Sunday, November 28, 2010


from my trusty Better Homes and Gardens Cookbook

1 Pound Ground Beef
2 Cups Chopped Onion
1 Green Bell Pepper, Chopped
2 Cloves Minced Garlic
(2) 15 oz. Cans Dark Red Kidney Beans, Rinsed and Drained
(1) 15 oz. Can Tomato Sauce
(2) 14.5 oz. Cans Diced Tomatoes, Undrained
4-6 Teaspoons Chili Powder
1 Teaspoon Dried Basil
1/2 Teaspoon Black Pepper

In a large pan, cook beef, onion, pepper and garlic until beef is browned and veggies are soft. Drain fat. In a 3 1/2- or 4-quart slow cooker combine meat mixture with the rest of the ingredients. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with sour cream and cheddar cheese.

This recipe doesn't call for much liquid, so if you like to eat your chili with a spoon rather than a fork (the leftovers get especially thick) I'd add another can of tomato sauce and scale down on some of the other ingredients. This recipe barley fits in my crock pot... it makes me nervous every time! I froze some of the leftovers since this recipe yields a lot. Serve with cornbread muffins on a chilly night!

Tater-Tot Hot Dish

Tater-Tot Hot Dish
from my mom's kitchen

-1 to 1 1/2 Pounds Hamburger, Crumbled and Browned
-1 Can Cream of Chicken or Cream of Mushroom Soup
-3 Tablespoons Sour Cream
-1 or 2 Teaspoons Kitchen Bouquet
-1 Package (12-16 oz.) Frozen Mixed Veggies (Carrots, Corn, Peas, Etc.)
-1 Package (24 oz.) Frozen Tater Tots

Preheat oven to 350 degrees. Spray a 9x13 pan, layer frozen veggies on bottom. Into the pan in which you've browned the hamburger, stir the can of soup, about 1/3 to 1/2 can of water, kitchen bouquet, and sour cream. Layer the meat mixture on top of frozen veggies, then tater tots. Bake for about 45-55 minutes or until bubbly and tater tots are golden.

Classic. Homey. Comfort food. Delish!

Thursday, November 18, 2010


special family recipe

Equipment needed: Lefse board, Lefse turner, Lefse Grill
Equipment needed: I heart lefse apron. Use those muscles to mix
the potato mixture, flour, sugar, baking powder and salt!
Ready the assembly line
"Roll the balls thin enough so you can see the writing underneath!" says the Lefse Nazi
Carefully transport the lefse to the grill. Sometimes it sticks
to the board and tears... and we don't' like our lefse holey!
It's all in the wrist
Let it cook on the grill for a minute on each side till you see spots.
Butter and Cinnamon sugar are a must.
Roll it up and eat it!
8 Cups Red Potatoes
1/2 Cup Butter (1 Stick)
1/2 Cup Cream
Prepare as like whipped potatoes, cover, refrigerate overnight

3 Cups of Potato Mixture
1 1/2 Cups Flour
1 Tablespoon Sugar
1/2 Teaspoon Baking Powder
Dash of Salt

Use a pastry cutter and work dough till it comes together. Form into 1/4 -1/3 cup balls. Roll thin and bake on lefse grill at 450 - 500 degrees.

(With a strong ND accent) Up here in Nort Dakota we make lots a lefse for da holidays, ya! (End strong ND accent) I have lots of memories making lefse with my mom (the 'Lefse Nazi')and sister. Serve with butter and cinnamon-sugar mixture and embrace Norwegian heritage.


makes 5 servings

1 Pound Ground Beef
1 Package Taco or Burrito Seasoning
(1) 16 oz. Can Refried Beans
1 Can Campbell's Condensed Cheddar Cheese Soup
1 Medium Onion, Chopped (About 1/2 Cup)
(5) 10-inch Flour Tortillas
1 Can Enchilada Sauce
Cheddar Cheese

Heat oven to 350 degrees. Cook beef in a skillet over medium-high heat. Stir in seasoning, beans, soup, and onion. Divide meat mixture among tortillas. Roll up the tortillas and place seam side down in a 3 quart greased baking dish. Pour the enchilada sauce over the tortillas and sprinkle on cheese. Bake for 20 minutes until the enchiladas are hot and bubbly.

The original recipe suggests adding rice to the enchiladas, but my husband said that that would be way too many carbs for him. So if you're carb conscious, omit the rice or serve it on the side. Campbell's Kitchen is a great resource for fast, easy, delicious, family meals... so check it out if you haven't already!

Monday, November 15, 2010

Egg Salad

Egg Salad

4 Hard Boiled Eggs
2 Stalks Celery, Chopped
2 Green Onions, Chopped
Big Spoonful Mayonnaise
Small Spoonful Mustard
Splash of Distilled Vinegar
Salt and Pepper

Mix all ingredients in a medium bowl. Taste for flavor. Enjoy on saltine crackers, or on toast with a big piece of leafy lettuce.
When I made egg salad this time, I used Grey Poupon mustard... and it was spectacular. The end.

Monday, November 8, 2010

Shopping Spree

Dear Trader Joe's
Where have you been all my life?
Love, BD

Cajun Chicken Pasta

Cajun Chicken Pasta

  • 3 Whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
  • 3 Teaspoons Cajun Spice Mix, More To Taste
  • 1 Pound Fettuccine
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 Green Bell Pepper, Seeded And Sliced
  • 1 Orange Bell Pepper, Seeded And Sliced
  • ½ Large Red Onion, Sliced
  • 3 Cloves Garlic, Minced
  • 1 Can Diced Tomatoes
  • 2 Cups Low Sodium Chicken Broth
  • ½ Cups White Wine
  • 1 Cup Heavy Cream
  • Cayenne Pepper To Taste
  • Salt and Pepper To Taste

Cook pasta according to package directions. Drain when pasta is still al dente. Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

 I went to visit my sister last weekend, and this is what we cooked together! I even bought an iron skillet that day and got to break it in. This dish is suppose to only take 30 minutes to prepare, however I had no experience with a gas stove and thought "lite" setting meant "light" (or low)... and as a result the sauce never reduced and the chicken and veggies didn't brown properly because the stove wasn't quite hot enough. Even so, it turned out great and was even better the next day for leftovers. This recipe makes quite a lot, my sister will be eating pasta all week!