When the middle little, planned to be out for the evening, I planned to make something with mushrooms in dinner. MMM… I seriously love mushrooms. One thing I do not get enough of. Not that the rest of the family loves them, they will put up with them for me, but middle has it on her”list of three” which means we don’t ever make her eat them. I will occasionally make them as a side dish, but for the most part I like making meals that we can all enjoy together. Enter Farmgirl Gourmet. That is where this super quick, skillet meal comes from.
- 4 large mushrooms, sliced
- 1 teaspoon olive oil
- 1 lb ground beef
- 8 ounces wide egg noodles
- 2 cups milk
- 1 1/2 or beef stock
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2/3 cup sour cream
- 1/4 cup sliced green onions (I added these)
- Heat oil in large skillet. Fry mushrooms until just starting to brown. Remove.
- Add beef to skillet, and fry until completely cooked through. Drain.
- Add remaining ingredients, except sour cream. Simmer covered, for about 12 minutes, covered. Stir occasionally.
- When noodles have finished cooking stir in mushrooms and sour cream. Cook on low for 5 minutes. Sprinkle with green onions.
- Eat and enjoy!
This meatloaf had just a whole whack of flavours. Portuguese is certainly not familiar in our family meal plans, and I think it is possibly in the title because of the Chorizo. Again, chorizo is a sausage I have rarely used. It was on sale at Costco though, and with meat prices being what they are, the sale rack is where you’ll find us. We all love a good meat loaf, so I decided to give this one, from Allrecipes, a go! The kids, well, the girls really, have been finding all recipes with the addition of the chorizo a bit too spicy for their tender palettes. So the leftover eating was left to dad, but if you have Chorizo, and just don’t quite know what to do with it, this could be the recipe for you!
- 1 pound ground beef
- 2 links Chorizo sausage, casings removed, I already had my blender out, so I “mashed” the sausage in the blender
- 1 cup plain bread crumbs. I had 2 leftover hamburger buns, so toasted them and gave a whir in the blender
- 1/2 cup red pasta sauce
- 1 egg
- 2 tsp. jarred minced garlic
- 1 tsp. Italian seasoning
- salt and pepper
- 1 Tbsp. red pasta sauce
- Combine all ingredients, except second amount of pasta sauce. Place in loaf pan. Top with 1 Tbsp. pasta sauce.
- Bake for 1 hour at 350 degrees. Slice and serve.
- Eat and enjoy!
I have many, many kitchen appliances. I love having a wealth of options when it comes to cooking. I seem to go through fazes where I will use one in abundance. The popcorn machine, is one that gets used a lot. Possibly too much. We go through one every couple of years, before it burns out and we must purchase another one. This however, is not a popcorn post. This is all about soup. Soup for our cold and rainy summer. My crock pot is getting all the love this season. I am not only loving the warm and hearty meals that are being made, but also, the low prep work. More time for me to read, or hang out with my lovely kids. A delicious supper is still waiting for us at dinner time.
Recipe found at Plain Chicken
- 1 (20oz) package frozen meatballs
- 1 (24 to 26oz) jar of spaghetti sauce
- 4 cups beef broth
- 3 cups water
- 1 tsp dried basil
- 1/4 cup grated parmesan cheese
- 8 oz angel hair pasta, broken into 1-1/2 inch pieces
1. Place first 5 ingredients in crock pot and turn heat to low. Cook for 6-8 hours. ( I only cooked mine for about 5. My crock pot seems to be very hot and usually over cooks food when I use recipe times.
2. Add pasta. Turn heat to high and cook for 20 minutes.
3. Top with parmesan cheese. Eat and enjoy!
Okay, so we have been busy! Not that I am complaining, but hot summer weather, busy schedule means I don’t want to be inside over the stove. So last week we had some pretty darn fast meals. This one was extremely fast, and easy. Of course in the winter months when I love to be cooking big meat and potato type meals for the family I will stick with homemade meatballs. During this summer of fast meals though, boxed is just fine with me.
Recipe adapted from Kraft Canada
- 1 (680 gram) box meatballs
- 1/4 cup apricot jam
- 1/2 cup Catalina salad dressing
- 1/2 cup chopped red onion
- 2 Tbsp. Red Wine Vinegar
- Place all ingredients in large skillet or wok. Fry for 1o minutes on medium-high, stirring often.
- Eat and enjoy!