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!
So, I made some peppers. They were delicious. I don’t feel my family liked these as much as I did, but my one spice lover was down with the flu, and the rest of the family prefers food that would be considered “mild”. So although these didn’t go over quite as I thought they would, I still quite enjoyed them. Plus, I increased the bacon significantly from the original recipe, and extra bacon is always a good thing! Right?
Recipe slightly adapted from Allrecipes
- 6 Bell Peppers, cut in half and seeded
- 1 lb. chorizo sausage, casing removed and chopped
- 12 slices bacon
- 1/2 small onion, peeled and chopped
- 3 cups cooked brown rice
- 1 small can diced tomatoes
- 1 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- 1 (14 ounce) can green enchilada sauce
- 1 Tbsp. reach seasoning mix
- 1/3 cup sour cream
- Bring large pot of water to a boil. Cook peppers for 3 minutes. Drain. Sprinkle with salt. Place in large baking dish so they are ready to fill.
- Cook sausage, bacon and onion in skillet until bacon is cooked through and onion is tender. Drain off fat.
- Combine sausage mixture with next 4 ingredients. Fill the peppers with this mixture.
- Bake for 15 minutes at 350 degrees.
- Combine enchilada sauce and ranch mix in small saucepan. Heat to bubbly. Remove from heat and stir in sour cream. Spread over peppers.
- Eat and enjoy!
Chips and Dip is a hubby, and kids favourite. This isn’t exactly their favourite, they like Sour Cream and Onion, with Dill Pickle DIp. Weird I know. Not something I have quite found a fondness for. On Mexican night, I was looking for a fun side, and decided to try this one out, served with some corn tortilla chips. It certainly did not fly as much as their beloved onion pickle combo, but as a dinner side they were still happy to munch on salty crunchiness, with a side of hot and gooey cheese.
Recipe from Company’s Coming Cooking for the Seasons
- 10 oz. can bean and bacon soup
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 4 tsp. minced onion flakes
- 1/4 tsp. each paprika and hot sauce
- 1 tsp. Worcestershire sauce
- 1 1/2 cup grated cheddar cheese – divided
1. Stir together all ingredients, except 1/2 cup of the cheese. Scoop into pie plate.
2. Bake for 20 minutes at 350 degrees. Remove from oven and top with remaining 1/2 cup cheese. Return to oven. Bake until cheese is melted.
3. Serve with tortilla chips to dip.
4.Eat and enjoy!
Home.ec is back, this time featuring our son. I split both the kids home.ec into semesters for this home schooling year, so middle finished her entire year before Christmas, now we our focusing on our oldest son. He is making meals, and it is lovely. Coming up with 8 meals that have all 4 food groups is the first assignment, and it really made me realize that is certainly not always the case around here. I mean, we certainly eat a very balanced , nutrition diet, but we maybe spread it out a bit more throughout the day, not necessarily all at one meal. So it has been fun to find meals with him, and he is just loving cooking.
Recipe found ( very slightly adapted) at Taste and Tell
- 8 oz country-style egg noodles- We used a full 340 gram package of Wide Egg Noodles
- 1 cup cottage cheese
- 2 cups fresh broccoli, cut into small pieces
- 1 cup cubed ham
- ½ cup sour cream
- ¼ cup milk
- ⅓ cup grated Parmesan cheese
- 1 tablespoon flour
- 1 teaspoon ranch seasoning – We used 2 tsp. Greek seasoning
- salt and pepper
- additional Parmesan cheese, for topping – Left this out.
- Cook egg noodles for 10 minutes. Drain.
- Place all ingredients in 13×9 inch baking dish that has a cover. Stir until sauce is evenly distributed and spread out in pan.
- Cover and bake for 40 minutes at 350 degrees.
- Eat and enjoy!