Tag: family favorite

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

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Here’s another easy dinner idea! Chili Cheese Dog Casserole. I love chili, and I love chili cheese dogs—so why not combine them? This dish was a hit with my family, and I served it with chips for a simple, satisfying meal.

Now, let’s talk about life for a second. My downstairs air conditioning isn’t working well, which means it’s hot downstairs. On top of that, my pool still isn’t ready, and depending on others has reminded me that sometimes, we just have to lean on ourselves. So, at one point, our pool was green with frogs, our air was struggling, and my grandbabies and children were definitely riding the struggle bus.

But here’s the good stuff—the upstairs air works, and we had the theater room at the perfect temperature, so we hung out and watched a show. Most of my kids were home for dinner and haircuts. My grandbabies were here, which is a blessing all on its own. And after my husband worked some brain magic, the pool finally started clearing up. Best of all, this recipe came together quickly and in stages, so I didn’t have to turn my kitchen into the depths of hell.

Ingredients:

  • Hotdogs (I used bun-length)
  • Crescent rolls (2 packages)
  • American cheese slices
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Seasoning mix of choice
  • 1 packet chili seasoning mix
  • 2 cans chili beans
  • Shredded cheddar cheese
  • Chips or rice (for serving)

Directions:

  1. Prepare the Hotdogs – Roll out each crescent dough triangle. Place half a slice of American cheese on it, then add a hotdog (I slit mine down the middle so it doesn’t explode). Roll it up and place it in a greased 13×9 baking dish. Bake at 375°F for 10-12 minutes until golden.

  2. Make the Chili – In a skillet, brown the ground beef with diced onion, minced garlic, and seasoning mix. Once fully cooked, drain the grease and return it to the pan. Stir in the chili beans and chili seasoning mix, making sure everything is well combined.

  3. Assemble & Bake – Spoon the chili mixture around the baked hotdogs in the dish. Sprinkle generously with shredded cheddar cheese. Cover with foil and bake until everything is heated through and the cheese is melted.

  4. Serve – Enjoy with chips or rice!

Final Thoughts:

This dish was a hit! The only mistake I made was leaving it uncovered while keeping it warm, which caused the beans to get a little too dry. Since there’s no extra liquid in this recipe, keeping it covered helps maintain the right texture.

Everyone loved it, and my husband specifically requested that it become part of our rotation—even though we don’t really have one! I need to be more diligent about writing down my recipes because there are meals he loves that I completely forget how to make. Shelf-cooking is just second nature to me, and leftovers don’t last long in our house. But maybe, if I start writing everything down, I’ll finally have an actual meal rotation to keep my husband happy. He loves when I remember how to recreate something he enjoyed!

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Garlic Pork Chops with Parmesan Sauce

Brandi C

Garlic Pork Chops with Parmesan Sauce

Garlic Pork Chops with Parmesan Sauce

Here’s another winner that has quickly become a family favorite—Garlic Pork Chops with Parmesan Sauce. This dish was not only easy to make, but it also made a fantastic soup the next day! Stay tuned for tomorrow’s post, where I turn this dish into a soup my family loves. Edited to add: The soup was a huge hit too! I absolutely love being able to cook once and enjoy two completely different meals. It’s the perfect way to stretch ingredients and minimize time in the kitchen.

Ingredients:

  • Pork Chops (I used boneless, but any cut will work)
  • Seasoning (your choice—garlic powder, onion powder, salt, and pepper)
  • Bacon grease (or oil of your choice)
  • Butter

For the Parmesan Sauce:

  • 2 cups heavy cream
  • 2 cups parmesan cheese
  • 3-4 cloves of garlic, minced
  • Spinach (chopped, a handful or more to taste)
  • Fresh mushrooms (chopped)
  • Onion (chopped)
  • 1/2 tsp. red pepper flakes (optional, for a little heat)

Instructions:

  1. Cook the Pork Chops:

    • In an electric skillet, add bacon grease (or oil) and butter.
    • Season the pork chops well with your seasoning mix and fry them up until golden brown on each side. Once cooked through, remove them from the skillet and set aside.

  2. Make the Parmesan Sauce:

    • In the same skillet, add the heavy cream, parmesan cheese, garlic, spinach, mushrooms, onion, and red pepper flakes (if using).
    • Stir the ingredients together until the sauce thickens to your desired consistency. If you’d like to keep the chops warm, place them back into the skillet and simmer on low. Alternatively, you can serve the sauce on the side, spooning it over each chop when ready.

  3. Serve and Enjoy:

    • Once the pork chops are cooked and the sauce is ready, plate your chops and pour the parmesan sauce generously over the top.
    • If you want to take it further, double the batch so you have leftovers for a delicious soup the next day!

Final Thoughts:

This dish is not only simple to make but also incredibly versatile. The Garlic Pork Chops with Parmesan Sauce are rich and flavorful on their own, but turning the leftovers into soup the next day takes it to a whole new level! It’s the perfect example of how cooking once can give you two completely different meals, saving you time while keeping things exciting in the kitchen. Enjoy the best of both worlds with this tasty and efficient recipe!

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Loaded Chicken & Potato Casserole

Brandi C

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole is quickly becoming one of my family’s favorite recipes. I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts. All the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic-free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions. There was a total of about 6 c. water that was used. The instant pot was set on manual for 20 minutes. For the love, save the broth. Let it cool in a bowl overnight, and then skim the fat off the top. You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon. I also chopped up an onion, and I fried that in the bacon grease. Once my chicken was done, I kept out 3 large chicken breasts. The rest, I put in a baggie and froze. You can use a large bowl and shred it up. I added more seasoning and put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions, 6 large potatoes (cubed, peeled, or unpeeled), 1/2 c. sour cream, my chopped-up bacon, 2 T. of bacon grease, a ladle of the chicken broth, and I smooshed it all together with my hands cause the spoon was not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese). I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken, and topped it with cheese.

Cover and bake at 350 for 30 minutes. Uncover and bake for 5 minutes.

Loaded Chicken & Potato Casserole is not just filling but bursting with flavors that make it a perfect comfort food for busy nights. It’s incredibly versatile too—you can swap out ingredients depending on what you have on hand. If you’re not a fan of smoked gouda, try cheddar or mozzarella for a different taste. The bacon and ranch seasoning create a savory punch, and the creamy texture from sour cream makes it irresistibly good. It’s a family-friendly dish that’s sure to satisfy everyone at the table. Plus, it’s easily customizable, making it a staple in my kitchen for any occasion.

It was good. Happy cooking.

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Recipes and Cooking

10 Minute Injera

Brandi C

10 Minute Injera

This is a 10 Minute Injera, so you know that it is not true, authentic injera.  My son is from Ethiopia and he would eat this daily.  I would love to figure out how to make it more like what he ate.  For now, this will work.

10 Minute Injera

1/2 c. whole wheat flour

1/3 c. all-purpose flour (I used all-purpose flour because I didn’t have whole wheat)

1 T. brown sugar

1/2 tsp. salt

1/4 tsp. baking powder

1/8 tsp. baking soda

~ sift all of this together in a glass bowl.

Directions for 10 Minute Injera

In a separate bowl, whisk 2 eggs and 2 c. buttermilk (I didn’t have buttermilk, so I used 3/4 c. milk and then I poured enough lemon juice in it to make a full cup).

Mix liquid with dry ingredients.

Get your griddle or skillet very hot with 1 T. oil.

Pour out 2 Tbsp onto your griddle and get super thin someone told me to pour the batter out with a ladle so you can swirl it around and it will get the “look” of traditional injera.

They look like latke’s but they taste like injera.

It was fantastic! While this quick version doesn’t have the same tang or spongy texture as traditional injera made from teff and fermented over days, it’s still a comforting substitute. It makes my boy light up, and that’s what matters most to me. I hope to keep learning and improving this recipe until I can get closer to what his birth mama would’ve made. For now, it’s a bridge between two worlds, bringing a piece of his culture to our table in a way that fits our busy life. It’s not perfect, but it’s made with so much love—and that’s always the best ingredient.

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Gomen Wot

Brandi C

Gomen Wot

This Gomen Wot is one of J’s favorite meals.  He loves it when I cook Ethiopian food.  It takes me all day to make it, but it is worth it.  To see his face light up when he smells Ethiopian food makes my life worth living!  I hope I can do it justice and make your birth mom proud.

My good friend, Betty, is willing to answer all my crazy questions.  She and her husband took care of J while we were here fighting for him.  I can never outcook her.  She is a fabulous cook, but I can seek her wisdom.

Gomen Wot

1/2 c. oil

4 carrots, chopped

1 onion, chopped

Sea salt, 1 1/2 tsp.

1 tsp. pepper

Cumin, 1 tsp.

1 Tbsp. turmeric

2 tsp. garlic, minced

1/2 head cabbage, chopped

5 potatoes, peeled and cubed

Instructions

Gomen Wot is all pretty simple.  You will saute most of this stuff up (except the cabbage).  Once it is all sauteed up, throw it all in a crockpot and set it on low.  Let it slow cook for the day.  This is a traditional Wot.

This dish is more than just food—it’s a piece of J’s heritage and heart. Every time I make Gomen Wot, I’m reminded of the deep love and connection that ties us all together, even across continents and cultures. The aroma that fills our home when this simmers in the crockpot is like a warm hug. I may not have grown up making traditional Ethiopian meals, but I’m learning with love and care. It’s my way of honoring where J comes from and showing him how much he is cherished. Meals like this bring stories to life and make our table richer.

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