Tag: hearty meal

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

Spin-on Tortellini Soup

Brandi C

Spin-on Tortellini SoupSpin-on Tortellini Soup

I love Tortellini Soup. Love it. So, today, as I was getting the stuff out of my pantry, I thought I would create a Spin-on Tortellini Soup. The broth is excellent! I did this in my instant pot, but it can be done on the stove.

Caution of warning, do not put your milk-based items in the soup before you seal the soup. You put that in AFTER it is done cooking, releasing the pressure. I made that mistake once, and I will never make it again.

Ingredients

Kielbasa quartered

Onion, chopped

Fresh garlic, chopped

Spinach, chopped (or kale)

Seasoning

Italian Seasoning

1 can cream of mushroom

6 tsp chicken bouillon paste

1/2 c. sour cream

2 cans of tomato sauce

1 Tbsp sugar

Water

Directions

In Instant Pot, saute the garlic, onion, kielbasa, and seasoning mix. Add a bit of water if it starts sticking to the pan. Once that is done, add in cream of mushroom soup; I think I did about 6 tsp of chicken bouillon paste. I will say, at this point, I added the sour cream and mixed it well. It did not explode, so that is a good thing. Then, I added the tomato sauce and the sugar. Next, add chopped spinach and Italian seasoning. I added enough water to thin it out just a little bit. You can always add more water towards the end.

Place on the lid, and move the lever to the “seal” position. I hit the soup function and adjusted it to 10 minutes. Once that is done, I did a quick release. I stirred everything well and tasted the broth to ensure the seasonings were good. A good rule of thumb is to start small. You can always add more, but you can’t ever take the salt out of something.

Bechamel Sauce

3 T. butter

Flour, 3 T.

Melt together while whisking.

Add a cup of heavy cream, and continue to whisk while on medium heat. The flour will thicken up. Once it was thick, I added in about 2 c. of cheddar. Stir well until it is all combined.

From this point, I added some broth to the bechamel pan. I did this to thin it out and make it to that it would incorporate easier into the soup.

Once incorporated and stirred, I added it to the soup.

Cue the angels, singing.

Tortellini

I cook these in a separate pot. I feel the tortellini get too mushy if I do the tortellini in the instant pot. Doing this serves a dual purpose. I boil the water, season it, and scoop out my tortellini. You can keep the starchy pasta in water. I add them to my Instant pot, and if I need additional water, I use the hot starchy water I cooked my tortellini in.

It’s good, people.

 

Recipes and Cooking

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

Chicken and Rice Soup (Instant Pot)

Brandi C

Chicken and Rice Soup (Instant Pot)

Chicken and Rice Soup (Instant Pot) is one of my newest creations. Simple and easy clean-up! This is an all-in-one soup that I cook all year round.

Chicken and Rice Soup (Instant Pot)

1 carton of gluten-free chicken broth

Minced onions

2 cans of chicken, drained

Seasoning

Oregano

Italian Seasoning

4 c. cooked rice

1/2 c. sour cream

Cream of chicken soup

1 c. milk

2 c. cheddar cheese soup

Instructions

Place all ingredients except the sour cream, milk, and cheddar cheese in an instant pot. Please note that any recipe (for an Instant Pot) that calls for milk products should be added AFTER the soup is done cooking. If you add it before, it can lead to explosions (experience) and curdling (experience).

Once the pressure is released, the soup is super hot, so there is no problem with melting the cheese. Add all dairy ingredients, including cream, 1/2 and 1/2, sour cream, cream cheese, cheese, etc.

Turn on soup mode and let run until done. My rice was not entirely done enough, so I stirred it up well and put it on manual for another 10 minutes.

Once done, add the milk, sour cream, and cheddar. Stir until it is all melded well.

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Recipes and Cooking

Healthy Beef with Chinese Vegetables and Rice

Brandi C

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice

Healthy Beef with Chinese Vegetables and Rice is not a recipe my kids are thrilled about when I make it.  I have learned some tricks and how to season the meat, in order for them to enjoy it.  This is a quick and easy recipe in that you can substitute Cauliflower Rice instead of traditional rice.

1 lb. stew meat (I cut this into small pieces and I marinate it all day in Teriyaki sauce)

1 c. broccoli

2 cans of water chestnuts

1 can mushrooms

32 oz. stir-fry vegetables

Seasoning

2 T. soy sauce

6 c. white rice, cooked

This serves about 12

Calories per serving:  203

Fat per serving:  4

Love

I love the robustness (is that a word) of beef stew.  It is so warming to my belly and my heart.  This reminds me of growing up and smelling it in the kitchen.  We didn’t have a lot of money, but this was one where you could use tons of veggies and little meat.  It would still fill you up on a cold day.  Now, my mom didn’t cook her beef stew with rice.  She used tried and true potatoes!

This dish has become a go-to for me when I want something hearty and nutritious without a ton of fuss. One of the best things about Healthy Beef with Chinese Vegetables and Rice is that you can really make it your own. Swap out veggies based on what you have or what’s in season. If you’re low on time, using frozen stir-fry vegetables is a game-changer. The marinade really helps the beef stay tender, and that punch of flavor wins the kids over—even if they still grumble about the water chestnuts. It’s a budget-friendly way to stretch meat and sneak in extra vegetables. Win-win!

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