homemade hamburger helper

Growing up, my mother always made this fun one-dish meal that we all loved.  It never had a true name, and she never used a recipe.  She just kind of dumped everything in a skillet and let it cook.  When we finally asked her what she called it, she thought for a moment and then said, "I guess it's homemade hamburger helper."

It's actually nothing like the boxed Hamburger Helper...it's way better!

This meal also reminds me of the movie musical State Fair...have you seen it?  There's a great scene where the mother is making her famous mincemeat.  She adds a bit of alcohol (whiskey?  I can't remember)...and then another family member comes in and adds a bit more...and then another person comes in and adds a bit more...and on and on!  It was no surprise why her mincemeat won the blue ribbon at the fair!

My mom would always put a little Worcestershire sauce into this meal...and then my dad would go into the kitchen and sneak in a bit more...and then my sister...and then me.  And, my goodness, I would shake that bottle of Worcestershire sauce as hard as I could - I probably added a good half cup!  That was the secret to the absolute deliciousness of this meal.  The more Worcestershire sauce, the better!

Seriously, it's good.  And it takes under half an hour.  And only one pan. 

That's what I call a blue ribbon recipe!

Homemade Hamburger Helper

• 1 lb. hamburger
• 1 onion, chopped
• 1 green pepper, chopped
• 1 T. Worcestershire sauce (and more to taste!)
• 1 t. salt
• 1 t. basil
• 1/2 t. garlic powder
• 1/4 t. cayenne pepper
• 14 oz. diced tomatoes
• 2-4 cups tomato juice
• 1 cup macaroni, uncooked

Brown hamburger, chopped onion, and chopped green pepper.   While browning the hamburger meat mixture, add Worcestershire sauce and seasonings.  Continue cooking the meat mixture until hamburger meat is thoroughly cooked.  Add diced tomatoes and about 2 cups tomato juice.  Stir.  Add uncooked macaroni, cover.  Cook until macaroni is done, adding more tomato juice to bring mixture to desired consistency.

rich dark chocolate ice cream

This ice cream is rich, creamy, smooth, and...well...almost too chocolatey.  

Can there be such a thing as too chocolatey?

I came up with this recipe after taking a facebook poll about people's favorite ice cream flavors.  I started salivating at the thought of "chocolate cake" ice cream and Almond Joy ice cream, but then I realized that I had better first create a classic chocolate before getting too inventive.  In many ways, I failed...this ice cream is definitely not classic!  Instead, my husband declared it to be a 62% dark chocolate ice cream.  He also declared it perfect.

This ice cream is relatively easy to make and follows the same custard-style method that I've used to make other ice creams on this site.  Why custard-style?  I've found that it creates a rich and creamy ice cream without actually using heavy cream.  You could use whole milk, 2% milk, or even skim milk and still get a thick and smooth result.

Just don't let it melt!

Rich Dark Chocolate Ice Cream
1 cup chocolate chips (or other solid, semi-sweet chocolate)
1 qt. milk
1 cup egg substitute
1/2 cup sugar
1/2 t. salt
1/4 cup cocoa
1 can sweetened condensed milk

Place milk and chocolate chips in a medium-sized saucepan over low heat; stir continuously until chocolate has melted.  Bring to a boil.

In a separate bowl, combine egg substitute, sugar, salt, and cocoa.  Reduce heat on milk mixture to medium-low, and then mix a small amount of hot milk mixture with egg mixture to temper.  Very slowly pour egg mixture into saucepan, whisking quickly as you do.  Continue cooking at stirring for 5-6 minutes, or until mixture is thick enough to coat a spoon.

Place saucepan in a bowl of ice, stirring continuously for 8-10 minutes.  Very slowly, add sweetened condensed milk, continuing to stir.  Refrigerate for 8 hours or overnight before freezing in an ice cream maker.  Once ice cream is made, freeze for several more hours to firm up.  Serves 20.

buttermilk pancakes

This is my favorite pancake recipe (it's my mom's). It's so good that it doesn't even need syrup, although that's never stopped me from pouring it on thick.

This recipe makes enough for about 3 people, but it can be easily doubled or tripled!  These seriously are the thickest and most delicious pancakes I have ever had.  You must try them...like today!

Buttermilk Pancakes

• 1 cup flour
• 1 T. sugar
• 1/2 t. salt
• 1/2 t. baking soda
• 1 egg
• 1 cup buttermilk  
• 1 T. butter

Stir together until just combined (don't overmix...lumps are okay).  Cook on pancake griddle that has been sprayed with nonstick cooking spray. Makes 3 servings.

herbed chicken pot

I LOVE EASY AND FILLING MEALS!

Yes, I love them so much I have to scream about it.  There's nothing more wonderful for a mother and wife than to be able to stick a few ingredients in a pot, turn the stove on, and then let it simmer until dinnertime.  There's no mess, no fuss...everyone's happy.

This is one of my favorite one-pot meals just because it's so darn delicious.  You must, must try it!

Remove the chicken and add some chicken broth. 

 

Add the chicken back in and bring everything to a boil.

Dump in some potatoes (roughly chopped, no need to peel) and then plop the lid on.  Simmer for 10 minutes.

Then, add some fresh green beans and herbs.  Plop the lid on again and simmer for 1 1/2 to 2 hours.  By the time it's done, the potatoes should be tender and chicken cooked through.

Voila!  Dinner on your plate with minimal effort.  It's absolutely fabulous!

Herbed Chicken Pot

• 1/3 cup flour
• 1 t. salt
• 1/2 t. paprika
• 4 small skinless, boneless chicken breasts
• 2 T. oil
• 2 cups chicken broth
• 4 potatoes, cut into large chunks
• 1 lb. green beans, trimmed
• sage, rosemary, and thyme to taste

Mix flour, salt, and paprika together; coat chicken and set aside remaining flour mixture.  Heat oil in a deep skillet over medium heat; add chicken and brown well on each side.  Remove chicken and keep warm.  Stir reserved flour mixture into drippings; gradually stir in chicken broth.  Return chicken to skillet and bring to a boil.  Add potatoes; reduce heat, cover and simmer 10 minutes.  Add green beans; cover and simmer 10 minutes more, or until chicken and potatoes are tender.  Generously sprinkle with herbs; simmer another 1 1/2 to 2 hours.  Serves 4. 

blackened chicken

We've been trying to eat a bit healthier lately, but I've also needed food that's easy and fast.  This is a great 30-minute dinner that everyone in the family just loved.  It's also easy to change to fit your tastes - use either hot salsa or stick with mild!  The couscous adds a nice texture and helps the chicken and veggies stretch a little farther.

Blackened Chicken

• 2 t. chili powder
• 1/4 t. salt
• 1/4 t. pepper
• 4 boneless skinless chicken breast halves
• 1 T. oil
• 15 oz. can black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup chunky salsa
• 1 cup water
• 3/4 cup couscous
• dash salt, cumin, and Ranch salad dressing mix (optional)

Combine the chili powder, salt, and pepper; rub over both sides of chicken.  In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear.  Remove and keep warm.

Add the beans and corn and salsa to the skillet; bring to a boil.  Reduce heat, cover, and simmer for 2-3 minutes or until heated through.

Meanwhile, bring 1 cup water to a boil in a small saucepan.  Add couscous, salt, cumin, and Ranch salad dressing mix (optional).  Cover and remove from heat.  Let sit for 5 minutes, and then fluff with a fork.

To serve, place 1/2 cup couscous on a plate.  Top with bean mixture and then chicken.

texas heat snack mix

Summer has hit Texas, and it's hit it hard.  Last week we had temperatures over 100 degrees...and it's still May!  I was pretty okay with the hot temperatures until I realized that I can't quite fit into my shorts.  Time to lose a few inches.

So, without further adieu, meet my new snack.  It packs a spicy punch but is low in fat...a perfect way to ring in a hot Texas summer. 

Texas Heat Snack Mix

• 4 cups Corn Chex
• 4 cups Rice Chex
• 2 cups Cheese-Its
• 1 cup unsalted peanuts
• 1 cup miniature pretzels
• 1/4 cup butter, melted
• 1 T. Worcestershire sauce
• 2 1/2 t. hot pepper sauce (like Tabasco)
• 1 1/4 t. Cajun seasoning (like Slap Ya Mama)

In a large bowl, combine the cereal, peanuts, pretzels, and crackers.  In a small bowl, combine the butter, Worcestershire sauce, pepper sauce, and Cajun seasoning; pour over cereal mixture.  Microwave in batches on high for 2 minutes, stirring every 30 seconds.  Spread onto parchment paper to cool.  Store in an airtight container.