Meatball Stroganoff

img_8681

I knew we would have a busy Sunday with the “Snowflake Dance” for the Teen Queen while the Boy was down and out with a fever and terrible cough.  I was going to make a meatloaf for dinner when they all gave me the “meatloaf again” look.  I decided they were right and actually a crockpot dinner would be best so I could focus on the Teen Queen and her friends until they went to the dance.

11517g

Meghan, Morgan and Chase

Meghan and Chase have been friends since they were 4 (10 years now) and they met Morgan this year in their first year of high school.  Please don’t think Meghan is sick, she was diagnosed with Alopecia in February and while it has been a hard thing to deal with especially at this age and starting your first year in high school, this girl is stunning and a real trooper.  I forget she actually has it as she never focuses on it and it doesn’t hinder her in any way.  She still has her adventurous spirit when her and Chase are together!

This meatball stroganoff is a delicious meal that everyone will enjoy.  It’s perfect over pasta or served with a side of biscuits to soak up the gravy!!

Here is the basic recipe and it does not have to be exact. I used 2 lbs of beef with this version and doubled it as I had my mother and niece to feed as well as our family lol!!

1 lb ground beef

1 egg

1 can cream of mushroom soup

1 soup can of water

1 cup heavy cream or milk

2 TBSP cornstarch

2 beef bouillon cubes

2 TBSP Worcestershire sauce

2 TBSP minced garlic (separated)

1 medium onion diced

1 cup bread crumbs (I used Italian seasoned)

16 oz cooked egg noodles or 12 biscuits

Meatballs: ground beef, egg, bread crumbs, 1 TBSP minced garlic, 1/2 onion diced, dash of salt and pepper. Combine all and form meatballs Brown them in a frying pan and bake through at 375. (approx. 10 minutes) on a foil lined cookie sheet

Stroganoff sauce: cream of mushroom soup, water, cream/milk, cornstarch, bouillon cubes, Worcestershire sauce, other half of onion, 1 TBSP minced garlic. Mix all in crockpot and add baked meatballs. Cook on low for approximately 4 hours. Serve with pasta or biscuits!!

Advertisements

One Pot-Pot Roast

15895082_1809575165923097_1648411408340013785_n

Recipe here:  Pot Roast

Last weekend we had our first blast of very cold temperatures.  This was the perfect meal to come into after skating in the frigid cold on our ice pond.  Comfort food at its best!

1717.jpg

The cold temperatures only lasted 2 days and the next ten days it seems we will be back up into the mid 40’s again.  It’s been a very mild, snowless winter here on the Island so far.  I don’t mind too much but sure hope we get some snow and colder days so we can snowmobile and skate again!

 

Asparagus Fries

It’s been a very long time since I have posted and I apologize.  Life has gotten away from me a little with time and I promise to be back at my blog much more often!!

These baked asparagus fries are delicious and super easy to make.  You can season the panko bread crumbs any way you like or even make your own bread crumbs to use.

Here is how I made ours:

img_8631

Trim the asparagus, dredge in flour and then dip into one beaten egg

img_8629-3

Roll in the seasoned bread crumbs (I used seasoned Panko crumbs with a mix of parmesan and some ground pepper added)

img_8630

Place on a wire rack on a foil lined cookie sheet or you can lay them directly on the foil lined sheet but should turn them once half way when cooking.

Bake at 375 degrees for approximately 12-14 minutes.  The crumbs should be browned and the asparagus softened.  Serve right away.

img_8632

I served ours with our oven roasted potatoes (recipe here: Oven Roasted Potatoes ) with a bit of sour cream and a ham steak that was warmed in a frying pan in a little pineapple juice.

Don’t forget to visit our family Facebook page to see all of our crazy daily happenings on the farm!!  Chasenchanceranch

Italian Bread

it-breadg it-bread

Making Italian bread (or any bread really) is much easier than most people think.  This recipe makes 3 nice size loaves.  The bread has a nice crust and soft center with great flavor.  It also holds up well if you freeze it for later use. (pictures at the bottom)

Ingredients:

3 cups of warm water

1 full Tablespoon dry active yeast (if you have packets use a packet and a half)

1 1/2 tsp. white sugar

2 tsp. salt

8 cups of all purpose flour (I used unbleached flour or you can use half white and half wheat)

Mix the water, sugar and yeast in a large bowl until dissolved and let sit for 10 minutes to proof.

Stir in 4 cups of the flour and mix it until smooth and set it aside for approximately 15 minutes.

Add 2 cups of flour and the salt and mix again.  Add more flour 1/2 cup at a time to form a stiff dough and pour out onto a floured surface.  Knead the dough adding flour lightly as needed until the dough is smooth and elastic (it should spring back when you press two fingers into it).

Put into a greased bowl and in a warm spot to rise approximately 30 minutes or until doubled in size.

Punch the dough down, turn out onto a floured surface and lightly knead for a minuted then place back in the greased bowl to rise again for 30 minutes.

Spray a cookie sheet lightly and sprinkle cornmeal over the sheet

After 30 minutes, punch the dough down again and separate into 3 pieces, forming them into a loaf (a football type shape) and place on the cookie sheet

Set back into a warm spot and let rise about 25 minutes or until correct loaf size.

I brush them lightly with water and place them in a 450 degree preheated oven and bake approximately 30 minutes (turning the pan after 15 minutes and sprinkle a bit of water again on top) and bake until the tops are lightly browned and they sound hollow when you tap on them.

It’s ok if they touch when baking as you can cut them apart.

Your family will LOVE this super easy bread.  My niece and daughter grabbed the first slices as soon as the loaves were cool enough to handle!

 

Chicken and Dumplings

This is such a classic dish in my mind.  I remember watching an old boyfriend’s grandmother make this and then asking her a ton of questions writing it all down so I could make it myself.

Here is how I make ours:

Boil a pound of chicken tenders/breasts for about 25 minutes (or until cooked through) in about 8 cups of water.

Remove the chicken when cooked and add 2 chicken bouillon cubes, 1/4 cup each finely chopped onion, celery and carrots and boil approximately 10 minutes until veggies are soft.

In a saucepan brown 1/4 cup of flour stirring constantly (this was one of the tricks his grandmother did).  Remove from heat and place in a glass bowl with 1 TBSP cornstarch.  Mix well.  Add about 1 cup of the hot chicken stock and stir the mixture until smooth.  Add to the chicken/veggie stock and bring to a boil whisking until it starts to thicken (approx. 2-3 minutes).  Add the chopped chicken into the pot and 4 TBSP. heavy cream.

Make the dumplings using 1 1/2 cups of flour, 1 TBSP baking powder and 1 TBSP cornmeal into a bowl and mixing well.  In a small bowl add 3/4 cup milk and 1 egg.  Mix well and combine with the flour mixture mixing just until combined.

Drop teaspoonful dumpling mixture into simmering chicken stock, cover and cook for 3 minutes.  Remove with a slotted spoon and repeat until all dumplings are cooked.  Serve the gravy over the dumplings in a bowl!  Delicious!

Step by step here:

1 lb chicken breast or tenders

8 cups water

2 chicken bouillon cubes

¼ cup chopped onion

¼ cup chopped carrots

¼ cup chopped celery

¼ cup flour

2 Tbsp. cornstarch

Dumplings:

1 ½ cups flour

1 Tbsp. cornmeal

1 Tbsp. baking powder

¾ cup milk

1 egg

Salt and pepper to taste

Boil the chicken in the water approximately 25 minutes (or until cooked through). Remove the cooked chicken and cube it.

Add the bouillon cubes and vegetables. Gently boil approximately 10 minutes until veggies are soft

Brown ¼ cup flour in a frying pan stirring constantly until browned

Place browned flour in a glass bowl and add 2 Tbsp. cornstarch and mix

Add 1 cup of hot chicken stock and stir until smooth

Add to chicken stock/veggie mixture and boil gently while whisking for 2-3 minutes until sauce thickens slightly and no lumps of flour mixture

Add the chicken into the pot and keep at a slow simmer

Dumplings:

Mix the flour, cornmeal and baking powder

Mix the milk and egg in a separate bowl and add to the flour mixture

Stir just until moistened through.

Drop teaspoonful of dumpling mixture around the chicken pot approximately 5 at a time and cover. Let steam cook for 4 minutes and then remove and repeat until the dumpling mixture is gone.

Serve the dumplings in a bowl with the chicken sauce over the top.

Chicken Pot Pie

Tonight I made Chicken Pot pies.  I made 2 full size pies and 3 individual pies to freeze for the boy as he LOVES to have them after hockey practice for dinner.

IMG_3913 (2)

I have posted this recipe before here:  Chicken Pot Pie

This is an easy recipe and perfect for using up that leftover chicken!

Here are a few pictures from my batches today.  We enjoyed one full pie for dinner and the others are in the freezer for another time!

IMG_3899 (2) IMG_3900 (2) IMG_3901 (2) IMG_3906 (2)IMG_3909 (2) IMG_3910 (2) IMG_3911 (2) IMG_3914 (2) IMG_3915 (2) IMG_3917 (2) IMG_3918 (2) IMG_3919 (2)

Recipe here:  Chicken Pot Pie

Meatloaf Cupcakes

IMG_3826 (2)

Who can resist dinner when you put this on the table???

Another super easy VERY kid friendly meal

Mix the 1 lb of beef, 1 package stuffing mix, 1 cup of water and 1 tsp. garlic salt in a bowl until fully incorporated

IMG_3820 (2) IMG_3821 (2) IMG_3822 (2)

Lightly spray your cupcake tins (I used the jumbo tins) and place even amount pressing down lightly so the top is smooth

IMG_3823 (2)

Bake at 375 degrees for approximately 30 minutes (or until cooked through)

IMG_3825 (2)

“Frost” with your mashed potatoes (store bought are fine in pinch) and sprinkles with corn

IMG_3828 (2)

I promise they will all be back for seconds!!