Ma What's For Dinner?

Yes I’ve been on a casserole kick.

I can’t help it.

I just love the fact that they can be made in advance!

And with school starting and activities heating up I just like to know that a yummy dinner the boys will like can get on the table fast.

There is nothing not to like in this dish.

I toss in some protein and veggies to make it a complete meal in one.

Not to mention the fact the boys like all the stirring help they get to do.

Now let’s get to the good stuff!!

Cheesy Macaroni Surprise

Serves: 8  Prep Time:  10 minutes  Cook time: 35 minutes

1 lb wagon wheel pasta

3 T  butter unsalted

3 T all purpose flour

3 cups whole milk

1/2  t fresh grated nutmeg

2 cups shredded sharp cheddar cheese

1 cup shredded swiss cheese

1/2 kielbasa link, diced

1 10 oz box frozen peas

S&P

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil.  In a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.  Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.

Add your peas and sliced kielbasa to your cheese sauce and pour over the pasta.  Mix well.  Transfer to a greased 13×9 baking  dish and top with additional cheese if desired.  Bake in a 375 degree oven for 30 minutes.

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Last weekend we had some of my old college girlfriends up with their families for a BBQ.

It was the first time we had gotten our families together.

I can’t believe that between us we have 9 kids.

Oh, how times have changed!

Instead of planning after hours parties and heading to the cafeteria to eat away a hangover…

We were discussing what kind of bottles we thought worked best and how many soccer practices a week a 5 year old should have.

Oh how the mighty have fallen…

Well, before the party the hubs freaked out and didn’t think we had enough food.

Really, honey?

Have you met me?

Of course we have enough food.

Yet, off he went to the store to purchase more and he came home with meat…lots and lots of meat.  Needless to say I have about 7 extra steaks in the fridge to use up this week.  Get ready for some steak leftover recipes guys!  Grill a lot of it this weekend…you’ll be glad you did.

Serves 4  Prep Time: 1o minutes  Cook Time:  15 minutes

1 T canola oil

2 large leftover steaks (you know the one your hubs thought you needed)  If you are a vegetarian you could use portobello mushrooms instead

1 large onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 t garlic powder

1/2 t dried oregano

1/2 T ground cumin

1/2 T ground corriander

1/2 T chili powder

1/2 cayenne pepper

S&P

tortillas

shredded cheese

guacamole

sour cream

hot sauce, this is optional, but I like it spicy!

In a large cast iron skillet heat your oil over medium high heat.  When the oil is hot add your onion and peppers.  Saute for about 5 minutes until they are softened, season with S&P.  Toss in your leftover steak and season with the remaining spices and additional S&P.  Cook until heated through, about another 5 minutes.

Build your taco by laying your steak taco mixture in the middle of your tortilla.  Top with cheese, sour cream, quacamole, and hot sauce.  Need some good guacamole recipes?  Here are two of my favorites…

Tyler Florence’s Guacamole

Barefoot Contessa’s Guacamole

My guacamole is kind of a combo of these.  I’ve made a lot of guac in my day and I’d swear by these two.  YUMMY!!!

Happy Friday Follow all! Please leave me a note to say you were here and I’ll get ya back over the weekend!

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Place your broth in a pot on the stove and get it boiling.  Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.  Now add in your chopped green chiles, corn, and cilantro.  Stir it up and then add in your sour cream, milk and cheese.  Mix it up well and let your cheese take a few minutes to melt.   Now stir in your adobo peppers and spices; the cumin and chili powder.  Stir it up good.  Finally, add in your diced tomatoes and give it a minute to heat up.  Season with S&P, lime zest and lime juice.

FYI – My hubs is one of those people out there who HATES cilantro, I apologize to all the cilantro growers out there.  He freaks out if it’s in anything and can spot it from miles away, so I just substitute parsley for his and all the more cilantro for the rest of us.  Apparantly though it’s true, there is a large number of the population that hate it because it tastes like soap to them.  I saw that on Oprah or something.  And that is hysterical because that is what he always told me.  I tell him he’s ridiculous and that it tastes nothing like soap.  He claims that I clearly never talked back to my Momma and never had to have the Ivory Sandwich.  Not this girl…can you hand me back that halo please????

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So the other day I’m returning some wonderful comments and I stumble upon a delightful little blog known as My Pink Flip Flops, cute little name huh?  Well I’m surfing around her site and come across a recipe that I had to make right away!  So smart and easy and now you can make it too.  I made mine a bit differently but what an awesome idea.  Here it is.

1 tube refrigerated crescent rolls

1/2 cup shredded mozzarella

1/4 cup fresh mozzarella

1/2 cup spaghetti sauce

16 pepperoni slices

1/4 cup baby spinach

1 T parmesan cheese

1 t garlic powder

cooking spray

Heat the oven to 375 degrees.  Spray a baking sheet with cooking spray and set aside.  Unroll your crescent roll triangles and lay them on a cutting board.

Add a dollop of sauce to the long fat side of the triangle.  Top with cheese and two pepperoni slices.  Roll into a crescent.  Place on tray.  I made 4 this way then four with just fresh mozzarella, pepperoni, and baby spinach.

Switch up your ingredients and have fun with it!

Once the puffs are all rolled up on the baking sheet spray with a bit of cooking spray and sprinkle on garlic powder and parmesan cheese.  Bake at 375 for 12-15 minutes.  Serve ‘em hot.  Make a lot, they go quick!

Ok now on to business, Business 2 Blogger that is.  Have you all heard of them?  You can check them out right HERE.  I just signed up with these guys and so far it’s been great.  They send you an email every morning with a whole bunch of opportunities to get in touch with business who are looking for bloggers to try new stuff for them.  It’s only my first day but so far, I like what I see.  I’ll keep you all posted.  In the meantime, you should swing on over and check them out for yourself.

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In the mood for something quick hearty and satisfying?  Put down that phone and save yourself the delivery charge…no, I’m not talking DiGiorno, I’m talking about a homemade delight that will have your kids (and you) jumping for joy.

Serves: 6-8                        Prep time: 10 minutes                        Cook time: 30 minutes

1 lb  ground beef

3/4 bulk italian sausage

1 c  mushrooms, sliced

1 small onion, chopped

1 t  dried oregano

2 cloves  garlic, chopped

S&P

1 28 oz can  chopped tomatoes

1 8 0z can  tomato sauce

1 ½ c  shredded mozzarella cheese

1 tube  refrigerated pizza dough

1 8 oz container fresh mozzarella cheese

In a large skillet brown ground beef and sausage over medium high heat.  Once browned add in mushrooms, onions, and garlic.  Season with oregano and S&P and stir to combine.  Cook for 5 minutes or until veggie start to soften.  Stir in tomato sauce.   Bring to a boil, then turn down to a low simmer.  Cover and let cook for 10 minutes on low heat.

Pour meat mixture into a 13×9 baking dish.  Top with shredded cheese.  Open up pizza dough tube, unroll and top cheese with it.  Bake for 15-17 minutes.  Top with dollops of fresh mozzarella and bake for an additional 5 minutes or until cheese is melted.  Serve with a side salad and your kids will stand on their heads for this one time and time again.

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