Monday, February 17, 2014
I saw this recipe in the latest (March/April) issue of Cooking with Paula Deen. They don't have it on their website, so I couldn't technically "pin" it.
This really reads more like one of Sandra Lee's semi-homemade recipes, since it uses prepared beef stroganoff along with "making it your own" ingredients added.
This is obviously quicker to make than traditional beef stroganoff (usually made in a slow cooker)...but with all of the flavor of being cooked a long time.
The mushrooms were my favorite part of this dish. They had a big sale on button mushrooms at my local supermarket, so the shelf was empty. I had to use sliced baby portobellos instead, which were just as meaty as the meat itself.
Like I've said before...take help where you can get it. This was a winner!
Note: Co-worker ate some for lunch and said it was as good as his mom's "noodles with brown sauce" that he requested for his birthday dinner every year growing up. He said, "The sauce was just right. Not too thin, not too thick."
1 8-ounce package egg noodles
1 8-ounce package fresh sliced mushrooms
1 8-ounce container sour cream
1 can beef consomme
1 15-ounce package refrigerated prepared beef stroganoff (like Hormel)
Cook egg noodles according to package directions; drain and set aside.
In a skillet, over medium-high heat, cook mushrooms in a little bit of olive oil for 8 minutes or until soft.
In a small bowl, whisk together sour cream and beef consomme. Season with pepper. Pour mixture over mushrooms. Reduce heat to medium and cook for 5 minutes, stirring occasionally.
Add beef stroganoff to mixture. Reduce heat to low and cook for at least 10 minutes, stirring occasionally.
Add noodles and stir thoroughly to combine. Set skillet off heat for 5 minutes for sauce to thicken. Top with shredded Parmesan cheese, if desired.
Monday, February 10, 2014
I can't claim to have a love for a Kentucky Hot Brown sandwich...in fact, I have never had one. However, I know what it is/what's in it. And, it has always sounded good to me.
So, when this popped up in my Pinterest feed (from Eat At Home), I decided to give it a try.
Given my lack of history, I can't say that I know for sure that this tastes like a Kentucky Hot Brown...but it sure was good. It's basically a trumped-up turkey sandwich with crescent roll crusts.
I could have SWORN that I had a package of Swiss cheese in my fridge...but, alas, I did not. So, I just sprinkled a layer of shredded Cheddar where the slices would have/should have gone.
I particularly liked the tomato slices...they gave it a nice "bite." They gave the dish a fresh taste and added a little tang. It cuts easily into squares (I did nine) and re-heats nicely.
1 tube crescent roll dough
1 8-ounce package sliced deli turkey
8 slices Swiss cheese
8 slices cooked bacon
3 Roma tomatoes, thinly sliced
4 eggs, divided
Unroll crescent roll dough and divide into two squares. Place one square in the bottom of a greased 8x8 baking dish.
Top with half of turkey, cheese, bacon, and tomato slices. Beat two of the eggs and pour evenly over the top. Top with rest of turkey, cheese, bacon, and tomato slices. Top with remaining crescent roll square. Beat remaining two eggs and pour evenly over top.
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake an additional 25 minutes. Let cool for 15-20 minutes before serving.
Wednesday, February 5, 2014
This isn't a sponsored post...but I had to include Manwich in the recipe title because it plays such a prominent role in this dish.
I saw this on Pinterest from Real Mom Kitchen. She calls it a chili...but that's not really what it is. It tastes more like Brunswick stew from the sweet-tangy Manwich sauce. I was a big fan.
I also loved that it didn't make a ton (four servings). My dinner...and lunch for me and two co-workers, and it was gone.
This has such great flavor, and it comes together quickly for a weeknight meal. You can simmer for just 30 minutes (as directed)...but I let mine go on the stove for a couple of hours. The house smelled wonderful. Great winter recipe!
1 pound ground beef
1 15-ounce can Manwich
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 15-ounce can pinto beans, drained
1 15-ounce can corn, drained
1 tablespoon chili powder
In a stockpot, brown beef. Drain and return. Add the remaining ingredients and stir well to combine. Bring to a boil and then simmer for at least 30 minutes.