Tag: dinner ideas

Recipes and Cooking

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

 

Homemade Drop Biscuits and Chili Casserole

If you’re looking for a hearty and comforting meal that is sure to satisfy your entire family, this Homemade Drop Biscuits and Chili Cheese Dog Casserole is perfect! It combines fluffy homemade biscuits with a savory chili and hot dog mixture, topped off with melty cheese. Here’s how to make it!

Homemade Drop Biscuits

These drop biscuits are soft, fluffy, and quick to make. You can even customize them with optional ingredients like cheese, garlic, or herbs!

Ingredients

  • 2 cups all-purpose flour (Note: You can also use self-rising flour, but in that case, omit the salt and baking powder. The biscuits will spread more as well.)
  • 1 tablespoon baking powder
  • 1.5 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup milk
    Optional ingredients:
  • Cheddar cheese (optional)
  • Onion powder (optional)
  • Garlic powder (optional)
  • Chives (optional)
  • Italian seasoning (optional)
  • Basil (optional)
  • Oregano (optional)

Directions

  1. Preheat your oven to 450°F.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. Add in the melted butter and milk, stirring until just moistened.
  4. If you want to add optional ingredients, do so now. For example, I added onion powder and garlic powder for extra flavor.
  5. Drop heaping tablespoons of the dough onto a greased baking sheet.
  6. Bake for 8-10 minutes or until the bottoms are golden brown. Be careful not to burn the bottoms!

Chili

This hearty chili is made with ground beef, flavorful seasonings, and a combination of hot dogs and beans to give it that perfect texture and taste.

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • Seasoning (your choice; chili seasoning mix works great!)
  • 2 tablespoons minced garlic
  • 2 packets chili mix (or your favorite chili seasoning)
  • 2 packs hot dogs, boiled and cut into bite-sized pieces
  • 2 cans tomato sauce
  • 1 can green chilies
  • 2 cans chili hot beans
  • 1 can drained and rinsed kidney beans (optional – I’ll leave these out next time)

Directions

  1. Brown the ground beef with the chopped onion and garlic. Drain any excess fat if necessary.
  2. Stir in the chili seasoning mix and the two packets of chili mix. Mix well.
  3. Add in the hot dog pieces, tomato sauce, green chilies, chili hot beans, and kidney beans (if using). Stir everything together.

Assembly

Now, let’s build this hearty casserole!

Ingredients for Assembly

  • Greased 13×9 inch baking pan
  • Greased 11×8 inch baking dish (optional for extra servings)
  • Grated cheese (your choice – cheddar works well)

Directions

  1. Start by tearing the homemade biscuits into pieces and layering them on the bottom of the greased 13×9 pan.
  2. Spread the chili and hot dog mixture evenly over the biscuits.
  3. Add a layer of grated cheese.
  4. Tear up another layer of biscuits and place on top of the cheese layer.
  5. Add another layer of the chili and hot dog mixture, followed by the final layer of cheese.
  6. Repeat the process for the optional 11×8 dish if you want to make a second pan.
  7. Bake both pans for about 30 minutes or until the cheese is melted and bubbly and everything is heated through.

Different Variations

This dish is versatile, so feel free to make it your own! Here are a few ideas for variation:

  • Leave out the kidney beans and try pinto beans instead for a different flavor.
  • Try using refried beans for a smoother texture.
  • Swap the biscuit layer for a layer of rice for a different twist.
  • Add in some Rotel tomatoes and chilies for a spicy kick.
  • A dash of cumin could bring an extra depth of flavor to the chili.

The possibilities are endless, so don’t hesitate to experiment and make this recipe your own!

This Homemade Drop Biscuits and Chili Casserole is the ultimate comfort food! It’s easy to make, customizable, and perfect for a crowd. Give it a try and watch it become a family favorite!

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Recipes and Cooking

Loaded Potato Soup in Crockpot

Brandi C

Loaded Potato Soup in Crockpot

Loaded Potato Soup in Crockpot

When I was cleaning out all areas of my kitchen, I had a few things I needed to use up before they went bad. Here is how I can up with Loaded Potato Soup in Crockpot. It was really easy to make and I was able to clean out a lot of “little bits of things” I needed to use.

8-10 potatoes, peeled, washed, cubed

8 tsp chicken bouillon powder

Seasoning mix

32 oz. water

In crockpot, place all of those items.

Next Up

Take 1 onion and chop it up and put it in a saute pan with some bacon grease and a pat of butter. Cook until it is translucent. Once that is done, mix in the crockpot. Stir well. It would have been good to add in some fresh mushrooms to saute down with the onion and garlic. I am also not opposed to throwing broccoli in there, but be sure and season it.

Cook on high for 2-3 hours and then turn it to low, if you have the time. Once the potatoes are fork tender is when I ladle some out into a big bowl. In that bowl of hot potatoes, I had 1 c. sour cream and 1 can cream of potato soup. I used my immersion blender to blend that up. Pour this mixture back into the soup. Next, add 2 good handfuls of cheddar and 1 c. heavy cream. You will need to put some extra chicken bouillon flavoring in it and a tad bit more seasoning.

Stir, cover, and let sit till all working together for the glory of God.

Almost Done

Get some bacon in the oven and start cooking on that. While that is cooking, chop up some green onions, and get out the cheddar for garnish (and more LOL). Get the cooked bacon out, drain and then crumble it up for a topping. You can top your soup with green onion, more cheddar, bacon, biscuits, or more sour cream. Also, you can serve with crackers.

Enjoy.

Recipes and Cooking

Hashbrown Chicken Casserole

Brandi C

Hashbrown Chicken Casserole

As I searched through my freezer, fridge, and pantry, I came up with this dish. At the end of this post, I’ll share what I plan to do differently next time. This recipe fills a 13×9 dish, ensuring we have leftovers.

Next time, I’ll split the batch—using a smaller glass dish for immediate cooking and an aluminum pan for freezing. By covering it well and storing the extra, I can stock up my freezer. Making a large batch and freezing half allows me to build up meals over time. In my case, I usually do this once a month, giving me enough homemade meals to last an entire month. Cook once, enjoy leftovers, and freeze the rest—you won’t regret it!

Ingredients

Chicken (I had frozen Tyson grilled chicken. You can use canned chicken, cook a whole chicken, or buy a rotisserie chicken or chicken breasts. I sound like the guy off of Forrest Gump describing the different types of shrimp.)

Bacon (bits or fry and crumble)

Seasoning

Garlic butter (I used leftover Papa John’s garlic butter)

Minced garlic

Onion, chopped

Portobello mushrooms, chopped

Two c. sour cream

One can of corn, drained

1/3 c. milk

Bread crumbs

Cheddar

Hashbrowns (I bought the cubed southern hashbrowns that have chopped-up peppers)

Cheesy Ranch Chicken & Hashbrown Bake

Ingredients:

  • 1 bag frozen hashbrowns
  • 1–2 packets dry ranch seasoning mix
  • 4 tbsp garlic butter (or ghee)
  • 1 lb chicken tenders, chopped
  • 2 cups shredded cheddar cheese (divided)
  • ½ cup Italian bread crumbs (or Panko)
  • Salt, pepper, and any additional seasoning of choice
  • Optional: chopped bell peppers, bacon bits or cooked bacon, chopped spinach

Directions:

  1. Preheat & Prepare – Preheat oven to 400°F. Grease a 13×9 baking dish and spread the hashbrowns evenly in the dish. Sprinkle with seasoning and one packet of ranch mix, then toss to coat. Dot with garlic butter or ghee.

  2. Prepare the Chicken – In a large bowl, mix the chopped chicken with another packet of ranch seasoning, a handful of shredded cheddar, and any additional seasonings. Stir until well combined.

  3. Assemble the Dish – Spoon the chicken mixture over the hashbrowns. Sprinkle with Italian bread crumbs (or Panko) and the remaining cheddar cheese.

  4. Bake – Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.

  5. Serve – Enjoy with buttered garlic toast or your favorite side!

Next Time Adjustments:

  • Add larger chunks of chopped bell peppers.
  • Use two packets of ranch seasoning for extra flavor.
  • Try frying bacon instead of using bacon bits and cook the chicken in bacon grease for added depth.
  • Consider adding chopped spinach.
  • The jury is still out on corn—it adds a sweet pop, but the texture is different.

 

 

Recipes and Cooking

Chicken Fajita Casserole

Brandi C

Chicken Fajita Casserole

Chicken Fajita Casserole

Let’s take a break from the heavy topics and talk about food!

This Chicken Fajita Casserole is not only easy but completely customizable. The recipe fills a 13×9 dish, but you can easily cut it in half if you’re cooking for fewer people. I made a few adjustments along the way, and I’ll share exactly what I used—you can tweak it to fit your preferences!

Now, let’s talk about the real challenge—my husband is not a fan of Mexican food. Well, let me clarify—he’s not a fan when I cook it. Meanwhile, everyone else in my house loves it, so I sneak it in when I can. This week, I focused on shelf-cooking, trying to use up what I already had before restocking. With grocery prices skyrocketing, I’m constantly torn between stocking up and making do with what’s on hand.

Since I already had all the ingredients for this dish, it was the perfect choice. Plus, it comes together quickly! I even made some homemade tortilla chips from leftover tortillas. I simply cut them into triangles, tossed them with oil, chili powder, and sea salt, then baked them at 350°F for about 5 minutes. You could also serve this casserole with store-bought tortilla chips or rice.

Ingredients

Seasoning Blend for Chicken & Veggies

  • 2 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper flakes

(Should I admit now that I never measure anything? Ever? I’m spitballing these measurements just for you!)

Chicken Fajita Casserole Ingredients

  • 1 bag frozen chicken fajita strips (thawed & chopped)
  • 1 orange bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 zucchini (sliced)
  • Fresh portobello mushrooms (sliced)
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 stick butter (or oil)
  • 1 block cream cheese
  • 1/2 cup sour cream
  • Shredded cheddar cheese

Step 1: Marinate the Chicken & Veggies

I cut my pre-cooked chicken fajita strips into bite-sized pieces and tossed them into a large bowl. Then, I added the sliced bell peppers, zucchini, mushrooms, onion, and garlic.

Next, I sprinkled the seasoning blend over the top, put the lid on the bowl, and shook it up until everything was well coated. I let it marinate in the fridge for about 30 minutes—next time, I’ll let it sit for at least an hour to really soak up the flavors.

Step 2: Sauté Everything

I heated a cast iron skillet over medium heat, melted 1/2 stick of butter, and added my chicken and veggie mixture. I let it cook slowly, stirring occasionally.

To help tenderize the veggies, I added another 1/2 stick of butter and covered the pan with a cookie sheet. Since the chicken was already pre-cooked, I just focused on getting that perfect sautéed texture for the veggies.

Step 3: Assemble & Bake

  • Preheat the oven to 350°F.
  • Grease a 13×9 baking dish and spread the cooked chicken and veggies evenly across the bottom.
  • In a separate bowl, mix 1/2 cup sour cream with 1 block of cream cheese. Spread this creamy mixture over the top of the chicken and veggies.
  • Sprinkle shredded cheddar cheese on top.
  • Bake for 20 minutes until everything is heated through and the cheese is melted and bubbly.

Let it sit for a couple of minutes before serving—this helps the flavors settle and keeps the juices from running everywhere.

Final Thoughts

This casserole was a hit! Even Bart didn’t complain (too much). It’s packed with flavor, easy to make, and great for using up what’s already in your kitchen.

If you try it, let me know how you tweak it to fit your family’s taste! And if you’re into meal prepping, consider making an extra batch to freeze for later—it reheats beautifully.

Enjoy!

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Recipes and Cooking

Spaghetti Carbonara

Brandi C

Spaghetti Carbonara

Easy Spaghetti Carbonara – A Shelf-Cooking Favorite

Spaghetti Carbonara is a simple, satisfying dish that comes together with just a handful of ingredients. It’s the perfect shelf-cooking pasta recipe, using staples I always keep on hand. To round out the meal, I like to serve it with garlic cheese bread and a Caesar salad—quick, easy, and delicious.

Ingredients

  • 1 lb. pasta (I used linguine)
  • Seasoning mix (your favorite blend)
  • 3 room-temperature eggs
  • Bacon (reserve 3 Tbsp. of bacon grease)
  • Fresh mushrooms (sliced)
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • Parmesan cheese (a generous amount)
  • Reserved pasta water (about 2 ladles)

(Want to mix things up? Try adding sautéed bell peppers or spinach for extra flavor!)

Directions

Cook the Bacon & Veggies

  • Cook the bacon until crispy, then remove and crumble.
  • In the same pan, sauté garlic, mushrooms, and onions in the reserved bacon grease until soft. (Spinach would also be a great addition here!) Remove from heat and set aside.

Prepare the Egg Mixture

  • Crack 3 room-temperature eggs into a bowl and lightly beat them.
  • Ladle about 2 scoops of hot, starchy pasta water into the eggs, whisking constantly. This helps temper the eggs, so they don’t scramble when added to the pasta.

Cook the Pasta

  • Boil linguine (or your pasta of choice) in salted water until al dente.
  • Drain the pasta and return it to the pot while it’s still hot.

Bring It All Together

  • Add 3 Tbsp. of reserved bacon grease and the sautéed vegetables to the pasta.
  • Use tongs to toss everything together, evenly coating the noodles.
  • Slowly pour in the egg mixture, continuously tossing the pasta to create a silky sauce.
  • Add lots of Parmesan cheese, stirring until fully incorporated.
  • Finally, mix in the crumbled bacon and serve immediately!

Final Thoughts

This meal was so freaking good and ridiculously easy to make. My family loved it. If you want a vegetarian option, just skip the bacon (though in my house, that’s not happening). I may experiment with turkey bacon next time for a slightly lighter version.

After 30 years of cooking, I’ll admit—some nights, I am just over it. The inspiration runs dry, and I find myself staring at the fridge with zero motivation. That’s why I’ve started writing down my favorite recipes and tweaking them to fit my family’s tastes.

Originally, I found this dish in a Rachael Ray cookbook back when I was obsessed with collecting cookbooks. Now? They just sit on my shelf collecting dust. Maybe it’s time to dust them off and find some new inspiration!

The beauty of cooking is making a recipe your own—adjusting flavors, swapping ingredients, and creating something that works for your family. So, grab your pantry staples and give this one a try! You won’t regret it. 🍝

Recipes and Cooking

Shelf-Cooking Co-Vid19 Style

Brandi C

Shelf-Cooking Co-Vid19 Style

Shelf-Cooking Co-Vid19 Style

Shelf-Cooking Co-Vid19 Style. With Co-Vid19 rearing its ugly head, I have not been out of the house. I lied. Twice. I have been out twice. Both of these times have been to take H to treatment in Nashville. So, grocery shopping is through pick-up, when my son works (at a grocery store) or my husband picks it up. Also, the school has been bringing food, for the week, for three kids. That helps tremendously.

Yet

There are some things my kids will not eat by themselves. Now, they are not picky eaters, but they prefer it to be cooked in something. So, I’ve been separating the breakfast foods, lunch foods, snacks, and fruit. They eat all the breakfast stuff throughout the week. Also, they eat most of the lunch food throughout the week. Yet, there are things like raw broccoli and cherry tomatoes that they will not eat unless I use them another way.

I do not waste food.

Plain and simple. I am not a short-order cook and do not throw things away. That is how I was raised, and that is how I raise my kids. With all that being said, I stockpile the carrots. For one, my kids do eat those. Secondly, I can cut those suckers and put them in any casserole. Thirdly, carrot bread or carrot cake. Yes, please. Fourthly, soup. Put them in any soup. Fifthly (I’m starting to giggle now because what do I do when I get up to tenthly? Is that even a word?), put them in a saute pan with some butter and brown sugar. It’s a good thing.

Next up, cherry tomatoes. Once I have a baggie, I give them to one of my older daughters, who both love them. Also, I juice them for chili or soup. I chop them up and saute them in any pasta dish. You can do a multitude of things with those things.

Now, onto this recipe and broccoli. My big girls love raw broccoli. Sadly, my other five kids do not. My son-in-law calls them “the trees of the devil.” He is a bit extra. You can make broccoli soup or Chicken and Broccoli Braid. Also, you can use it to make beef and broccoli stir fry—lots of things.

Odds and Ends

Today, however, I had a 1/2 bag of many things. N had brought home some leftover hamburgers and cooked bacon from work. I had a couple of bags of this and a bag of that. Then there was a 1/2 a bag of another thing. I put all those together, and I made 2 casseroles. Honestly, I didn’t think it would make that much. I’m cooking one casserole for tonight and freezing the other for another night. We also have leftover breadsticks from the pizza we ordered last night, so that is a side dish. I think I have a couple of cans of corn. Voila. Dinner is served.

Beef, Broccoli, & Extras Casserole

Two # ground beef

onion

garlic

seasoning mix

Worcestershire sauce

Brown all of this together, drain if needed.

In a 13×9 dish, grease it (preheat the oven to 350). On the bottom of the dish, place the meat mixture.

Step 2

Now, this is what I had on hand. Tweak this to what you have. Just have fun with it. If it sucks, you will remember what not to add!

2 c. chopped fresh spinach

carton of fresh mushrooms, chopped

fresh broccoli, chopped

cooked bacon, chopped

Cheddar cheese

Layer each of these components on your meat mixture.

Step 3

In a bowl, add 2 cans of cream of mushroom (can use chicken or celery) and 16 oz sour cream. Once combined, spread over casserole.

Next up, add cheddar cheese (any cheese will do, this is what I had).

Lastly, I had a 1/2 bag of leftover tater tots. I lined them on top. I wanted to get rid of the bag, mainly because I had no potatoes to cook up.

Bake at 350 for about 40 minutes, cover, and uncover for another 12 minutes until your tater tots are done. Now, I did not pre-blanch or steamed my broccoli. I was afraid it would get mushy.

On freezing this dish, I did not cook it first…again, the broccoli issue.

Other Options

Now, you can change up your cheese. Also, you can add in zucchini, squash, cauliflower, or carrots. You can change up your soups. Instead of tater tots, use instant or regular mashed potatoes to put on top. If you don’t want to do that, add egg noodles or rice at the bottom of the dish. The sky is the limit.

 

Recipes and Cooking

Tater Tot Casserole with Cheese

Brandi C

Tater Tot Casserole with Cheese

Tater Tot Casserole with Cheese

My OCD dictated my Tater Tot Casserole with Cheese. On a good day, I’d sling them on there. They each had a place tonight, and frankly, that makes me happy. I do believe I’m going insane. Insane, people. It’s fine. I am fine. We are all fine.

Tater Tot Casserole with Cheese

2# ground beef

Lipton onion soup mix

Worcestershire sauce

1 can cream of celery (I usually use cream of mushroom, but that’s what I had)

Sour cream, 1 c.

Seasoning

Cheddar

Spinach

Tater Tots

Directions

Brown beef with seasoning. Drain if necessary. Add in some Worcestershire sauce and the Lipton onion soup mix. I have a gluten-free, copycat Lipton onion soup mix recipe. Once that is done, add your chopped spinach and mix well.

In greased 13×9 dish, place the meat/spinach mixture on the bottom. Next, mix the sour cream and cream of celery. Pour that over the meat. Then add a layer of cheddar. End with the tater tots and be sure and season the tots.

Bake at 350 for about 45 minutes. You might want to add a few minutes if you put frozen tots on there. Mine were already thawed out. Again, it was good. My crew gobbled it up.

 

Recipes and Cooking

Gluten-Free Beef Scalloped Potato Casserole

Brandi C

Gluten-Free Beef Scalloped Potato Casserole

Gluten-Free Beef Scalloped Potato Casserole

Oh, this Gluten-Free Beef Scalloped Potato Casserole is so good! I have also used a roast that I had cut up and marinated. It was equally as good!

2 pounds ground beef cooked with chopped-up onion and some seasoning.

Once that is cooked up, drain. Add in 1 c. beef broth or vegetable broth. Sprinkle over 2 Tablespoons gluten-free flour. Stir until it is thick.

Place this in a greased 13×9 dish.

Cut up some fresh mushrooms and sprinkle them over top of beef.

Next, cut some kale (can use spinach) and sprinkle it over mushrooms. Add a bit of seasoning.

Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).

Scalloped Potatoes

Take 8 small-medium-sized potatoes. Peel and Wash. Use a mandolin to slice them up very thin. In an instant pot, put potatoes and add enough water to cover the top of the potatoes. I also added 3 tsp. Gluten-free chicken bouillon cubes. Manual for 2 minutes. Quick pressure release and drain.

Layer on top of kale. Add some seasoning and thyme. Place 1 c. milk, 1/2 stick of butter, and the rest of your gouda cheese in a pot. Allow to melt, and then pour over your potatoes.

Bake at 350 for 30 minutes, then place under the broiler for about 5 minutes to crisp up the cheese.

It was yummy!

Side Note:

I will say that I have made this several times. I have substituted the ground beef for chicken, as well as ham. The recipe was delicious, no matter the meat used. You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me. I try to stay away from processed food as much as possible. You could also sneak in shred-up zucchini or squash for even more nutrients. These items take on the taste of whatever you are cooking.

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Recipes and Cooking

Parmesan Crusted Chicken with Asiago

Brandi C

Chicken.  Parmesan.  Asiago.  You can’t get much better than a Parmesan Crusted Chicken with Asiago recipe.  So, here is what I concocted.  This would be good with Gouda or Havarti, as well. Parmesan Crusted Chicken with Asiago is a savory and indulgent dish that is perfect for a family dinner or when you want to impress guests. The key to success with this recipe is ensuring that the chicken is seared to a perfect golden brown before finishing in the oven with a generous layer of shredded asiago and crumbled bacon. The egg wash and parmesan coating create a delicious, crispy crust, while the asiago cheese adds a rich, nutty flavor. The crumbled bacon brings an added smokiness, making this dish irresistible. Serve it with your favorite sides like roasted vegetables or mashed potatoes for a complete meal that will leave everyone asking for seconds.

Parmesan Crusted Chicken with Asiago

Parmesan Crusted Chicken with Asiago

Chicken (I use raw chicken breasts.  I cut off all the tough parts.  It was thick, so I sliced it in third.  It cooked quicker doing it like that)

2 Eggs with a splash of water.

1 c. parmesan with seasoning

After the chicken is cut, dredge in egg wash and then in parmesan.

In a large skillet, get the oil hot.  You do not want the breading to stick to the skillet and/or come off.

While that is cooking, put your bacon in the oven.

Place your chicken in oil and sear on both sides.

Next Up

350 for the stove.  Place the chicken on a broiling pan after the chicken is seared on both sides.  You need to put shredded asiago and crumbled bacon on top of the chicken.  I just put it in the oven long enough to melt the cheese.

Good gravy, that was some good stuff.

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