we can all agree that food media and culture as a whole has changed in the past 20 years. We now have easy access to blogs, recipes, information, and research. Meanwhile, Michael Pollan and other researched-based advocates opened our eyes to the less-than-desirable aspects of processed foods and ingredients. We get to be seasoned foodies without ever having attended culinary school.

But the reality is that many people do not have the luxury to be selective about ingredients and methods, pandemic or not. They may live in food deserts with no access to fresh products (what would you do if the only store you could reach was Dollar General?), they may have inadequate funds, limited equipment, and lack the basics we take for granted, like reliable internet access for help.

When I first got married, I had recently birthed the Demon-Baby. My husband worked endless hours of overtime to keep us afloat, and I stretched our meager budget as far as it would go. And you know how I did that? Lots of processed products, canned products, protein stretching, and shortcuts. No shame in my game.

Those meals represented my efforts to provide us some semblance of “homecooked” meals, even if it was just a medley of frozen and canned ingredients hastily tossed together. Even before we got married, our college garage apartment produced many memorable bargain meals that we still recall with fondness: Bisquick cinnamon rolls and casseroles, sautéed chicken with Rice-a-Roni pasta, cheese omelets, and that time my husband and one of his best friends learned that splattering hot oil next to boiling liquid was a very, very, very bad idea.

As we all face uncertain weeks ahead, I thought I would dust off some of those meals and ideas. They are not really recipes per se, but ideas based on how I stretched our budget, made the most of processed foods, fresh food, and managed not to kill any of us.

  • Easy and Cheap Chicken Pot Pie: Stir together 2 cups cooked chicken (I often only used one chicken breast), 1 can cream of celery soup, 1 cup milk or half-and-half, 1 tsp. seasoned salt, 1/2 tsp. black pepper, 1 can drained peas, and 1 can drained corn. Using a box of refrigerated pie curst, line the bottom of pie plate with 1 roll of the crust. Pour in chicken mixture, top with the other roll of crust, crimping edges. Cut a hole or two in the top to vent. Bake at 400 F 35-40 minutes until top begins to brown. Rest 5-10 minutes before serving. (Or use any combo of canned veg you have).
  • Under $5 Corn Chowder: Stir together 1-1/2 cups milk or half-and-half with one can of cream-style corn into a saucepan over low heat. (The regular size can of corn, not the 7-oz baby size). Add 4 slices chopped ham from the deli (or 1/2 cup chopped diced and browned smoked sausage, or some cooked bacon), 1 can of sliced or diced potatoes, drained, 1 can whole kernel corn, drained, and salt and pepper to taste. Heat about 10-15 minutes, and stir in 1 cup grated cheddar until melted. Serve with bread or rolls if you can.
  • Chicken Squares: Combine 6-oz of room temperature cream cheese with 6-oz of room temperature margarine, 4 TBS milk, 2 chopped green onions and add 3/4 tsp. salt and 1/4 tsp. black pepper. Add 3 cups shredded cooked chicken, mixing well. Separate two tubes of crescent roll dough into eight squares (which is two of triangles still together for each). Press the perforated seam of each square together firmly to create a solid square of dough. Place a spoonful of the chicken mixture into the center of each square. Bring the dough corners to the center, pinching all the edges to seal. Bake at 350 F for 20-25 minutes until golden brown.
  • Pantry Spicy Tomato Soup and Grilled Cheese Sandwiches: For the soup, combine 3 cups Spicy V-8 juice, 1 can condensed tomato soup, 1 can condensed cheddar cheese soup, and 1 tsp. dried basil in a saucepan. Heat on medium, whisking occasionally until hot and combined. For the sandwiches: Combine one can of condensed nacho cheese soup with 1-1/2 cups fiesta blend shredded cheese. Spread a couple of TBS of cheese mix between two slices of bread, and brush outside of sandwiches with melted margarine or butter. Cook the sandwiches grilled cheese-style until golden. Slice on the diagonal and serve with the soup. *If you can get your hands on a baguette or sausage buns, make mini sandwiches for optimal dipping, which makes picky eaters happier. They like to dip stuff*
  • My Spaghetti Casserole was a staple and continues to be a go-to. I would serve it with frozen or canned green beans that I seasoned with what I had on hand. You can make garlic bread using the ends of a bread loaf or sandwish bread you need to use up. Brush bread with a couple of TBS of butter mixed with a 1/4 tsp. garlic powder and 1/2 tsp. dried parsley. Toast in the oven.
  • Chicken Fajita Chowder relies on mostly pantry-ready ingredients and you can reduce the chicken to stretch it further (the beans add plenty of protein). If you don’t have chips, cornbread is a good side, or even crackers.
  • You don’t get any more affordable than Salmon Croquettes. We would serve this with boxed mac and cheese and canned peas.
  • When I Was in a Bind: I often would throw together a couple of diced, cooked chicken breasts with sautéed diced onion and minced garlic, add a can of cream of celery soup, 2 TBS. lemon juice, 1 TBS Worcestershire sauce, 1/2 cup of milk, 1 tsp. seasoned salt and one 1 tsp. paprika. If I had any dried parsley or thyme, I added some. I’d simmer it for a bit and serve over wedges of cornbread.
  • Top Some Potatoes: Potatoes are affordable, and last if you store them properly. If you can bake potatoes, you can top them endlessly, like with shredded chicken or beef, BBQ sauce, and cheese (maybe chopped onion or even slaw for the adults). How about cooked chicken, broccoli, and cheese sauce (maybe with some bacon bits)? Cook frozen breaded chicken strips, dice them, toss with ranch dressing, top potatoes, and drizzle with hot sauce (and sprinkle of blue cheese if you can find it). Try potato tacos, with all the usual ground beef and taco fixings on top. Potatoes are the ultimate affordable canvas to stretch protein.

Other tips:

  • Bisquick and other pre-made mixes are often very cheap, and versatile for pantry cooking, especially if you are short on time. I’ve made many a casserole from on-hand cans and a mix.
  • Combo meals that combine proteins with starches and/or veggies allow you to stretch ingredients further. Think pot pies, Shephards Pie, casseroles, breakfast scrambles, hashes, stews, soups, etc. Eggs are the often least expensive per-serving protein there is.
  • Nearly anything can be transformed into hand pies/meat pies. If you need to clean out the fridge of leftovers, use refrigerated pie dough or frozen bread dough to create a “sweep the kitchen” hand pie night. Use leftover protein, starches, and vegetables, and convince your kids it’s like personal pizza night, but better. Same goes for grilled sandwiches/panini.
  • Ask yourself if what a recipe calls for is TRULY necessary. It may call for three cups of shredded chicken, but you could probably fake it with two. Out of fresh ginger? You could probably scrape by with a fraction of that amount of ginger powder. Will it be just like the recipe? No, obviously, but it could help you try and hit closer to the flavor profile than nothing at all. I frequently substitute fresh herbs with dried (decreasing the amount by half). Some skipping and substitutions can get you by, but remember, don’t be that butthole who goes onto a website and gives terrible recipe reviews after you do so. While being a pantry MacGyver can keep your family well-fed, it’s not fair to compare a hacked recipe to what the writer intended.
  • The good-looking chicken breasts in the refridgerated case are going to be the most expensive. For now, I’d go for the frozen bags (which are often smaller and less-than-neatly cut), or if you have the time, grab the cheap cuts like legs or leg quarters and cook and shred the meat for later.
  • When in doubt, trust dishes like Red Beans and Rice, Jambalaya, Stewed Chicken and Rice, Beef Tips, Meatloaf, etc. They are classics for a reason.

So, these are just some basics from the early days extreme budget eating that I hope inspire anyone struggling under quarantine frustration or scarcity. If you have questions about this post or how to stretch what you have, leave a comment, or if you prefer to ask a question privately, drop me an email (check my profile for the address).

Keep calm and drink on, my friends.

 

 

 

A Starter Pork Rub Recipe and a Memorial Day Menu Link Round-Up


So, I’m firing up the smoker for the holiday weekend, and here’s the skinny on the menu:

I’m smoking several racks of ribs in The Beast, using an adjusted pork rub recipe (see that recipe at the end) and this BBQ sauce recipe from Burnt Finger BBQ. I really love the addition of the thyme and the oregano in this sauce, as helps develop a more complex flavor that goes beyond the traditional too-sweet or too-vinegary commercial brands. It is one of the most balanced sauces I’ve tried in terms of flavor.

Side Dishes:

  • Baked Beans from Pioneer Woman’s A Year of Holidays cookbook. Unfortunately, I could not find an original link for this online. Her first recipe on her site from 2009, as well as the recipes you find on Food Network, are different from what appears in this book. This version was the one I tried several years ago and Husband will accept no deviations.
  • This coleslaw recipe is as basic as it gets, which is exactly why I love it. I make plenty of specialty or spicy coleslaws depending on the menu, but this one is dependable and plays well as an accompaniment to the bolder flavors of a traditional BBQ menu. Also, one bag of corner-cutting coleslaw mix is perfect for this amount of dressing. This is a minor step-up from KFC but close enough to appeal to all.

  • I’m experimenting with this corn salad recipe, also from Food Network. Bean loves corn like I love my Diet Coke. But, there’s only so many times I can Instant Pot corn on the cob before I want to tear my hair out. Hopefully, this will be a compromise. I’ll post a final review after I feed the horde.

Moving along to the current version of the pork rub I use, which is essentially Melissa Cookston’s recipe with a minor variation. Not only is Melissa a BBQ goddess, but out of the 25 BBQ cookbooks I own, her seasoning profiles are the ones I keep coming back to when I need a starting point or inspiration. I use this for ribs and pork butt.

 

Sweet Memphis Style BBQ Rub

Notes

Ingredients
  • 1 cup turbinado sugar
  • 1/2 cup white sugar
  • 1/2 cup kosher salt
  • 1 TBS onion powder
  • 2 TBS granulated garlic
  • 1 1/2 tsp cayenne pepper
  • 1 tsp black pepper finely ground
  • 2 tsp dry mustard
  • 1/4 cup chili powder
  • 1 tsp ground cumin
  • 1/4 cup paprika
  • 2 TBS smoked paprika
Procedure
Lightly grind turbinado sugar on coffee grinder of processor until lightly powdered. Combine sugar with remaining ingredients, stirring well until incorporated.
Tried this recipe?Let us know how it was!

So there ya have it. What’s on your holiday menu?

Chicken & Spinach Lagagna Roll-Ups

It’s the last week of school, and needless to say, it’s crazy busy around here. However, I took some time today to cook one of the Heathen’s favorite dishes: Chicken & Spinach Lasagna Roll-Ups. This super-easy meal gets a fast flavor cheat by using ranch dressing mix to season the chicken and spinach filling. I prepped it in the morning so all I had to do was pop it in the oven, and serve it up with a side salad and some garlic bread. And wine. Lots of wine. Did I mention it’s kinda crazy around here right now?

Chicken & Spinach Lasagna Roll-Ups

Notes

Ingredients
  • 2 (8-ounce) packages Neufchatel cream cheese, room temperature
  • 2 packages powdered ranch dressing mix
  • 2 boneless, skinless chicken breasts, cooked and shredded (or about 3 cups of cooked chicken)
  • 1 (12-ounce) bag of frozen chopped spinach, thawed
  • 1 box lasagna noodles, cooked according to package directions (about 15 noodles)
  • 2 (8-ounce) cans tomato sauce
  • 1 cup half and half OR 1-1/2 cup heavy cream
  • 2 cups grated mozzarella cheese
Procedure
  1. Preheat oven to 325 degrees. In a medium-sized bowl, combine cream cheese and ranch mix until incorporated. Remove about 1/3 cup of this mixture and set aside.
  2. Add chicken and spinach to the bowl, stirring until the mixture is well blended.
  3. Carefully spread about three to four tablespoons of the chicken mixture onto each noodle. From the narrow end, roll up each noodle and place seam side down into a casserole dish
  4. Combine reserved 1/3 cup cream cheese with tomato sauce, whisking until blended. Add half and half OR cream, stirring to combine.
  5. Pour sauce over roll-ups and cover the casserole with foil. Bake for 25 minutes. Sprinkle cheese over roll-ups and re-cover loosely with foil. Bake an additional 10 minutes, or until hot and bubbly.
Tried this recipe?Let us know how it was!

Cook’s Notes:

  • I cook for 6 people every day, three of which are hungry guys, so I tend to make a lot of food. You can easily half this.
  • Don’t forget to add salt to your pasta water. Salting the pasta water separates the good pasta cooks from the not-so-good pasta cooks.
  • To make the noodles easy to work with, lay out some foil or parchment paper on the counter and spray with non-stick spray. After you drain the noodles, lay them out in a single layer on the foil to prevent sticking.
  • Cook a few extra lasagna noodles. Inevitably, some will tear during the cooking process, so it’s good to have backups.
  • Grab a rotisserie chicken to cut the prep time if you want. I cooked a big batch of chicken in my Instant Pot and used the rest to make chicken salad.
  • Variation ideas: Add roasted red peppers or sundried tomatoes to the chicken mixture. Top with jarred alfredo sauce instead of the tomato sauce. Substitute chopped cooked shrimp or turkey for the chicken. Garnish with a little chopped basil or parsley.