Soup Lady, "Cooking from the Heart"

Chicken Fajitas

Date Nite "In"

Busy work weeks.  Rainy day Saturday.  Perfect for a date nite "in".  Jamie worked the media center at church.  I stayed home and made my man a prime rib dinner.  Then, Lion King in 3-D, snuggled in our fuzzy bed.  Perfect date nite!

 We are trying to eat more veggies. I was at Trader Joe's and saw these brussell sprouts.  Jamie and I both don't like them.  However, they looked so cute on the stalk so I bought them. 

I cooked them in olive oil, butter, garlic, added green onionsk, bacon and sauteed them together.  A little chicken stock so they could steam.

Prime Rib...

The prime rib was tasty.  Although, I think I would make it a little more rare next time.  Harley got in on the action and got the bone.   But, the brussell sprouts, NO GOOD.  I tried to like them, really I did.  So, if you have an amazing brussell sprout recipe to share please let me know.

Sunday Breakfast

Jamie requested hot dogs and eggs for breakfast.  Yuk!

 

I opted for potatoes and onions. Yum!

 

Jamie's Enchiladas

Just follow the Lawry's recipe for these...so good!!!

 

Stuffed Meat Loaf

Last night at Little Church, Phyllis was telling us about her made up meat l0af recipe.  Mixed up her meat loaf recipe and stuffed it with cheese and green chiles.  I love the combination of beef, cheese and green chiles so I decided to try it.

First, I mixed up the meat.  Half beef and half pork.  Add in onions, green peppers, salt, pepper, eggs, panko bread crumbs, milk, catsup, mustard and S & P. 

 
Second, I layered half the mixture in a cooking pan...

 
Third, I added the cheese and chilis...

 
Fourth, I added the second layer to the top and sealed it...

 
Finally, the cooked results. 

 
While Jamie was scrolling the corn around in his teeth he said, this is the best corn I have ever eaten!!!

 

Asparagus Puff

I definitely know my "gift" is cooking.  I am not the greatest, the most qualified, creative, or trained...but I love it and most times my recipes work out.

One of the talents I have is to be an off the cuff cook.  For example, I wanted to use the asparagus in my fridge.  Went to allrecipes and types in asparagus.  Only got the spears in some kind of sauce. I was looking for something more substantial.  Googled: Asparagus Puff.  Up came the following recipe:

Asparagus Egg Puff presented by Northwood Inn Bed & Breakfast

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*8-10 eggs 3 cups milk *8-10 slices of bread (remove crust and cut into cubes) 1 pound asparagus, blanched and cut into 1 inch pieces 1 teaspoon dry mustard 1 teaspoon salt ½ pound grated sharp cheddar cheese ½ pound diced Canadian bacon (optional) *Can use 8, 9 or 10 - 10 makes a higher, lighter casserole. Dice and lightly saute Canadian bacon. Beat together eggs and milk. In large bowl mix together all ingredients and pour into a 9x13 inch pan and let set overnight in the refrigerator. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes more.

I did not have all the ingredients listed so I searched the fridge for substitutes.  Ok, I had the eggs.  Had the milk - sort of - fat free half and half, that will do.  Asparagus, check.  Sharp grated cheese - no - replaced this with feta.  8 slices of bread - no - had some crescent roll dough - cooked these to replace bread.  No on the Canadian Bacon - substituted bacon bits.  Added some additional seasonings. 

Combined the ingredients...

 

Put ingredients in pan...

 
I will let this concoction sit in the fridge for the day.  When I get home I will put in oven and bake.  Come back later for the final results...

Final result...

 

Pizza Mac

I had a wild hair to use up some of the stuff in our house.  I looked in the fridge and found a lot of cheese.  Noodles.  Mini pepperonis.  Hmmm....how about Pizza Mac????  Perfect leftovers to share with Isabel...

I just started throwing stuff together...

Cheese...

 

Melt the cheese...

 

Crackers crumbs with butter...

 
 

Cook the Noodles...

 
 

Combine the stuff...

 

Final product...

 

Roasted Chicken Ina's Way

I am a BIG fan of the Food Network and Cooking Channels.  I used to love Rachel, then Michael, then Paula, then Giada, then Ellie, then Guy, then Tyler...my new fav is Ina.  For all you foodies - you will know who I mean.

I make roasted chicken A LOT.  We use it during the week for a quick dinner and then for Harley.  I was watching Ina the other day and she had an interesting twist on roasted chicken.  She takes bread and uses it for the base.  This way, when the chicken cooks up the juices flow over the bread.  Some pieces get crunchy and some pieces get gooey good.  I was amazed how much like stuffing it tasted like - only better.  Not so heavy and weighed down.  The crunchy bits are amazing.  If you like dipping your bread in sauce, juice or gravy as much as I do you will really love her recipe.

Here it is in all its glory...

 

 

Salisbury Steak with Mushroom Gravy

 
 

Salisbury Steak reminds me of the "good old days" of Ozzie and Harriet, TV Dinners and comfort food.  My nuclear family is Italian and Puerto Rican so growing up, this is not the kind of food my momma made. So, I am recreating my own "good old days" today. 

Deb's Concept:

This recipe begins with Sandra Lee's Salisbury Steak with Mushroom Gravy.  You can find on the Food Network site.

But, of course, I needed to make it my own.  My changes to the recipe are as follows:

1.  I did not feel like chopping an onion.  So, I added 1/2 package of LIpton Onion Soup mix to the meat.  The other 1/2 of the packet I added to the gravy mixture.  I eliminated the steak seasoning since the Onion Soup mix has a lot of flavor already.

2.  I did not have Cognac so I used Brandy.

3.  Instead of Italian Bread Crumbs I used Panko Breadcrumbs.  If you have not tried these do so immediately! 

To complement the dish I made baked potatoes with all the fixings and a crisp cucumber salad.

Macaroni and Cheese

Jamie has been craving mac and cheese - to the point he was willing to mix up a pre-packaged boxed version of this amazing comfort food.  I decided to treat him to the real thing. 

Ingredients:

Salt

1 pound elbow macaroni

• 4 cups milk
• 1 teaspoon thyme
• 1 teaspoon garlic salt
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 5 1/2 cups of cheese (see below):

1. 1 cup Velveeta
2. 1 cup Fontina
3. 1 cup Sharp Cheddar
4. 1 cup Swiss
5. 1 cup of Jack
6. 1/2 cup Parmesan

• Fresh ground pepper to taste
• Salt to taste
• 2 tablespoons parsley
• 4 slices of bacon, fried and crumbled
• 1 large onion, diced

Directions:

Bring a pot of salted water to a boil.  Add the macaroni and cook for 8 or 9 minutes.  Drain.

Preheat oven to 400.

In a small saucepan heat the milk with the thyme and garlic powder.  Melt the butter in a large deep skillet over medium high heat.  Whisk in the flour and cook for about 1 minute, stirring constantly.  Whisk the butter and flour mixture into the milk and whisk vigorously and cook until the mixture is smooth.  Stir in 4 cups of your cheese into the milk mixture, reserving 1 1/2 cups for the top.  Season with salt and pepper to taste.

Add the cooked macaroni and the parsley and fold into the cheesy mixture.  Scrape into a 3 quart baking dish and sprinkle with the remaining cheese.  Bake for 30 minutes.

While that bakes heat a saute pan.  Add the bacon, render the fat and cook until crispy.  Add the onionn and cook for about 5 minutes to soften the onion.

To serve, scatter the bacon mixture over the mac and cheese.