Casseroles, Cooking

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

My friend told me tonight that I am the only person she knows that can make anything into a casserole.  So, here is tonight’s dinner…Chili Cheese Dog Casserole.  Honestly, this quarantine is about to drive me insane.  I had my whole month’s worth of menus written out and organized.  Now, I cannot find the list.  I’m so discombobulated.  Big Daddy asked what was for supper.  I told him I didn’t know and that we were all gonna starve because I don’t know what to do.  So, Bug and I came up with this.  It was good.  I’m going to, in true fashion, write how I cooked it and what I will do differently.  That’s just how I roll.

Homemade Drop Biscuits

2 c. all-purpose flour (Please note you can use self-rising but then you will need to omit the salt and baking powder.  Plus, they will spread a bit more)

1 T. baking powder

1.5 tsp. sugar

1/4 tsp. salt

1/2 c. melted butter

1 c. milk

Cheddar *optional

Onion powder *optional

Garlic powder *optional

Chives *optional

Italian seasoning *optional

Basil *optional

Oregano *optional

Directions

Heat oven to 450.  Mix the flour, baking powder, salt, and sugar together.  Add in melted butter and milk.  Stir just until this is moistened.  Then you can add the optional ingredients.  For this recipe, she added the onion powder and garlic powder.

Drop by heaping tablespoons onto a cookie sheet.  Bake for 8-10 minutes.  When the bottom gets brown, they are done, so be careful not to burn the bottoms.

Chili

2# ground beef

Onion

Seasoning

Minced garlic

Brown all of this together and drain if necessary.  Once drained, add in 2 packets of chili mix and stir well.

Boil 2 packs of hotdogs and drain.  Once drained, cut them up in bite-sized pieces.  Add that to the meat mixture.  Then add 2 cans tomato sauce, 1 can green chilies, 2 cans chili hot beans, 1 can drain and rinsed kidney beans (though I will leave them off next time).

Assembly

In greased 13×9 pan, take your biscuits and tear them up on the bottom of your dish.  Then, layer the chili/hot dog mixture.  Next, the cheese.  Then another layer of biscuits, chili/hot dog mixture.  Lastly cheese.

Now, this made a full pan of just these layers.  I did add in another 11×8 dish.  I layered the biscuits on the bottom, then the chili mixture and then the cheese.  Both dishes were eaten.

Bake for about 30 minutes.  My whole crew liked it.

Different?

I would leave out the kidney beans.  Pinto beans have been thrown out there for me to try.  Refried beans could be an option.  Replacing the layer of biscuits with a layer of rice has been mentioned.  Rotel tomatoes and chilies could be added.  Cumin maybe.  The possibilities are endless.

Related Posts:

Covenant Eyes

Cheesy Chicken Alfredo Lasagna

Cooking, Soup

Spin-on Tortellini Soup

Spin-on Tortellini Soup
Photo by Karolina Grabowska on Pexels.com

Spin-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 do 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 and you have released 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 tsps chicken bouillon paste

1/2 c. sour cream

2 cans 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 did add the sour cream and I mixed it really well.  It did not explode, so that is a good thing.  Then, I added the tomato sauce and the sugar.  Next, add-in 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 lid, move lever to the “seal” position.  I hit the soup function and adjusted to 10 minutes.  Once that is done, I did a quick release.  I stirred everything well and tasted the broth to make sure that the seasonings were good.  A good rule of thumb is 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 in a cup of heavy cream, continue to whisk while on medium heat.  This will thicken up.  Once it is thick, I added in about 2 c. of cheddar.  Stir well until it is all combined.

From this point, I did add some of the broth to the bechamel pan.  I did this to thin it out and make it to where 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.  Personally, I feel they get too mushy if I do them up in the instant pot.  This actually serves a dual purpose.  I get the water boiling, season it, scoop out my tortellini.  Keeping the starchy pasta 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.

Related Posts

Cheesy Chicken Alfredo Lasagna

Mexican Casserole

Looking Into My Eyes

My Kids and Me Mother’s Day

Cooking

Cheesy Chicken Alfredo Lasagna

Cheesy Chicken Alfredo Lasagna

I started out making just a cheesy type of lasagna and then…my brain started thinking.  This quarantine has forced me to do more shelf cooking, which I do.  It has also got me thinking outside of the box.  So, I came up with a Cheesy Chicken Alfredo Lasagna.  It was good!

Cheesy Chicken Alfredo Lasagna

2 packages no boil lasagna noodles (you can use the kind you boil, I just don’t enjoy that)

2 packets of Ranch Mix

3 cans evaporated milk

2 cans of canned chicken, drained and broken up with a fork.  (I might use a 3rd can the next time)

1 jar of Alfredo sauce (you can make this homemade though)

Seasoning

Nutritional Yeast (optional)

Fresh Spinach, cut up

Cheddar

Mozzarella

Parmesan

Directions

In a saucepan, combine your evaporated milk, ranch, seasoning, and nutritional yeast.  I stirred that well and brought it up to a boil.  Then, I added the alfredo sauce.  Stirred until that was good and combined.  It allowed it to thicken a bit.  Once combined, I added the canned chicken.

In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no boil noodles.  Next, more of the sauce, then mozzarella and cheddar.  Then sprinkle with parmesan and add a layer of fresh spinach.  Continue layering until you end with the sauce and cheeses.

Baking

Bake, uncovered, at 350 for about 30 minutes.  Then take out and take a knife around the edge of the pan to make sure the noodles are soaked.  I put mine back in for another 10 minutes.  You could cover it, at this time, if you want to keep it from burning.  This is done to ensure that the noodles are cooked through.

Pull out and let sit for about 10 minutes before cutting to help the lasagna to set up properly.

Related Posts:

Mexican Casserole

Coming out of Retirement

Digital Organization Phone

Keto Friendly Lasagna

Casseroles, Cooking

Mexican Casserole

Mexican Casserole

Mexican Casserole

Here is a simple Mexican Casserole that my family enjoys.  There is SO MUCH MORE that you can add (ie fresh ingredients) that would be yummy.

I will add, down at the bottom, would I will do when food is more readily available.  For now, you do what you have to do to feed the people in your house!

Be safe.  Stay in.  Wash your hands!

Ingredients

2# ground beef

Seasoning

Chili powder

2 cans rotel tomatoes and chilis

1 can cream of mushroom

1 can cream of chicken

Onion

Garlic

Colby/Jack Cheese

Fritos (chili cheese fritos would be spectacular in this recipe)

Directions

Brown ground beef, onion, garlic, and seasoning.  Once cooked, drain if necessary.  Next, add chili powder.  Then add in soups and tomato/chilis with the liquid.  Stir well.

In greased 13×9 dish, layer crushed up tortilla chips, meat, cheese.  Repeat until all ingredients are used up.  End with cheese.  Bake at 350 for about 30 minutes.

Additions

**Cut up some fresh peppers and saute with onion, garlic, and beef.  You can also add in kidney beans, black beans, corn, cooked rice.  Ooh, or you could add a layer of rice so do chips, meat, rice, cheese.  That’d be good.  You could also a layer of refried beans!  Oh man, add in a can of nacho cheddar cheese soup.  Good grief.  So many options!**

Related Posts:

Coming out of Retirement

Reuben Schwartz Info

Casseroles, Cooking

Keto-Friendly Enchilada Casserole

Keto-Friendly Enchilada Casserole

This is a recipe that I needed to be able to throw together quickly.  Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole.  Now, she knows how to cook but according to my husband…nothing tastes as good as my food.  #browniepointsforhim

Next time, we will go lighter on the cilantro EO or maybe use fresh.  I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.”  Oh, and be a “bright note” on a heavy dish LOL.  Clearly, I’m watching too much Guy’s Grocery Games.

Ingredients

4 cans of chicken, drained (you can use fresh, but I didn’t have any)

1 can chile peppers

Cilantro (I used 4 drops of doTerra essential oil)

Cheddar

Enchilada Sauce

Olive oil

Onion

Minced garlic

Seasoning

6 T. chili powder (or to taste start with less and add as your palate can handle)

Cumin

2 cans tomato sauce

1 c. water

Directions

In pan, bring together the oil, onion, garlic, and seasoning.  Saute till onion is cooked through.  Add the chili powder, cumin, tomato sauce, and water.  Simmer till it thickens up.

In bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce.  Stir well.  Place in 13×9 greased dish.  Add more cheddar on top.  Cook at 350 for 15 minutes.  Serve with cauliflower rice.

Related Posts:

Keto-friendly Chili

Life Update for Me (Actually, for Kim)

Hunter is 6

Cooking

Keto-Friendly Philly Cheesesteak

Keto-Friendly Philly Cheesesteak

So, I am not going to share with you how I made this Keto-Friendly Philly Cheesesteak tonight.  I am, however, gonna share with you how I’m going to make it in the future.  It was SO good but I can make it so much better.  **Hint…I did use the crockpot on this and I will not do that again though it was delicious.**

I had my first “real” Philly Cheesesteak when I was in Pittsburgh with Hunter.

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease


1 block cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, montreal seasoning, and sliced up peppers.  Saute this until you have sweat out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

Related Posts:

Keto-friendly Chili

Dear Amygdala

Slightly Healthier Version Zuppa Toscana Soup

Cooking, Soup

Keto-friendly Chili

Keto-friendly Chili

I made a Keto-friendly Chili tonight.  Also, I did a keto-friendly “potato” soup.  I’m not posting that recipe yet because I need to perfect it.  However, the chili I nailed.  I will add a bit more heat/spice to it next time but overall, I was pleased.

This did take me a moment to get past the not having beans in my chili though!

Ingredients

2# ground beef

onion

minced onion

seasoning

4 cans diced tomatoes (with juice)

1 can tomato paste

1 can green chilies (with juice)

1/4 c. chili powder

2 T. cumin

2 T. oregano

1 c. water (eyeball that)

Cheddar

**Pack of hotdogs towards the end because Hunter likes “hotdog” soup.**

Directions

Cook beef, onion, garlic, and seasoning.  Drain.

Once drained, place in instant pot with the rest of the ingredients (with the exception of the cheddar.  Always had milk-based products AFTER you have pressurized something).

Manual for about 10 minutes.  Once done, do a quick release.  Add cheddar.  This is also when I add the hotdogs.  I put the lid back on the instant pot and let them sit in that hot chili to cook.

Related Posts:

Life Update for Me (Actually, for Kim)

Power of Intentional Forgiveness

Coming Soon To a Kitchen Near You

Alice’s Chicken Brandi Style

Cooking

Keto-Friendly Lasagna

Keto-Friendly Lasagna

Well well well…lookie what this girl has done.  She has gone and made a Keto-Friendly Lasagna.  Yes, she has!  AND it was good!  I will say, the one thing I will do differently is season it more with Italian Seasoning and make my own marinara sauce.  Usually, I do that, but I did not this time.

Ingredients

2 jars sugar free spaghetti sauce (you can make sure own)

2# ground beef

Seasoning

Italian seasoning

minced garlic

onion

parsley

chopped spinach

Ricotta

Mozzarella

Parmesan

Zucchini Noodles

3 zucchini sliced on a mandolin

Salt

Cheese Noodles

3 c. mozzarella

2 tsp. Italian seasoning

8 oz. cream cheese

4 eggs

Directions for Zucchini Noodles

Once they are sliced, lay them flat on a paper towel.  Sprinkle with salt.  This will allow the water to be drained from them to keep your lasagna from being too watery.  Allow to sit while working on everything else.

Cheese Noodles

In food processor, add the mozzarella, Italian Seasoning, eggs, and cream cheese.  Mix. It is sort of thick.  Line your baking sheet with parchment paper.  Glop your mixture and press it down.  Bake at 350 for 20 minutes.  Let it cool.  Peel the parchment paper back and then cut into strips.  I cut it in 1/2 long ways first.

Sauce

Brown meat, minced garlic, onion, and seasoning.  Drain if necessary.  Once drained, add spaghetti sauce, Italian seasoning, parsley, and chopped spinach.  Taste to check seasoning.

Layers

Pat the excess water off of zucchini.  In greased 13×9 pan (I actually used that and an 8×8 pan), place a small amount of sauce on the bottom.  Then layer your cheese noodles.  Next the zucchini noodles.  Layer of sauce, ricotta (or cottage), mozzarella, parmesan.  Repeat ending with cheese.

Bake at 350 for about 40-45 minutes.  Allow to rest for about 10 minutes before cutting into it.

Related Posts:

A Little Less Scrambled with a Side of Squirrel

Reflecting on When Enough is Enough

In Need of Cheese

Cooking

Keto-Friendly Broccoli and Kielbasa

Keto-Friendly Broccoli and Kielbasa

Bart LOVED this Keto-Friendly Broccoli and Kielbasa.  I’m pretty proud of myself for this one!  Nutritional yeast is so packed with goodness.  You can’t see it when it cooks with something.  There really isn’t a taste but if you have a super-sensitive palate, it could come off with a nutty type flavor.  Though, that is stretching it.

People use it to make cashew cheese.  Let me just tell you.  I have made cashew cheese and it does NOT taste like cheese.  Maybe I’m doing it wrong.

Ingredients

2 things of kielbasa

1 onion

Minced garlic

Seasoning

Nutritional Yeast

Fresh mushrooms

Frozen broccoli florets

Bacon grease

Bacon

Directions

Fry bacon, reserving grease.  Once bacon is done, remove and crumble.  In reserved grease, add chopped onion and garlic.  Saute.  Add chopped kielbasa with some seasoning.

Once that is heated through, add some of the nutritional yeast (this has no flavor but tons of nutritional value), fresh mushrooms, crumbled bacon, and the broccoli.  I did chop the broccoli a little smaller but not too small.

However, I did turn the heat onto warm because I want my broccoli to have a bite.  Sadly, if you cook it too long it can be too smushy cause that is gross.  This was really good!

Related Posts:

Hunter’s Song

A Little Less Scrambled with a Side of Squirrel

Cooking, Side Dishes

Roasted Ranch Potatoes with a Twist

Roasted Ranch Potatoes with a Twist

In our quest to eat better, I pulled this little Roasted Ranch Potatoes with a Twist concoction.  Now, I did not tell my family what I did.  Guess what?  They never noticed!  Score!

I will say, I could *sort of* tell the difference because there was a little twang, occasionally.  So, I added parmesan and that just was what I needed.  I will make this again!

Honestly, I have heard that parsnips can be a substitution for potatoes.  I would always go 1/2 radishes, parsnips, or turnips and 1/2 potatoes to ease my crew into better eating.

Ingredients

5 potatoes, washed and cubed

Seasoning

Packet of dry ranch

Olive oil

Parmesan

3 turnips, washed and cubed

Directions

Wash and cube the potatoes and turnips.  Place in large bowl.  Add the a bit of olive oil, seasoning, and the ranch packet.

I cooked them at 350 for about 40 minutes.  At about 1/2 in the cooking process, I flipped them to try and brown both sides.  Next time, I may cook them in my big electric skillet.

Of course, I added parmesan…cause ya know…parmesan.

Related Posts:

Free Items for Children with Special Needs

Vomit and a One-Eyed Rooster

Keto Friendly Chicken and Garlic Soup

Keto Friendly Cheeseburger Casserole