Saturday, February 28, 2009

Meat and potato casserole (a real man's dish!)

I made this dish I call a meat and potato casserole last night. It wasn't all that beautiful to look at but man is it delicious. I browned some ground beef, boiled some sliced/diced/cubed potatoes, stirred in a can of cream of mushroom soup, a little sour cream, and some of the potato broth, put it all in a casserole dish, topped with Parmesan cheese and baked briefly. It would have looked better if I'd added some vegetables and topped with yellow cheese, but I was using what I had available.

Well, that's pretty much the directions but here it is more precisely:

Beef and Potato Casserole

1 lb. ground beef
7-8 medium potatoes
Can of cream of mushroom soup
1/2 medium onion
1/2-3/4 cup sour cream
Parmesan cheese
Salt and pepper to taste

Peel and cut the potatoes up into small pieces and put in a pan of water to boil. Brown ground meat with onions.

When meat and potatoes are done, stir in the can of soup, sour cream, salt and pepper, and enough of the potato broth to make it moist but not watery. Spoon the mixture out into a casserole dish, sprinkle liberally with Parmesan cheese and bake about 15 minutes or so.

Friday, February 27, 2009

Seafood Chowder

Oh I do love a good seafood chowder. I can't wait to try this one from Campbell's Kitchen. It looks really easy and we have the ingredients on hand!

Seafood Chowder

1 tbsp. vegetable oil
1 large onion, chopped
1/4 tsp. garlic powder OR 1 garlic, minced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup
1 1/2 soup cans milk
1/4 tsp. dried dill weed, crushed
1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined
1/2 lb. fresh or thawed frozen firm white fish fillet, cut into 1" pieces*
Chopped fresh parsley

Heat oil in saucepot. Add onion and garlic powder and cook until tender.

Add soups, milk and dill. Heat to a boil.

Add shrimp and fish. Cook 5 min. over low heat or until done. Garnish with parsley.

Thursday, February 26, 2009

Bacon Chicken and Dumplings

My mouth is watering just thinking about this. I got this recipe today from All Recipes, and thanks to my husband's wonderful grocery shopping this past weekend, I have everything I need to make it. I could make the dough myself or to pick up some biscuit mix while I'm out tomorrow. Oh boy, we're having this for supper tomorrow night!

Bacon Chicken and Dumplings
  • 3 slices bacon
  • 3 large potatoes, peeled and diced
  • 1 onion, diced
  • 4 skinless, boneless chicken breast halves - diced
  • 3 cups chicken broth
  • 1 teaspoon poultry seasoning
  • salt and pepper to taste
  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed
  • 3 cups half-and-half
  • 1 1/2 cups biscuit mix
  • 1 cup milk
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
  2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
  3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.