Out of the Box

School is in session here. That means, homework, after-school activities, quicker dinners, and earlier bedtimes. The quicker dinners, for me, are the more difficult adjustment. Without those lazy summer days, I feel more pressure to get dinner on the table by a certain time. And if I end up working late, that means having to put dinner together fast.

Now, when I was first learning to cook, before I discovered 30-minute meals, most of the recipes I made came from either the back of a can, a soup mix envelope, or a 4- or 6-ingredient cookbook. These recipes have I have long since abandoned, scoffing at their simple ingredient list and turning to more complicated recipes that will challenge my skills in the kitchen.

But sometimes, you gotta go back to the basics.

And as I lamented while trying to come up with last week's menu, my husband suggested I go through some of my older recipes. They may be simple, but I can get them on the table much faster than what some of my usual dishes.

And he was right.

So with school now in session, if there are any busy weeknight ahead of you, you might want to bookmark this recipe. It's fast, easy, and tasty. What more could you want?

Chili Mac Skillet
Recipe from Del Monte

Ingredients:

• 12 oz. ground beef
• 1 15.25 oz. can corn
• 1 14.5 oz. can diced tomatoes
• 1 15 oz. can red kidney beans, rinsed and drained
• 1 4 oz. diced green chilies, drained
• 3/4 cup uncooked elbow macaroni, or other small, short-cut pasta
• 2 teaspoon chili powder
• 1 cup water
• 1/2 cup shredded cheddar cheese

Directions:

1. Cook beef in large skillet until brown; drain. Stir in corn, undrained tomatoes, beans, chilies, macaroni, chili powder, and water.
2. Bring to a boil; reduce heat. Simmer, covered 12 to 15 minutes or until macaroni is tender.
3. Sprinkle with cheddar cheese, if desired. Cover and let stand 5 minutes until cheese is melted.

Note from the Kitchen: I made a corn bread and we stirred some into our individual servings. It was delicious, and I highly recommend it.

Not Your Average Nachos

Last year in the early summer I challenged our family: go one week with meatless dinners. After that, I challenged us to go another week with meatless dinners. After that second week the boys started to whine -- they missed meat. So I brought it back into the fold, but only about 2 times per week.

This was a fairly easy task at that time of year. Produce is in abundance in the summer. It got bit more challenging during the winter months, but I loved that it called upon my creativity. I took some of our usual meals and either omitted the meat or cut the amount down by half. And I took every opportunity to add extra veggies where I could. Because over time we found that we didn't miss the meat that much and didn't mind going days without. But if our veggie intake went down, even for a day, our body could feel it and we missed the servings.

One of our favorite fun meals is nachos. In the winter when we have leftover chili from the previous night's dinner, we make nachos for lunch next day or for dinner on leftover night. But a healthier version of nachos? Can it be done? Yes it can!

My husband's cousin sent me something she pinned on pintrest. It was nachos, but the corn chips were replaced with the mini sweet peppers. The version on pintrest was vegetarian, too. The halved sweet peppers were topped with corn, black beans, and shredded cheese. But one of the things I love about nachos is how versatile they are, and I knew immediately I could alter this recipe to suit my family's tastes.

Success!

These chip-less nachos were a hit, and I will definitely be making them again. You can swap out any of the ingredients for something else your family enjoys, or omit it altogether. And if you have little hand that like to help out, this meal is a perfect reason for them to roll up their sleeves and get in the kitchen.

Sweet Pepper Nachos

Ingredients:

• 1 bag mini sweet peppers (about 24 peppers), halved
• 1 lb. ground beef (or turkey or chicken)
• 1 envelope taco seasoning
• 1 15 oz. can refried beans
• 2 cups shredded sharp cheddar cheese
• salsa
• Your favorite nacho toppings such as diced tomatoes, avocado, scallions, sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Line cookie sheet with foil. Spread peppers out on sheet, cut side up.
3. In a large skillet, brown beef season with taco seasoning. Stir in refried beans and mix until warmed through.
4. Dollop beef and bean mixture onto peppers. Top with salsa, if desired, and shredded cheese.
5. Bake until cheese melts and serve with your favorite nacho toppings.

Kid Cook Saturdays: Week #3

We had a couple of things come up the past 3 Saturdays, so there were no new recipes for Kid Cook Saturdays. And technically, this is Kid Cook Sundays. We had every intention of making this meal on Saturday, but we went out to lunch with my parents and were so full, we ended up skipping dinner altogether.

But we're back on track now!

February 13 - 18th my son was off from school between the weather, the weekend, President's day, and the weather once again. And during that time my son saw a Pillsbury commercial to make "unsloppy joes." I knew we had this week's selection for Kid Cook Saturdays.

We followed the recipe exactly. It calls for a can of sloppy joe sauce, which is not how I usually make sloppy joes. I typically follow The Pioneer Woman's recipe. Using the can of sauce certainly made the preparation easier, especially for my son. But it left a lot to be desired in the flavor department.

As for making the pockets themselves, my son did this with a little help from me. He had so much fun, and was so proud of his work! It was easy enough for him to do that he could feel accomplishment instead of frustration.

We had a little mixture left over, maybe 2/3 cup. I was serving fries with this, so I went ahead and served the leftover sloppy joe over the fries with shredded cheddar and spicy brown mustard. Yum!

The Verdict: We will definitely making this again, and they are worth trying. If you have kids, they are fun to eat and I'm sure they'll be devoured. If you have a budding chef like I do, you have a few options. The rolling out, filling, and folding of the biscuits is the perfect job for younger chefs. For older chefs, they can make the sloppy joes as well. How you make them is all up to you, based on time available and taste preferences. If a young chef is making them, you might want to stick with the can of sauce. Or if that's how you normally make sloppy joes and what your family enjoys, well, if it ain't broke, don't fix it.

But as for my family table, I'll be sticking with The Pioneer Woman's recipe. If you want to go this route as well, you have two options: Make the full recipe. You can make the pockets one day with one half, and the sandwiches one day with the other half. You can make the pockets with one half, and freeze the other half for a later date. You could have the recipe altogether. Or you could make the full recipe and just double the amount of pockets if you're feeding a crowd, or ravenous teenagers.

Unsloppy Joe Pockets

Recipe from Pillsbury
Makes 8 pockets

Ingredients:

• Your favorite sloppy joe recipe, made with 1 lb. ground beef
• 1 (16.3 oz) can Pillsbury Grands biscuits
• 1/2 cup shredded cheese
• Cooking spray

Directions:

1. Make your favorite sloppy joe recipe with 1 lb. ground beef
2. Preheat oven to 375.
3. Lightly coat baking sheet with cooking spray.
4. Roll each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal.
5. Bake for 9 - 14 minutes, until golden brown.

No "Helper" Needed

Back before I was married, when my husband and I were first living together, I didn't do much of the cooking. I cooked once, maybe twice, a week. The other days either my husband cooked, or we ate out. My repertoiré was nothing to write home about either. Most of what I cooked came from recipes on canned goods, soup mix packages, or were boxed all together. (Everyone has to start somewhere, right?)

One of my favorite recipes came from a can of Del Monte stewed tomatoes. Looking back now, I'm not sure if it was favorite because it was that good, or because it was that easy. No matter though. It was a more homemade approach to cheeseburger macaroni, and the more fresh ingredients (read: less from a box with a glove with only 4 fingers), the better the meal.

Slowly my confidence in the kitchen became to grow. With emphasis on the word "slowly." I bought a 4-ingredient cookbook. Then a 6-ingredient one. And finally I bought a special issue of Cooking Light. They were -- and still are -- a great resource of easy and tasty weeknight meals. And that's where I found this recipe for cheeseburger macaroni. It has more flavor than the Del Monte version, and I quickly switched to this new version of the dish.

And as my confidence in the kitchen grew even more, along with my desire to experiment, this recipe fell to the wayside. But just recently I pulled it out again. I had forgotten how much I enjoyed it. As an added bonus, it was quick and easy to make. And the taste brought me back to all those years ago, first making this dish with my husband in our apartment in New Jersey. It tasted like new beginnings, youth, and love.

The epitome of comfort food.

Cheeseburger Macaroni

Recipe from Cooking Light
Makes 9 1-cup servings

Ingredients:

• 8 ounces uncooked small elbow macaroni
• 3/4 lb. ground sirloin
• 1 1/4 cup chopped onion
• 2 cloves garlic, minced
• 2 15-oz. cans Italian-style diced tomatoes
• 1/4 cup ketchup
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 1/2 cups reduced fat shredded cheddar, divided

Directions:

1. Cook the elbow macaroni according to package directions.
2. Cook beef, onion, and garlic in a skillet over medium-high heat until beef is browned, stirring to crumble. Drain well and return to pan.
3. Add tomatoes and next 3 ingredients; cook 3 minutes. Add macaroni and 3/4 cup cheese, and cook 2 minutes or until cheese melts and macaroni is thoroughly heated, stirring occasionally.
4. Remove from heat; sprinkle with remaining 3/4 cup cheese.

Baked to Perfection

So you saw the title of this post and probably thought, "Baked? I thought this month was all about soups and stews."

And you would be correct. But I was, too, when I said "baked." This is an oven-baked stew.

Not your conventional cooking method for such a hearty meal, but delicious nevertheless. My favorite part about this meal? The red wine. It adds depth to the flavor, enhancing the slow-cooked taste. You can substitute water for the wine, but I suggest using the wine as instructed. It really makes this dish.

Oven-Baked Stew

Recipe modified from Lipton Soup Mix
Serves 8

Ingredients:

• 2 lbs. boneless beef chuck, cut into 1-inch cubes
  
• 1/4 cup all-purpose flour
  
• 1 1/3 cups sliced carrots
  
• 1 can (14 to 16 oz.) whole peeled tomatoes, undrained
  
• 1 envelope Beefy Onion Soup Mix
  
• 1/2 cup dry red wine
  
• 2 potatoes, cut into 1-inch pieces

Directions:

1. Preheat oven to 425 degrees. In 2 1/2-quart casserole, toss beef with flour then bake uncovered for 20 minutes, stirring halfway.
   
2. Reduce heat to 350 degrees. Add carrots, tomoates, potatoes, and soup mix blended with the red wine.
   
3. Bake covered for 1 hour and 40 minutes or until beef and potatoes are tender.

Modification note: The original recipe called for this dish to be served over hot egg noodles (an 8 oz. package). That's not very stew-like to me, so I omitted the noodles and added the potatoes.

Homerun?!

Think of this dish as America's favorite tailgate food meets America's favorite pastime.

For Christmas my sister gave me the best present: Diamond Dishes: From the Kitchens of Baseball's Biggest Stars. Immediately I started to thumb through it, admiring the photos (Derek Jeter! Grady Sizemore!) and mentally forming a list of all the recipes I wanted to try.

First on the list? This chili recipe from Grady Sizemore.

And it was a homerun! It had wonderful flavors that continued to deepen and become even richer as we ate this throughout the week. It was also easy to make, which is always an added bonus. If you don't have any beer on hand you can substitute chicken or beef broth, but I suggest using the beer. It just rounds out the flavors so nicely.

This is a great dish to serve on Superbowl Sunday, or to celebrate the start of Spring Training. Take your pick.

Aunt Tonya's Chili
Recipe from Cleveland Indians' Grady Sizemore
Makes 6-8 servings

Ingredients:

• 2 pounds ground round (85% lean)
  
• 2 tablespoons vegetable oil
  
• 1 large onion, chopped
  
• 4 cloves garlic, minced
  
• 1 jalapeño, seeded and minced
  
• 3 tablespoons chili powder
  
• 1 teaspoon ground cumin
  
• 1 15-oz. can tomato sauce
  
• 1 15-oz. can vegetarian refried beans
  
• 1 6-oz. can tomato paste
  
• 1/2 cup green salsa
  
• 1 19-oz. can kidney beans, drained and rinsed
  
• 12 oz. lager beer
  
• Salt and freshly round pepper, to taste
  
• Hot red pepper sauce, to taste
  
• Shredded cheddar, sour cream, and tortilla chips for serving

Directions:

1. Cook the ground round in a Dutch oven or flame-proof casserole over medium-high heat, stirring often and breaking up the meat with the side of a wooden spoon, until it loses its raw look, about 10 minutes. Drain in a colander.
   
2. Heat the oil in the Dutch oven over medium heat. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until the onion is tender, about 5 minutes. Return the ground round to the Dutch oven, sprinkle with the chili powder and cumin, and stir well. Stir in 1 1/2 cups water, the tomato sauce, refried beans, tomato paste, and salsa and bring to a simmer. Reduce the heat to medium-low and cover. Simmer for 20 minutes.
   
3. Stir in the kidney beans and beer. Simmer until the sauce is slightly thickened, 15-20 minutes. Season with salt, pepper, and hot sauce.
   
4. Ladle the chili into bowls and serve with the cheddar, sour cream, and tortilla chips on the side.

Traditional Fare

Last year, I opted to make a more traditional chili for Superbowl Sunday. It doesn't get more traditional than Betty Cocker, so I used the recipe in the Bridal Edition of her cookbook.

And, naturally, it was a hit. This recipe, though, requires more attention than the one I make in the slow cooker. So it will require more kitchen time. A way around that, though, is to make it earlier in the day -- maybe even in the morning -- then reheat it on the stove before serving. This will give the flavors time to develop as it sits. And it will give you more time to spend with your guests.

I like serve my chili over rice. I also like to crumble in crackers and shredded cheddar cheese. This rice is especially handy if you're trying to stretch this dish over a large crowd. The rice is filling so each serving doesn't need as much chili.

Chili
Recipe from Betty Crocker

Prep time: 25 minutes
Cook time: 1 hr 10 minutes
Makes 4 servings

Ingredients:

• 1 pound lean ground beef
  
• 1 medium onion, chopped (1/2 cup)
  
• 1 clove garlic, finely chopped
  
• 1 can (14.5 oz.) diced tomatoes, undrained
  
• 1 can (8 oz.) tomato sauce
  
• 1 tablespoon chili powder
  
• 3/4 teaspoon ground cumin
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 can (15 or 16 oz.) kidney or pinto beans, rinsed and drained, if desired

Directions:

1. Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
   
2. Stir in remaining ingredients except beans. heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
   
3. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

Note: If you prefer your chili hotter, either increase the chili powder, add 1/2 teaspoon hot sauce or add a jalapeño chili, seeded and chopped.

First Down

Ahhh .. .January. Winter settles in, resolutions are made, and diet recipes are researched.

Except here at Country Cooking. While all the other blogs dedicate the month to healthy recipes to help you start your new year right, I'm dedicating the month to Superbowl Sunday. This month I'll be posting recipes I've made for Superbowls past, so you have time to try them out and decide what you would like to make for your own party or bring to one you're attending.

This chili recipe is a favorite of mine. And it's great for parties because you dump the ingredients and 4-6 hours later ... Presto! Dinner is served! It's great because you don't have to man the stove; you can enjoy both your guests and the game. I like to serve this recipe over rice. And, truth be told, I make it year-round, too.

Kick'n Chili
Recipe from Rival Crock-Pot Recipe Card Collection

Ingredients:

• 2 pounds 90% lean ground beef
  
• 1 tablespoon each salt, cumin, chili powder, paprika, dried oregano and black pepper
  
• 2 cloves garlic, minced
  
• 2 teaspoons red pepper flakes
  
• 1/4 teaspoon ground red pepper
  
• 1 tablespoon vegetable oil
  
• 3 cans (10.5 ounces each) diced tomatoes with green chilies
  
• 1 jar (16 ounces) salsa
  
• 1 large onion, chopped

Directions:

1. Combine ground beef, salt, cumin, chili powder, paprika, oregano, black pepper, garlic and ground red pepper in large bowl.
   
2. Heat oil in large skillet over medium-high heat. Brown beef, stirring to separate meat. Drain and discard fat. Add tomatoes, salsa and onion; mix well. Transfer mixture to a 4- to 6-quart slow cooker.
   
3. Cover; cook on LOW 4 to 6 hours.

Note: If you prefer your chili with beans, simply add two 15-oz. cans of kidney beans, drained and rinsed, into the slow cooker.

Happy (Early) Birthday!

I'm not sure if it's a sign of how much I love to cook or how domesticated I've become, but the one thing I had on my birthday list this year was a 6 qt. Dutch oven. And thankfully, my parents gave it to me.

In fact, they gave it to me 2 weeks early, and all the better! It provided me with the opportunity to make this recipe. I happened to be working from home on this particular day, so I made the soup early in the morning, giving it time to sit and the flavors deepen. Don't soups and stews always taste better the next day, after they've sat a while?

I've only made two tweaks to this recipe, adding the Italian seasoning and bay leaves. Make the recipe with those tweaks, make it without. Either way, put this on your list of recipes to make when winter settles in with its biting chill.

Beef and Barley Soup

Recipe slightly adapted from Martha Stewart
Active Time: 40 minutes
Total Time: 4 hours
Makes 9 1/2 cups & serves 6

Ingredients:

• 2 tablespoons extra virgin olive oil
  
• 1 pound London broil, cut into ¾-inch cubes
  
• Coarse salt and freshly ground black pepper
  
• 2 teaspoons Italian seasoning
  
• 2 dried bay leaves
  
• 1 large onion, chopped
  
• 1 medium carrot, chopped
  
• 8 ounces cremini mushrooms, trimmed and thinly sliced
  
• 2 tablespoons minced garlic (from 4 cloves)
  
• 2 tablespoons tomato paste
  
• 3/4 cup dry red wine
  
• 4 cups chicken stock
  
• 3 cups water
  
• 3/4 cup hulled or pearl barley, rinsed and drained
  
• 1/4 cup coarsely chopped flat-leaf parsley
  
• Garnish: grated fresh horseradish

Directions:

1. Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
   
2. Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt, bay leaves, and Italian seasoning.
   
3. Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scrapping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
   
4. Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
   
5. Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.

Storage: Soup can be refrigerated for up to 5 days. Warm over low heat before serving.