Ex-Boyfriend Beef and Macaroni Skillet

In college, I had this boyfriend that we referred to as “Dreamy Brad”.  I thought he was smart and funny and talented.  He had all of the ingredients of great boyfriend.  He’d show up with flowers.  Once, he claimed to have written me a song. He was from Minnesota and was more than just Minnesota nice.  I met his mother and his father. And spent time with his home friends.  He adored all of my friends and they adored him.  He sang “Ashland Girl” instead of “Uptown Girl” before we were even dating. The thrill of hearing him sing “don’t you know, I’m in love,” left me swooning.  I mean, it was all really good stuff.  

But then things started to come unraveled.  It started out with minor things, like the story of how Helen pursued him endlessly before she went back to England, but he really liked me better.  Then a friend asking how I liked our wine tasting adventure that I wasn’t on.  Some weird blame-y things that are unimportant now.  The random visit to an “ex-girlfriend” while I waited in the car.  And then there was the story he told my friends about how I was cheating on him with a guy in Germany before I ever actually went to Germany.  He ended up becoming a lawyer.  I ended up having to clean up a mess with my friends that I don’t think we ever completely recovered from.

Relationships should be simple and easy.  They should be straightforward, but interesting enough that not every day is exactly the same.  People, interests, and passions should blend together to create something greater than the sum of the parts, like a decent casserole…er…um..hot dish.  There should be shared experiences that help bring everything together.  The thing is, one wrong step can ruin the whole thing.

When we went to visit Dreamy Brad’s dad and stepmom in Southwestern Minnesota, two things happened that I would’ve liked to have left in the past.  First, I saw Dreamy Brad’s dad in his saggy, baggy, holey tighty whities.  Secondly, his stepmom made hot dish.  

This was a classic Minnesota hot dish, known as goulash in some parts.  Macaroni combines with ground beef and tomato sauce and is baked with cheese or something on top.  You don’t grow up in the Midwest without eating something like this.  We used to have something similar in the hot lunch line.  The problem comes in when the stuff in the hot lunch line is preferable to what is being served for dinner.  This poor hot dish was overcooked noodles, boiled ground beef, and a fresh can of tomato sauce.  It lacked seasoning, nuance, flavor, and texture.  They all loved it.  I ate enough to be polite.  Later when Dreamy Brad and I went for a tour of the town, he stopped and got me something else to eat.

As is the case with ex-boyfriends, some things are better left in the past.  Since that weekend, I have had many, many more versions of this classic casserole.  I shared a similar meal with a seminary student, his wife, and 5 children.  Everything came from a box or a jar, but it tasted better and fresher than the Minnesota hot dish.  

When I really got interested in cooking, I knew the days of overdone, bland casseroles were in the past.  When I married my husband, I knew for sure that I finally had the right mixture of ingredients for a successful relationship casserole.  I never thought that starting a food blog would put me back into the place of flavorless hot dishes.

When I made the first of the three recipes using the Hamburger Dinner Mix, I mentioned that the mix lacked flavor and got lost in the creamy sauce.  ***SPOILER ALERT*** It doesn’t get any better in tomato juice.  And macaroni generally doesn’t need to cook for up to 15 minutes.  

Having simple dinner mix on hand is brilliant. Combine a few extra ingredients and dinner is on the table.  But my dried tears from bad boyfriends alone are not enough to season this skillet meal and truthfully, he wasn’t worth any tears I shed.  This is a recipe that needs a little Italian love affair.  Add some garlic, basil, oregano, and rosemary.  If that’s not your thing, a little flirtation with some South of the border spice may be up your alley.  My point is, don’t settle for a lame, boring hot dish.  By all means, make this recipe, but when you do, play the field a bit and don’t get your heart broken by something that isn’t really up to your standards.

The Recipes:a

For more quick and easy recipes check out:  Quick Cinnamon Rolls, Supper in a Bread Loaf, and Chuck Wagon Casserole.

Frazzalene for A Frazzled Mom

Going from being a WAHM (Work at Home Mom) to being a WOHM (Work Outside the Home Mom) has been a rough transition for all of us.  Gone are the days where I could close my computer at exactly 4 PM and start making supper immediately.  I created elaborate dinners with careful adherence to the food pyramid guidelines.  I’d always create more than one vegetable for the table.  I turned up my nose at most casseroles and one dish meals.  I judged other mothers for not being as well set up and prepared as I was. These days, I call to report in that I may be home around 5 or 5:30, depending on traffic.  There are nights where it is later.  I need to menu plan and have all my grocery shopping done by Sunday night or my entire week is shot.  We’ve relied on more quick meals than I’ve wanted to and at times even casseroles take too long to get on the table before it’s nearly bedtime.I have a book about making freezer meals.  It’s a great book.  I don’t have time to prep the meals in it, although I do have the freezer space.  (When I say I don’t have the time, I mean that I don’t prioritize the time.  I have as much time as anyone else.) How do other people do this?  I have so many things I want to do and no time to do them.  In short, I am frazzled.

Frazzalene to the rescue!  Frazzalene sounds like the name of super hero, right?

As far as casseroles go, this one is pretty typical.  It uses ingredients that most of us already have around our house.  While I am fairly certain the noodles the recipe suggests are probably egg noodles, we didn’t have any in the house and used pasta instead.  The big differences between this dish and the “goulash” or “hot dish” that most of us grew up with is that it uses tomato soup instead of tomato sauce and the addition of a can of corn.  

Have I told you that I have a child that hates corn?  We finally got him to admit that he doesn’t really hate it, he just doesn’t like that it gets caught in his teeth when he eats it off the cob and has just extended that dislike onto the entire corn genre (except corn bread).

Even with the baking time of Frazzalene being only 30 minutes, this dish still takes nearly an hour to prepare because of boiling the noodles.  Unlike Pineapple Teriyaki Meatloaf, this recipe does not suffer from being prepped ahead of time.  This is another of those dishes that can be fancied up as much as it needs to be.  It’s a basic, no-nonsense casserole (or is that hot dish?)

For other make ahead hot dish recipes, check out Sausage and Bean Casserole and Chuck Wagon Casserole.

 

When “Best” is Subjective (A Mac and Cheese comparison)

As I mentioned on Tuesday, I am in Canada for work and objected to my family thinking they could get away with eating nothing but boxed macaroni and cheese and pizza for the time I am gone.  I don’t object to macaroni and cheese.  But there are better things out there than Kraft Dinner (did you catch the Canadian reference?)  I mean, if I had a million dollars, I would still eat Kraft dinner (Hey, it’s a Barenaked Ladies reference and I’m in Canada. Isn’t it ironic?  (whoa, sub-shout out to Alanis)).  So while I am dining on poutine and sipping my Tim Horton’s (Sorry (with a long O sound) for all of you that aren’t), you can try out these mac and cheese recipes to see if “Best” is really better than that which is not labeled “best”.

In the macaroni and cheese world (and in the subsection of the world that is my household) there are a lot of opinions about what makes good macaroni and cheese.  Some people prefer a baked macaroni and cheese and some people prefer a stovetop one.  The creaminess of processed cheese is a crowd pleaser among certain people, while others tend toward a more sophisticated palate.  There are macaroni and cheese restaurants opening up across America because people can’t get enough of this classic comfort food (especially these days…).

I tried out two of my vintage recipes for macaroni and cheese.  One is called simply “Macaroni and Cheese” and the other is “Best Macaroni and Cheese”.

I made the Best Macaroni and Cheese first.  It’s a custard based (meaning the recipe calls for an egg and milk mixture) macaroni and cheese.  It calls for baking in a waterbath.  There is no crunchy topping. I did not add the MSG in the recipe because not only does no one need that kind of headache, I don’t keep any in the house (can you even buy it any more?)  I also doubled the recipe because we had guests for dinner.  One of our young friends thoroughly enjoyed the dish until he found out there were eggs in it.  He doesn’t like eggs.  I thought it was ok. Not the best recipe I’ve ever had, but not the worst.  I think it might’ve been better if I’d used a smaller pan to cook it in.  It allows the custard and cheese to melt together better.  This dish also didn’t call for any butter.  Butter makes things better. Best Macaroni and CheeseBy contrast, the simpler named, simpler prepared Macaroni and Cheese was an overall more satisfying dish.  While also custard based, it did not require a water bath to cook.  There were few ingredients, but the addition of bread crumbs created a more interesting dish. Macaroni and Cheese

My older son didn’t prefer any of these dishes because he doesn’t like baked macaroni and cheese.  He’s wrong.  The girl just wanted bacon and croutons on hers.  (I don’t know…this is the same kid that had the ideas about Shrimp and Olive pie).  The middle one ate plenty of each and would eat either again.  But the lesson to be learned here is that best isn’t always better (even when it comes to words).

Obvious ways to change this up are changing the type of cheese used, put in additives like bacon or broccoli.  Create fun and crunchy toppings out of cornflakes, bread crumbs, potato chips, or whatever.

And before anyone asks, yes, that’s Grandma’s dish that the macaroni and cheese is in.  I love it.  Every time I use it for food, it makes me happy.

 

 

Sausage Bean Casserole

I am a planner.  Some people (not mentioning any names here, but I’m calling you out…) say that I’m a control freak. I prefer the term “prepared”.  I just find that things seems to flow better if I know what to expect.  There is comfort in it. Side view of S&B casseroleBy the time this post publishes, I will be on a work trip to Canada.  My husband and kids will be home by themselves.  Because I’m me, I want to have some things prepared for them to eat before I leave.  It’s just easier for everyone if they don’t have to think about it.  Plus it makes it less likely that they will default to pizza every night that they aren’t eating boxed macaroni and cheese.  My husband is a getting to be a much better cook because he’s had to take over a lot of the initial meal prep with our work schedules, but when the cat’s away, the mice will play.   (Which is a really gross cliche to put on a food blog.)Extreme Close Up S&B CasseroleAnd speaking of making sure my family is taken care of, I decided to take my blog writing on the road today and worked from a coffee shop this morning.  The boys are with their dad and we brought the girl with us because she’s been wanting to get back there and play in their super cool kid area.  The coffee shop is known as the town’s living room.  We chose a table near the kids’ area, got her a muffin and a chocolate milk that she won’t eat or drink until much later because she already had 3 breakfasts and really just wanted to play.  There were a couple of women sitting at table near us.  One of them was slightly younger than the other, but if someone had said that they both had grandchildren, I wouldn’t be surprised.  Except, I kind of feel like neither of them had ever had kids since they started loudly talking about how terrible we are for bringing our child to a coffee shop and not spending time with her.  One of them looked like an old church lady.  She would lean forward and whisper something to her companion who would comment outloud about how neglectful we are.  It makes me crazy.  I feel the need to justify myself and my choices.  But it doesn’t matter.  They wouldn’t get it.  And now they are talking about child psychology. I just can’t even.

Anyway, back to this casserole.  The recipe specifically says to make it in two pans.  This is so that you can throw one of them in the freezer for another time.  Which is perfect if you are trying to take care of your family long distance because you have to do things…like work.    This is also one of those recipes that is easy to change up based on whatever your food preferences are. Doing low-carb?  Use quinoa instead of rice.  Hate kidney beans?  Use something else.  Don’t feel like going Italian?  Use Chorizo or breakfast sausage or chicken sausages of whatever sort, use vegan whatever…I don’t know. (I’m still shaking my head about those ladies.)Close up S&B casserole

A note: when baking this, keep it covered.  If you don’t keep it covered, the rice won’t cook.  Someone at my house learned this the hard way when he was cooking the second one or something else similar.  (Aren’t you glad I don’t name names, sweetie?)  Seriously, though.  DO NOT try to cook it uncovered unless you like crunchy burnt rice (and no one does).Sausage Bean Casserole

 

 

 

Hot Chicken Salad

We had friends over for games the other night. I made great-grandma’s recipe for whiskey slush (recipe to come later).  This led into a conversation about this blog and why I started it.  I commented about making my children try all of the recipes (not whiskey slush) and how sad it is that we don’t continue to make some of the recipes, but some of the recipes, like egg foo yung, should just be left in the past.  “Why doesn’t anyone eat Hot Chicken Salad any more?”  John lamented.  Our friends turned to look at him.  “What is that? I mean, I know all of those words and what they mean, but what is hot chicken salad?”  “Is there macaroni in it?” another friend asked.  “Nope.  It’s all chicken and mayo and celery and onions and peppers all cooked up together with stuff on top.  Well, one recipe is.  I have something like 4 of them and I’ve only made two at this point.”  So in honor of my friends, old and new and a long, complicated story of friendship beginning in 1986, I present to you the first of 4 recipes of hot chicken salad.DSCN2952This hot chicken salad is nostalgic in flavor and presentation.  The potato chips and swiss cheese on top screams “your grandma made this.”  She probably did, depending on the age of your grandma.  This is the sort of food that would’ve been served in elementary school cafeterias while I was growing up.  It probably made its way onto the buffet table at church potlucks in towns all over America.  Diners would put this on their menu as as a daily special.  It’s like the chicken equivalent of a tuna melt.  DSCN2954This is the innocent food of a time we think of as simpler than the times we have now.  In some ways, maybe it was.  When life gets complicated and you want to go back to grandma’s house and just forget that you have to deal with the real world, go grab a rotisserie chicken and make some hot chicken salad.  It isn’t going to help you get that promotion at work.  It won’t do your housekeeping.  It won’t pay a single one of your bills.  But it might remind you of a time when you didn’t need to worry about any of those things, either.  Hot Chicken Salad (2)

Chuck Wagon Casserole

Chuckwagon Casserole

 

With these old recipes, however, there are occasions where the recipe is just non-specific enough that it allows for me to interpret something in a slightly different way.  Sometimes this is as easy as in the Apple Marmalade where I chose to use blood oranges instead of a regular seeded orange.  Sometimes it requires switching out types of mustard.

A lot of recipes call for the addition of prepared mustard.  I am sure that the original intention was to use basic yellow mustard.  That’s boring.

Not only do we have a friend that has a mustard fridge and has done mustard judging, but when we went to the Mustard Festival at the Mustard Museum the kids won 8 bottles of mustard from Koop’s and French’s.  Not one of those mustard’s was plain yellow.  However, in this recipe, because of the title, we had no mustard more appropriate to use than Giddy Up mustard.  I mean, right?  It fits the theme.DSCN2678As long as we are going there, let’s get a good picture of this recipe.  Imagine you are a cowboy.  You have been driving cows down the range.  You are hot, you are tired and dusty.  The sun is now setting, the cows are lowing as they eat sweet meadow grass.  You may hear the trickle of a stream.  If you weren’t bow-legged, your chaps would swish softly as you walked.  Instead, you hear a small jangle of your spurs and the wail of a harmonica as you walk to the chuck wagon.  Your tin plate is in your hand and old Cooky glops something onto it.  More than likely it’s a lot like this dish.  (Ok, probably not, I think I heard stories about the amount of beans that were eaten, but just go with it for the sake of the story.)

This rice-based casserole sort of reminds me of something like chili.  The molasses provides a deep richness.  I chopped the olives up super fine because at least one of the kids still claims to hate them and they’ve never been my husband’s favorite, but the girl and I like them.  I added some water to cook the rice all the way through.  If the lid to my Dutch oven wasn’t missing, I might’ve had slightly better luck.  I may just have to break down and buy a new one some day, however, I’m not quite ready for that kind of upgrade yet.  DSCN2680The best thing about casseroles is that they are infinitely adaptable.  We might’ve added some chipotle powder to ours.  We might’ve added some ancho pepper to it.  There is a possibility that we put some cheese in it. Maybe we added some french fried onions on top and served it with optional sour cream…For all of the additions that we made, the best choice was the addition of something more than plain yellow mustard.

The Recipe:

Chuck Wagon CasseroleIf you like this recipe, check out Sausage Bean CasseroleEasy Beef and Noodle Skillet, and Stroganoff Burgers.

Pinnable Chuck Wagon Casserole Image