Beef Goulash

Do you remember eating Goulash made with ground beef and elbow macaroni as a kid? It was a very popular dish in the 70s. It’s easy to make, tasty and very frugal. It’s one of our go-to meals when we don’t know what to cook.

I love the fact that I basically just need to brown the ground beef and then move everything to the oven to finish cooking. Great for those evenings when there are lots of chores to catch up on around the house, or when I’m too tired to stand at the stove stirring pots.

I serve this with either a side salad, cole slaw or steamed broccoli.

Beef Goulash
 
Serves: 6
Ingredients
  • 1½ pounds ground beef
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 (16-ounce) can stewed tomatoes
  • 1 tomato can (2 cups) water
  • 1 (7-ounce) package uncooked elbow macaroni (1½ cups)
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients.
  2. Cover and bake in 350° oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.

 

Homemade Beef Goulash

 

Beef Bean Enchilada

Enchiladas is one of my favorite comfort foods and we have it on the menu quite often. The recipe below makes a nice big pan of beef and bean enchiladas. There is usually enough for dinner and a few leftovers for lunch. You can make them with the corn tortillas as suggested, or replace them with flour tortillas if you prefer. They have ground beef and refried beans. seasoned with taco sauce and topped with enchilada sauce and of course cheese. We like black olives in there, but they are totally optional. Feel free to leave them out or substitute your favorite cooked vegetable in there. We’ve added canned corn and black beans in the past with good results.

Beef Bean Enchilada
 
Serves: 4
Ingredients
  • 1½ pounds ground beef
  • 1 onion medium chopped
  • 1 16-ounce can refried beans
  • 1 cup olives pitted, quartered
  • ⅓ cup taco sauce canned or bottled
  • 1 teaspoon salt
  • ⅛ teaspoon garlic powder
  • 2 10-ounce cans red enchilada sauce
  • Vegetable oil
  • 12 corn tortillas
  • 3 cups cheddar cheese shredded (12 oz.)
  • Sour cream dairy
  • Canned or bottled green chili salsa
  • Sliced pitted ripe olives
Instructions
  1. In a large skillet over medium-high heat sauté beef and onion until meat is browned and onion is tender; drain off fat. Add beans, olives, taco sauce, salt and garlic powder. Bring to a boil. Remove from heat; keep warm.
  2. Preheat oven to 350° F. In a small saucepan heat enchilada sauce; pour half the sauce into an ungreased shallow 3-quart baking dish. Pour oil into a small skillet to a depth of ¼ inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil to soften; drain quickly on paper towels. Place about ⅓ cup of the meat filling on each tortilla; roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas.
  3. Cover with cheese and bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted.
  4. In a small bowl combine sour cream and salsa. Serve warm enchiladas with sour cream-salsa and olives.

 

Plate of Bean and Beef Enchiladas

Barbecued Pork Sandwiches

We love good barbecue around here. I used to head down to a little restaurant down the road to pick up a pound or two … until I figured out how easy it is to make my own. Look for pork roasts to go on sale and stock up when you can. You can freeze the meat before you cook it, or freeze the cooked barbecue if needed.

Instead of using a dutch oven, you can also cook it in your slow cooker. Mine takes about 6 hours on high or 10 hours on low (depending on the size of the roast).

Barbecued Pork Sandwiches
 
Serves: 16
Ingredients
  • 1 pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
  • 2 medium onions, coarsely chopped
  • 2 tablespoons chili powder
  • ½ teaspoon salt, optional
  • 1-1/2 cups water
  • 1 cup ketchup
  • ¼ cup vinegar
  • Hamburger rolls, split
Instructions
  1. In a Dutch oven, combine meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls.

 

If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.

Homemade Pork Barbecue sandwiches

Creamed Chicken

Creamed chicken is such an easy and versatile dish (as you’ll see in a minute). It’s a staple around here. I serve it plain over noodles, rice or toast. If you have some leftover veggies sitting in the fridge, add them to the mix toward the end. Or use one of the 7 variations of this basic recipe below.

If you come up with your own variations, please share them as a comment below. And of course you can also make this with leftover turkey instead of chicken after the holidays.

5.0 from 1 reviews
Easy Creamed Chicken
 
Ingredients
  • ¼ cup butter
  • 1 onion, finely chopped
  • 1 clove garlic, minced OR ¼ teaspoon garlic powder
  • ⅓ cup flour
  • 1-1/2 cups chicken broth (use 2 bouillon cubes & 1½ cups water)
  • 1-1/2 cups milk
  • 2 to 3 cups of chopped, cooked chicken
  • ½ to 1 teaspoon of salt
  • ¼ teaspoon pepper
Instructions
  1. Melt the butter in a 3-quart sized saucepan. Add the onion and garlic and saute until the onions are tender and fragrant.
  2. Stir in the flour, until it is absorbed by the fat and clinging to the vegetables.
  3. Gradually add the chicken broth and milk. Cook and stir until the mixture boils. Boil for a full minute.
  4. Stir in the chicken and salt and pepper to taste. Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
  5. Serve over rice or biscuits or toast or noodles.

 

Creamed Chicken Recipe With 7 Variations

 

This is only the beginning . . . .

Chicken Crepes: Prepare Creamed Chicken above. Also prepare a batch of Crepes. Use a slotted spoon to scoop up a good juicy lump of chicken from the sauce, and fill each crepe in turn. Some of the meat will stay in the sauce, but most of it will be rolled up in the crepes. Arrange the prepared crepes in a well oiled 9 by 13-inch pan. Drizzle all of the remaining sauce over top of them, and sprinkle with 1/2-cup shredded cheese. Bake at 400° for about 20 minutes, or until the cheese is nicely melted. Serve hot with a fruit salad and Brussels sprouts or green beans.

Chicken A’la King: Prepare Creamed Chicken above. Sauté a chopped green pepper and 2-cups of sliced mushrooms along with the onions in step 1. If you don’t have a pepper, you can use a cup of canned or frozen peas instead. Add them in step 4. If you use canned mushrooms instead of fresh, then drain them well and add in step 4 too. Serve over popovers, or toast, or fresh biscuits. You can make this without the mushrooms if you don’t have any on hand. It won’t be authentic A’La King, but it will still taste very good.

Chicken Pot Pie: Prepare Creamed Chicken above. In step 4 add 2-cups of leftover, canned, or frozen vegetables (slightly thawed). I like to add peas and carrots, but mixed vegetables or green beans and corn would be fine too. Simmer for a few minutes to heat the vegetables all the way through. While the sauce is cooking, prepare a double pie crust and line a large pie plate with the crust. Turn the prepared chicken and vegetable mixture into the crust. Arrange the top crust over the pan and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Bake at 400° for about 40 minutes, or until the top is brown. Serve hot with lots of green vegetables, and fresh fruit for dessert.

Chicken with Biscuits: Prepare Creamed Chicken above. In step 4 add a pound of partially thawed, frozen mixed vegetables, or about 3-cups of cooked or well drained canned vegetables. Stir it all up and let it boil While the mixture cooks prepare a batch of drop biscuits by combining 2-1/2 cups of home made biscuit mix and a cup of milk. The dough will be very soft. Turn the boiling chicken and vegetable mixture into a well oiled 9 by 13-inch pan. Drop the biscuit dough on top of the hot mixture. Bake at 400° for about 20 minutes, or until the biscuits are golden brown. Serve hot with apple wedges, tall glasses of milk, and oatmeal raisin cookies for dessert.

Chicken Tetrazzini: Prepare Creamed Chicken above. In step 1 add 2 cups of sliced mushrooms. If you want to use canned mushrooms instead, then drain them well and add in step 4. If desired, add a dash of wine or lemon juice or sherry in step 4 too. While this is cooking, boil up 6 to 8 ounces of spaghetti. When it is tender, drain it well and mix it with the creamed chicken mixture. Turn this into a well oiled 9″ by 13″ pan and sprinkle liberally with Parmesan Cheese. Bake at 350° for half an hour. Serve with spinach, butter-bread and orange sections.

Chicken Divan: Prepare the Creamed Chicken above. If desired add a dash of wine or lemon juice or sherry in step 4. While the creamed chicken is cooking, steam or microwave a pound of fresh or frozen broccoli. Arrange the broccoli in a well oiled 9 by 13-inch pan. Pour the creamed chicken mixture over top of the broccoli. Sprinkle 1/2 to 1 cup of shredded cheese over top of the mixture. Bake at 400° for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Serve with biscuits, muffins or noodles.

Chicken Curry: In step 1 above cook 1-cup of sliced celery, 1 chopped apple (with the peel; red is pretty), and 2-teaspoons of curry powder along with the onion. Proceed as directed. Serve the chicken curry over rice. Accompaniments may be arranged in small bowls at the table. Choose from homemade yogurt, coconut, raisins, canned pineapple chunks, chopped peanuts, finely chopped boiled eggs, tart jelly, chopped pickles, and minced onions. Plain sugar cookies make the perfect dessert.

Chicken Pot Pie

Good o’l fashioned chicken pot pie is always a favorite around here. And if you make it from scratch, it’s a very frugal meal. Get the cheapest cut of chicken you can and just cook it. I like getting a whole chicken, cook it in the crockpot and then use some of the meat for this dish.

For The Crust:

  • 2-1/4 cups flour, half wheat and half white is good
  • 1 teaspoon salt
  • 2/3 cup shortening
  • about 1/2 cup of tap water

For The Filling:

  • 4 cups cooked chopped chicken
  • 1 pound frozen mixed vegetables, or 2 – 15 oz cans, well drained

For The Gravy:

  • 1/4 cup margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup unbleached flour
  • 4 cups chicken bouillon (from bouillon cubes is fine)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning

Prepare the crust first. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add the water and stir to combine. Gather the particles up into a ball of dough. Roll the dough out between sheets of waxed paper, to make a large rectangle. Set aside.

Oil a 9 by 13-inch pan. In it arrange the chopped chicken and the mixed vegetables. Set this aside.

In a large saucepan melt the margarine. Add the onion and celery, and sauté it all around until the onion is tender and fragrant. Sprinkle the flour over top of the vegetables and stir it up nicely. Pour on the bouillon. Stir everything around to dissolve the flour in the bouillon. Add the pepper and poultry seasoning. Bring the gravy to a boil while you stir it frequently. Boil for a few minutes to blend the flavors.

Pour the hot gravy overtop of the chicken and vegetables in the pan. Stir it up a little, to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. It doesn’t have to touch the sides of the pan. If it is too large, then tuck under the edges a little, to accommodate the pan. If it is too small, don’t worry, just put it on top anyway. Using a sharp knife, score the dough into 8 or 12 servings. Poke each serving with a fork in the center. This makes it pretty and easy to serve.

Bake at 450° for 30 minutes. Serve hot with fruit gelatin and cucumbers. Makes 8 or 12 servings.

Easy Chicken Pot Pie

Pork Cordon Bleu Recipe

On our last evening in Germany, my mom made pork Cordon Bleu for all of us. It was a delicious meal and a perfect ending to a busy but fun trip and a great time visiting with my German relatives. I thought I’d share her recipe with you today. There are a few minor tweaks I had to make because the smoked ham and cheese she uses are a little harder to get here (and when you can get them, they are quite pricey). 

If you’d like to make this exactly as my mom makes it, look for mild or young Gouda cheese and smoked ham called “Schinken Speck”. I find it tastes just as well with sliced ham and I often use mild cheddar cheese instead of the more expensive Gouda.

We do not add any sauce to our cordon blue, but a slice of cut lemon is a nice touch for a special dinner. With a fresh salad and a side of potatoes, this is one of my favorite meals.

Pork Cordon Bleu
 
Ingredients
  • 6 pork thick pork chops (without bone)
  • 6 slices of gouda or mild cheddar
  • 6 slices of ham
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • ½ cup oil
  • ½ cup butter
Instructions
  1. Start by butterflying the pork chops. Use a sharp knife and slice down the length of the chop. Here is a simple video from the National Pork Board.
  2. Don't cut all the way through the meat and pound it out just a bit. Place a slice of ham and a slice of cheese on the inside of the pork chop. Fold the chop together and secure the open side with a toothpick. Repeat with the other chops and set them aside.
  3. Crack the eggs into a shallow bowl and beat them with a fork. Pour the bread crumbs into a second bowl and season them with salt and pepper.
  4. Heat the oil and butter in a large frying pan over medium high heat.
  5. Dip each stuffed pork chop into the egg mixture and then into the bread crumb mixture, coating all sides. Gently place the meat into the frying pan. Cook them for for 5 minutes on each side or until the meat is cooked through and the cheese in the center is melted. Lower the heat as needed to keep the breadcrumb coating from burning as the chops cook.
  6. Remove the finished Cordon Bleu from the pan and set them on a cloth or paper towel to remove any excess grease before serving.

 

My Mom's Pork Cordon Blue Recipe

Tuna and Rice Salad with Veggies

This is such a great summer salad. It’s full of veggies, rice and tuna. It’s a perfect example of healthy eating on a budget.

It’s not just for summer though. Enjoy it as a yummy lunch throughout the year. You can make it ahead of time and pack it for lunch. Of course as with most of my recipes, you can easily swap out whatever veggies are in season, sitting in your fridge or growing in your garden.

This is also a great way to use up leftover rice. In fact, I often cook extra when I’m making rice for dinner to have for this, or other recipes calling for leftover rice.

Rice and Tuna Salad Recipe
 
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 cups cooked brown rice, cooled
  • 2 celery stalks, chopped fine
  • 2 green onions, chopped
  • 2 fresh Roma tomatoes, diced
  • ½ cucumber, copped
  • 2 cans (5 oz ea) white tuna packed in water, drained well
  • optional: corn, canned and drained
Instructions
  1. Put the first 5 ingredients in a salad bowl and whisk until frothy.
  2. Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.
  3. If desired, add in some yellow corn.

 

Tuna and Rice Salad with lots of colorful Veggies

Creole Dirty Rice Recipe

This is a traditional dirty rice recipe that calls for liver. You can use either chicken or beef liver for it. Or if that isn’t your thing, replace the liver with a bit of sausage.

This makes a nice one dish meal that’s filling and frugal. It’s also a great way to use up leftover rice. While the veggies used are those that are traditionally in dirty rice (peppers, celery and onion), feel free to replace them with any type of leftover veggies that sound good. Start with the recipe below and then tweak it from there depending on what you have in the fridge that needs to be eaten.

Creole Dirty Rice
 
Ingredients
  • ½ lb beef or chicken liver, cut into ½ inch pieces
  • 1 Tbsp cooking oil
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups COOKED rice
Instructions
  1. Put a large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook quickly until just browned; remove pieces using a slotted spoon and set aside.
  2. Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; then turn heat down to low.
  3. Add the liver back into the skillet, then add the crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 30 minutes.
  4. Remove cover and stir in cooked rice, then serve.

 

Dirty Creole Rice

Old-Fashioned Meatloaf

I love a nice meatloaf for dinner. One of my favorite parts is that it’s always enough food to have leftovers for the next day. Meatloaf sandwiches for lunch anyone?

But it doesn’t have to stop there. Take your meatloaf, slice it and warm it up in some tomato sauce. Serve it over cooked spaghetti for a new take on spaghetti and meatballs. (Or crumble it up into the sauce for spaghetti and meat sauce).

From the “Cook Once – Eat Twice” Cookbook
http://hillbillyhousewife.com/ebooks/eat-twice.htm

Old-Fashioned Meatloaf
 
Ingredients
  • 1 cup of finely chopped onion
  • 1 celery stalk, chopped fine
  • ½ sweet red bell pepper, chopped fine
  • 2 Tbsp butter
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1½ tsp black pepper
  • 2 tsp Worcestershire sauce
  • ⅔ cup ketchup
  • 1½ lbs ground beef
  • ½ lbs ground pork sausage
  • 1 cup fresh bread crumbs
  • 2 large eggs, beaten slightly
  • ⅓ cup minced fresh parsley leaves
Instructions
  1. Preheat oven to 350 degrees
  2. In a large heavy skillet, put the onion, celery, and bell pepper with the butter, and cook just until starting to get soft, then stir in the garlic and cook for 30 seconds more.
  3. Stir in salt and pepper, Worcestershire sauce, and ⅓ a cup of ketchup. Cook for 1 more minute.
  4. In a large bowl, put both meats, bread crumbs, eggs, and parsley.
  5. Mix gently with your hands until combined. Don't over mix - protein tends to get tough if handled too long.
  6. Form into a loaf and put into a loaf pan.
  7. Cover the loaf with remaining ketchup.
  8. Bake in preheated oven for 1 hour.
  9. Remove and let sit for 5 minutes, then slice and serve.

 

Old fashioned meatloaf recipe

Tuna Rice And Veggie Casserole

Unlike most traditional tuna casseroles, this one has rice instead of noodles which I’m liking better these days. The frozen (or leftover) veggies along with the cooked rice stretch one little can of tuna into a nice dinner for 4. It’s a great frugal meal that can easily be modified to make due with what’s in your freezer and pantry. Replace the veggies with a can of corn and a can of green beans (drained), or chop up leftover broccoli to add to the meal. If you don’t have bread crumbs, crumble up a couple of saltine crackers and use them as the topping.

Tuna Rice And Veggie Bake
 
Serves: 4
Ingredients
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 cup mayonnaise
  • ¼ cup plain yogurt or sour cream
  • 3 cups cooked rice
  • ½ cup diced green pepper
  • ¼ cup diced onion
  • 2 tsp dried dill
  • 1 can (12 oz) white tuna (canned in water), drained
  • 2 Tbsp butter
  • 1 cup bread crumbs
  • ½ cup chopped almonds (optional)
Instructions
  1. Preheat oven to 375 degrees and lightly oil a 2 quart baking dish.
  2. Put first 7 ingredients into a large bowl and toss together until blended well.
  3. Add the tuna and toss gently to combine, trying not to break the tuna up too much.
  4. Spoon mixture into prepared baking dish.
  5. In a small saucepan, melt the butter, add the bread crumbs and almonds and heat just until combined, then spoon on top of the tuna mixture in baking dish.
  6. Bake (uncovered) in preheated oven at 375 for 30 minutes or until hot and lightly browned on top and around the edges.

 

 

Tuna  rice casserole with vegetables

Shepherd’s Pie Recipe

This humble shepherd’s pie recipe has a lot going for it. It’s frugal, a great way to use up leftover mashed potatoes and veggies and with the potatoes and cheese it’s perfect comfort food.

I also love the fact that it’s a complete meal in one dish. Once it’s done, dinner is ready and there isn’t a whole lot of cleanup after. It also reheats quite well the next day should there be any leftovers (in my house there usually isn’t).

From the “Cook Once – Eat Twice” Cookbook
http://hillbillyhousewife.com/ebooks/eat-twice.htm

Shepherd's Pie Recipe
 
Serves: 4
Ingredients
  • 6 Tbsp butter, divided
  • 1 small onion, diced
  • 1 stalk celery, diced fine
  • 1 cup corn kernels
  • ½ cup frozen green peas
  • 1 tsp Worcestershire sauce
  • ½ tsp dried thyme
  • ½ to ¾ cup beef broth
  • 3 cups cooked ground or shredded beef
  • salt and pepper to taste
  • 4 cups cooked mashed potatoes
  • ½ cup shredded Cheddar cheese
Instructions
  1. Put 2 tablespoons of the butter in a 10 to 12 inch cast iron skillet over medium heat, add the onions and celery and cook until softened.
  2. To the skillet, add the corn, peas, Worcestershire sauce, thyme, beef broth, cooked beef, salt, and pepper; stir. (Add more beef broth if desired.)
  3. Reduce the heat to low and simmer slowly for 5 to 7 minutes, uncovered.
  4. Turn oven on to 400 and allow to preheat.
  5. Put the mashed potatoes in a bowl and add the remaining 4 tablespoons of butter and mash until well combined.
  6. Remove skillet from heat and gently spread the mashed potatoes on top of the beef mixture in skillet.
  7. Put the skillet in the preheated oven and bake for 15 minutes or until potatoes get golden brown.
  8. Remove the skillet and sprinkle the Cheddar cheese over the top, then return the skillet to the oven and bake another 8 to 10 minutes or until the cheese is melted and bubbling hot.

 

A plate of Shepherds Pie

Crockpot Ham and Potato Casserole

I love this dish because it’s so simple and very tasty. If you’re not a big fan of mushrooms, use any “Cream of…” type soup. One year I made this with some cream of broccoli soup and added a little chopped up broccoli to the mix as well and it turned out really good. This is also a very kid-friendly meal and perfect for a busy weeknight after the holidays.

If you have a lot of ham leftover, consider slicing it and freezing it. When you’re ready to make this casserole just take them out and add them to the crockpot. No need to defrost them… the long cooking time will take care of that for you.

Ham and Potato Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Crockpot
Serves: 6
Ingredients
  • 6 thick slices of holiday ham
  • 8 potatoes
  • 1 small onion
  • 2 cups grated cheddar cheese
  • 2 cans cream of mushroom soup
Instructions
  1. Wash and slice your potatoes.
  2. Peel and slice the onion.
  3. Lay 2 slices of ham in the bottom of your crockpot. Top with ⅓ of the sliced potatoes and onions. Sprinkle with ½ cup of cheese.
  4. Repeat this layering two more times.
  5. Pour the soup over everything.
  6. Cook on low for 7 hours or on high for 4 hours and serve.

 

Potato Ham Casserole For more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.

You will go from the oven to the table with a mouth watering meal for you family in no time!   Hearty homemade meals, easy clean up, saving time, saving money… what’s not to love about casseroles!

Just click on Casseroles Made Simple to order your copy today!

Traditional Oven Roasted Turkey

November is here and I’m starting to think about Thanksgiving. It’s never to early to start planning for the main attraction which is why I thought I’d share my favorite traditional turkey recipe with you today. It’s simple, but comes out great every single time.

The secret to a moist and delicious turkey is the butter (see the recipe below) and basting it every 30 minutes. A turkey baster comes in very handy, but you can also use a large spoon or a soup ladle.

Oven-Roasted Turkey Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Traditional
Serves: 12
Ingredients
  • 1 (12 lb.) whole turkey, thawed
  • 6 tbsp. butter, divided
  • 4 C warm water
  • 3 tbsp. chicken bouillon
  • 2 tbsp. onion powder
  • 2 tbsp. parsley, chopped fine
  • 2 tbsp. seasoning salt
  • 1 tsp. pepper
Instructions
  1. Prepare the turkey by removing the giblets and rinsing the turkey in cold water.
  2. Use paper towels to dry the turkey well.
  3. Separate the skin from the turkey meat on the breasts by inserting your finger and carefully lifting the skin up to make a pocket.
  4. Place 3 tbsp of butter under the skin on each side.
  5. Place the oven temperature on 350 degrees and allow the oven to preheat.
  6. Place the turkey in a large roasting pan being sure the breast side is facing up.
  7. Pour the water into a large mixing bow.
  8. Sprinkle in the bouillon, onion powder and parsley being sure to mix well to combine.
  9. Pour the mixture over the top of the turkey.
  10. Sprinkle the turkey with the season salt and pepper.
  11. Cover the turkey tightly with aluminum foil.
  12. Bake 3 hours 30 minutes basting the turkey with the juices in the pan every 30 minutes.
  13. Remove the aluminum foil and continue roasting for 45 minutes.
  14. The turkey skin should be golden brown and the internal temperature of the breast meat should be 170 degrees when the turkey is done.
  15. Remove from the oven and allow the turkey to stand 30 minutes before carving.

 

The Hillbilly Housewife Thanksgiving PlannerThe Hillbilly Housewife Thanksgiving Planner

Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.

If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.

There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.

http://www.amazon.com/The-Hillbilly-Housewifes-Thanksgiving-Planner-ebook/dp/B00A81OQ56

 

Sweet and Spicy Chicken Thighs

Chicken thighs are on sale at my local grocery store this week. In the past I’ve cooked them with just a little oil and seasoning salt, but I was looking for something a little different this week. I came across this video and thought I’d share.

And here’s the recipe. With a dish like this I recommend experimenting with the seasonings, in particular the peppers. If you know you’re not a big fan of spicy food, cut those amounts in half and adjust from there.

To keep things frugal, use whatever mustard and vinegar you have on hand and give this a try when you can find chicken thighs on sale.

Sweet and Spicy Chicken Thighs
 
Prep time
Cook time
Total time
 
Recipe type: Main Dish
Serves: 4-6
Ingredients
  • 8-10 chicken thighs
  • ½ cup Dijon mustard
  • ¼ cup packed brown sugar
  • ¼ cup red wine vinegar
  • 1 tsp mustard powder
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • ½ tsp ground dry chipotle
  • cayenne to taste
  • 1 onion sliced into rings
  • 4 cloves minced garlic
  • vegetable oil for the pan and top of chicken
Instructions
  1. Cut two slits in the top of each thigh. Combine all other ingredients except onion and vegetable oil to make a marinate. Marinate the chicken overnight.
  2. Preheat your oven to 450 degrees. Line a baking sheet with foil and scatter the onion rings on it. Add the marinated chicken on top and cook for 35 to 40 minutes. Save the pan drippings and if desired, reduce them and spoon it over the chicken.

 

Since my daughter doesn’t like anything too spicy, I plan on cutting down on the cayenne pepper and skipping the chipotle. I’m going to serve this with cooked rice and cucumber slices.

Piece of Cake Caribbean Chicken

Last week I shared a quick & easy recipe from Tracy over at Moms In A Blog and mentioned she’s writing a sweet little Kindle ebook called Cooking from the Pantry:  The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less

The recipes are so tasty that I wanted to share one of my favorites.  In fact, it’s one that I ask her to make for me every time we’re able to get together in person. ;-)

Tracy wrote this cookbook because she knows what it’s like to be a busy work at home, homeschooling, wife & mother.  She says:

Those things keep me pretty busy.  There are things I choose not to focus on because other things are more important.  For instance, I’d rather sit on the floor playing with my kids than sweep or mop it.

I am not an overly organized person. That doesn’t mean I don’t have structure to my day, it simply means that I don’t take the time to do extensive meal planning, cut coupons or spend a ton of time at the grocery store.

I do, however, cook pretty good meals that my family likes to eat in less time than it takes to watch an episode of your favorite TV show.

Piece of Cake Caribbean ChickenStewed Chicken

  •  1 bag Individually Quick Frozen (IQF) Chicken
  •  1 large can of crushed Tomatoes
  •  1-2 Medium Onions, chopped
  •  1 Stick of Butter
  •  1 can of Coconut Milk
  •  Curry Powder

In a large pot add the stick of butter, chopped onions and chicken. Cook until chicken is cooked through and starting to brown. Add the can of crushed tomatoes and curry powder to taste.

Note: When I went to buy curry powder from my local grocery store I didn’t realize it said Jamaican Curry Powder. We loved it and it’s what we use. However, regular curry powder will work too, since I’m pretty sure that’s what was meant.

Bring to a boil for 3-5 minutes and then simmer for 25 minutes. Add coconut milk just prior to serving.

We serve this over rice with a side of something green.
You can also add all of the ingredients into a crockpot (except coconut milk) and cook on low while you’re away from home. When you’re ready to eat, add the coconut milk and cook until just warmed through.

If you’d like to see more of Tracy’s recipes then pick up your own copy of Cooking from the Pantry:  The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less

Cooking_from_the_Pantry_Kindle_Cover_625x1000As a busy mom, you know that sometimes dinner time rolls around and you have no clue how to answer, “What’s for dinner?”.

Tracy Roberts knows how that goes but she’s figured out a way to make delicious meals, in 30 minutes or less, that her family enjoys so much that they ask for more.  She shares her strategy in her Kindle ebook, Cooking from the Pantry: The Busy Mom’s Guide to Creating Fabulous, No-Fuss Meals in 30 Minutes or Less.

Included inside are Tracy’s basic grocery list, a list of meals she creates from it and a few of her family’s favorite recipes. Click here to get your copy today www.hillbillyhousewife.com/pantrycookbook