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

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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.

 

 

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

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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.

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

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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.

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.

Community Cookbook Throwback Thursday–“Carrot Fritters”

**If this is your first visit, here’s the intro to my CCTT project.**

So, this week’s CCTT recipe comes from Talk About Good! which was published by the Junior League of Lafayette in 1967. Since it’s original publication, it has undergone 31 additional printings, with nearly 800,000 copies sold. This was another book I remember from Mom’s collection, and I managed to snag it at a local bookstore, giving me hope that I can recover some of that history. It definitely embodies the time period, with recipes that are staples, as well as curiosities that definitely show their age. In these recipes, I am learning more about my Mom and grandmothers, because they showcase a generation on a bridge. The rise of processed foods clearly has an impact, yet I can still see the traditions that stood the test of time. For example, my mom was convinced margarine was way better for you, but Hamburger Helper was for sad people who just didn’t know any better. In essence, she was a total purist with a blind spot for convenience foods that made life easier (I’m looking at you, canned biscuits). On to the matter at hand…

The devil-cold I thought I beat last week came raging back this week with the vengeance that only a secondary infection can bring, so I selected an easy recipe for this week. That’s also the reason I’m a day late with this post. Give me a demerit, with a chaser of decongestant, please. And alllllll the whiskey.

These “Carrot Fritters” were submitted by Mrs. Avery G. Landry and Ida Moran. The Heathen’s like carrots, and the husband can put a serious hurting on a traditional carrot soufflé, so I figured this was a safe bet for continuing to ease them into the prospect of regular kitchen experimentation.

The verdict? See the notes.

**Remember, I will copy the recipe exactly as written and provide my own notes, alterations,  and observations after**

Carrot Fritters

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Ingredients

  • 1-pound bag of carrots
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 cup milk (scant)
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 tsp. butter
  • 1 egg

Procedure

  1. Boil scraped carrots until very tender. Chop hot carrots with dough blender until smooth, adding sugar and butter while still warm. Add egg and vanilla, blend in flour and baking powder and mix with a spoon. Add scant amount of milk, so that batter has consistency to be dropped by spoonfuls into hot cooking oil (this is not deep fat frying). Browning takes about 5 minutes.

My Notes

  • Ok, so to make this recipe clear, you want to cook your chopped carrots until tender (scraped just means peeled, but I don’t peel my carrots, so take that for what it’s worth). After that, I streamlined the recipe as follows:
  • After reading the recipe, I decided the food processor was the tool for the job. I put the butter and sugar in the Cuisinart, then added the cooked and drained carrots. I pulsed it briefly, then left it alone for about 5 minutes to cool off. (I did not want the egg to scramble in the hot mixture)
  • Next, I added the egg and vanilla, pulsed about three times, then added the flour and baking powder, and pulsed a couple of more times. Finally I added the milk a few tablespoons at a time (to be careful), but I ended up using all the milk. The result is a batter on the thicker side, and is cross between a fritter and a thick pancake.
  • I used a pretty large non-stick skillet and about a 1/3 to 1/2 cup of vegetable oil, which I heated on med-high heat. I dropped about an ice cream scoop-size spoonful of batter into the oil and browned the fritters on both sides, about 2-3 minutes per side.
  • These definitely taste like carrot soufflé fried like a pancake or fritter, which my husband loved. If you like carrot soufflé, you will love them.
  • The sugar content in these makes them brown fast and easily burn. You have to keep an eye on them and cook them at a slightly lower temp than you would cook traditional pancakes or fritters.
  • I thought they were a little too sweet, but everyone else loved them. Next time, I would add a pinch of salt to balance the sugar content, and I would try them with brown sugar instead of granulated to add a depth of flavor.
  • Finally, this recipe made about 5 decent-sized fritters for our family of 5, but they are so rich, this was PLENTY. I was worried, but one per person is a safe bet.
  • If you try a CCTT recipe, let me know! Also, if you have a vintage recipe to share, let me know too!

What’s for Dinner? A Link List of What We Are Eating This Week

I spend quite a but of time looking for new dinner inspiration, because my house full of picky eaters must find a balance with my need to try different recipes while also having a modicum of variety in my diet. The Heathens have come a long way, (and the Hubs, if less so), but I still often find myself fighting the need to stab someone with a fork when my answer to “What’s for dinner?” is met with the pained groans of children who think my lovingly prepared meals are a direct and premeditated form of torture.

So, I decided to throw up my plan for dinner this week, just in case you need a little inspiration.

Today: Slow Cooker Korean Beef with rice and sugar snap peas. (This recipe can easily be made in the Instant Pot, and she may have even posted a how-to on that. Kroger had chuck roast on sale this week, so this was a no-brainer for me. The savory-sweet-mild spice of this recipe offers a good compromise for everyone. As for the peas, I just steam them and toss them with a little butter and plenty of salt.)

Tuesday: Glazed Pork Chops with Crash Hot Potatoes and lima beans. (The glaze for the pork chops for this recipe is wayyyyyyyyyy too much, and read the reviews if you don’t believe me. I cut it down by half, which is good for the 6 chops I make with some leftover if needed.)

Wednesday: Sticky Apricot Drumsticks with rice and a yet-to-be determined veggie, probably something for the CCTT post. (Rather than use drumsticks in this recipe, I am going to use boneless, skinless chicken thighs to make it easier for the kids to eat.  This recipe seems weird, but trust me, it works.)

Thursday: Maple-Mustard Flat Iron Steaks with Blue Cheese-Pecan Confetti and Butternut Squash and Caramelized Onion Galette. (Yep, not really kid friendly, so I may add a more appealing side and leave off the blue cheese and pecans on the kids’ plates. However, every once in a while, the person doing the cooking gets to cook something she wants. Using pre-cut butternut squash in the air fryer cuts the prep time on the galette way down).

Friday: Probably going to try this version of Indian Butter Chicken for the Instant Pot. (I am fairly sure skepticism will cause Heathen bitching, but I at least know the husband likes Indian food, or at least what version we can get in NW Louisiana. This recipe seems to have great reviews, so maybe it will be a good gamble.)

So, there ya have it. A few ideas that may be worth checking out, but remember, if you are doing the cooking, it’s ok not to be the picky eater caterer on occasion. They will live, I promise.

Community Cookbook Throwback Thursday–“Broccoli with Rice” (aka Broccoli. Cheese and Rice Casserole

To kick off the first installment of CCTT, I decided to play it fairly safe and select a recipe I was reasonably sure everyone in this house would eat. (For info about my CCTT project, read here).

This recipe comes from Cotton Country, which was published by The Junior League of Monroe, Louisiana in 1972. The book includes over 1000 recipes, and this particular recipe was submitted by Mrs. Armand E. Breard.

I made this following the directions exactly, and both the husband and the Heathens liked it. You really never can go wrong with a good broccoli rice casserole, and this version is a tasty, basic recipe that is also quick and easy to throw together.

**For CCTT, I will post the recipe exactly as written in the cookbook, but provide my notes and interpretations at the end.**

Broccoli with Rice

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Ingredients

  • 1 stick butter
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 1 package frozen chopped broccoli
  • 1 can cream of chicken soup
  • 1 cup grated cheese or one small jar Cheese Whiz
  • 1-1/2 cups cooked rice
  • Tabasco
  • salt and pepper to taste
  • bread crumbs

Procedure

In a large skillet, sauté the onions and celery in butter until the vegetables are clear. Cook broccoli according to package directions; drain well. Mix broccoli with soup and cheese; add celery and onions. Stir in rice; season and mix well. Put into a greased casserole and top with bread crumbs. Bake at 350 degrees for 45 minutes. This cam be mixed ahead and frozen.

My Notes

  • I used a package of steam-in-the-bag frozen broccoli and I think it was about 10 or 12 ounces
  • You can easily substitute cream of celery in this
  • I used Cheese Whiz, and I think a small jar is about 8 ounces. If you can’t find a small jar, just use half of the 15-ounce jar. If you go with grated cheese, NEVER use pre-shredded cheese in casseroles and sauces. The anti-caking agent they put on pre-shredded cheese to prevent sticking also prevents it from melting evenly and you won’t get the best result in any recipe.
  • I only added a couple of dashes of Tabasco to keep the Heathens from fussing too much.
  • I’d say I probably added 3/4 tsp. salt and 1/2 tsp. of pepper for the seasoning, but just play it by ear.
  • When she says “clear” in reference to the veggies, she just means translucent/softened.
  • You can use seasoned breadcrumbs for this or plain.
  • Usually, the term “casserole” means a 9×13 dish, but when I added the mixture, it ended up being a pretty thin layer in the pan. Next time, I will use a smaller dish or double the recipe.
  • This would be a great potluck dish or side for a big gathering.
  • You could turn this into a full meal by adding cooked chicken, but I would consider increasing the sauce by half to accommodate the chicken.