Cooking

Shelf-Cooking Co-Vid19 Style

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 has been to take Hunter 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 3 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, what I’ve been doing is separating out 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 it another way.

I do not waste food.

Plain and simple.  I am not a short-order cook and I 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 up 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 full, I either 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 5 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 a lot of things.  Noah 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 I’m 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

2# ground beef

onion

garlic

seasoning mix

Worcestershire sauce

Brown all of this together, drain if needed.

In a 13×9 dish, grease it (preheat 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.  Mainly because I wanted to get rid of the bag.  Another reason was that I had no potatoes to cook up.

Bake at 350 for about 40 minutes, covered, and then another 12 minutes or so, uncovered.  Really until your tater tots are done.  Now, I did not pre-blanch or steam 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, on the bottom of the dish, add egg noodles or rice.  The sky really is the limit.

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Cooking

Keto-Friendly Broccoli and Kielbasa

Keto-Friendly Broccoli and KielbasaKeto-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 the 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 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!

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Cooking

Weiner Wink Memories

Weiner Wink Memories

It has been a minute or two since I have blogged.  I have a lot to say but the words in my head will not trickle out of my fingertips.  So, today we shall chat about Weiner Wink Memories.

It’s pretty simple.  Take a piece of biscuit dough (some fancy people use crescent rolls) and flatten it out.  Then, take a piece of cheese (Kraft) and lay it on top of the biscuit. Next, take your hotdog and slice it down the middle (not all the way through).  Finally, roll it up and bake it at 350 for about 10 minutes.  Enjoy.

Treasured Times

My mom would make Weiner Winks I think most people call them Pigs in a Blanket) when I was a little girl.  It was such a treat!  We would get those little bitty biscuits, REAL Kraft cheese (1/2 slice per wink) and hotdogs.  It was an exciting night for us kids.  Almost as exciting as grocery day when she would get a bag of Doritos and a REAL coke for hamburger night (again, a 1/2 slice of cheese per burger)!

As I am typing this, I have a grin from ear to ear!  It really is the small things of life that can bring such joy.  We didn’t have a lot of money, yet we didn’t want for anything.  Martha and Pop never let on that we were in need of anything.  Such good parents.  I adore them.

Passing it All Down

As of late, my son-in-law has dubbed Wednesday “Weiner Wednesday.”  He and Big Daddy grill brats, Oscar Meyer Weiners, and whatever else floats their boat.  Apparently, tonight is 50 cent corndogs (vomit) at Sonic…so they wanted to do that.  For us “non-corndog people,” I am making weiner winks with the itty bitty biscuits and a FULL slice of cheese!  It tickles my soul that a childhood favorite of mine is such a thrill for all my kids.  My big kids are even coming!  Makes my heart smile.

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Cooking

Simple Ham Pockets Recipe

Simple Ham Pockets Recipe

This is a Simple Ham Pockets Recipe that is so easy for a busy night.  Sadly, the week I made this was jam-packed with doctors’ appointments and busyness.  Week’s like this, I struggle to keep my eyes above the waves.  In my moments of stillness, I sent off 5 cards to people to tell them I love them.  Also, I whipped this up because I just do not have the energy to do anything else.

Simple Ham Pockets Recipe

~Ham (I used about 1/2 of a pre-sliced KY Legend ham)

~Minced Onions

~Seasoning mix

~Cream cheese

~Cheddar Cheese

~4 Buttery Crescent rolls

Directions:

In a food processor, I put in all ingredients except the crescent rolls LOL.  I blended that well until ham and the cream cheese was mixed.

Transfer all of that to a bowl.  Add more cheddar, if you want.  I did, cause I like cheddar.

Roll out your crescent roll dough.  Place your mixture at the larger end of the dough and roll.

It made 24 stuffed crescent rolls.  There was 2 rolls leftover that I just cooked with the stuffed ones.

Bake on an ungreased cookie sheet at 350 for 12 minutes.

 

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Cooking

Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

4 green peppers, cut in half, and core

1 pound lean sausage

Seasoning

Basil

Oregano

Italian Seasoning

Worcestershire Sauce

8 oz. tomato sauce

1 onion

12 slices provolone

1 head of cauliflower

Oil (not a lot, just enough to smear on pepper halves)

Directions

Brown sausage, onion, and seasonings until done.  Drain.

Add tomato sauce and Worcestershire sauce.  Let simmer.

In the meantime, break cabbage apart and run it through your food processor or chop finely.  Add about a cup of the “rice” cauliflower to the mixture.

Heat oven to 350.  Take pepper half and cook (after you have put the oil on it) for about 15 minutes while everything else is simmering.

Take out peppers and layer bottom of pepper with 1/2 slice of provolone.  Add filling.  Top with an entire slice of provolone on top.

Cook for 30 minutes.

Tidbit

I love these Stuffed Bell Peppers so much that I have also created a soup recipe that is delicious!  Soup.  I love them, almost all of them.  Well, except the nasty cold ones.  The soup should NEVER be cold.  Like, never in history ever.  Cold cucumber soup?  Uhm, no.  Personally, I just don’t get it.  Maybe I have never had a good one or maybe they should have never been created.

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Cooking

Pork Chop Hashbrown Casserole

Here is my Pork Chop Hashbrown Casserole.  I love one-pot meals…though, with this, I made green bean casserole and corn 🙂

Pork Chop Hashbrown Casserole

Pork-Chop Hashbrown Casserole

8 Pork Chops

1 can cream mushroom

Seasoning

8 oz. sour cream

Cheddar

1 bag hashbrown (I actually shredded up 8 potatoes because that is what I had).

Preheat oven to 350.  In greased 13×9 pan, place hashbrown, sour cream, cream of mushroom soup, and seasoning.  Stir in the dish.  Spread cheddar cheese on top.  Next, work in your 8 chops.  Cover and bake for 45 minutes and then uncover and bake until cheese is nice and gooey.

Tidbits

Enjoy 🙂.  You can use bone-in chops or boneless chops.  It doesn’t really matter.   You might notice in my recipes that I do not have exact measurements.  Like you will see above “seasoning” with no XXX teaspoons.  I don’t do this to irritate people.  Honestly, I just don’t measure things.

As a rule of thumb, season on the lighter side.  You can always add more but you can’t talk the salt/pepper/garlic out of something.  I have cooked for so long that the only time I use exact measurements is when I bake.  That is sort of a “have to” type thing.

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