Sum Gum is a simple and delicious combination of ground beef, green beans, rice, and Asian inspired seasonings, and it’s a perfect simple supper. The best part is that it can all be prepared in one skillet, as long as you have some leftover rice in the refrigerator. I love meals that don’t make a big mess, and they’re a real winner when my family likes it. This recipe definitely fit the bill.
Who doesn’t love spaghetti? This recipe for Spaghetti Bolognese with Mushrooms is a 30 days of cans twist on the recipe. This version is shelf stable, simple to prepare, and delicious, too. I love to add mushrooms to spaghetti sauce. They seem to make simple canned, or jarred, sauce into something special. We eat spaghetti often in my household, and this recipe is one of our favorites for a busy weeknight.
Since making a Southwestern Cheeseburger Pie during my 30 days of beans, I have been thinking about making another plain cheeseburger pie, and I finally had the chance today. The best thing about this pie is that if you use an oven safe skillet (like a cast iron one), the whole thing can be cooked in one pan. Of course, I did need a bowl to mix up the batter and a knife and cutting board to cut op the onions. There was the grater, too. But the point is that all of the dirty utensils can be washed while […]
I made this for dinner and had the hardest time coming up with a name for it. I wanted to call it a pot pie, but in my opinion, a pot pie should have gravy. There’s no gravy in this recipe. I considered calling it a pasty, but pasties are supposed to be little half round things that are crimped shut. It’s sort of a giant hot pocket, but pan pocket sounded too weird, so I opted for Crescent Squares because it has a crescent roll crust and is cut into squares for serving. This recipe is very easy to […]
A few decades ago, Bisquick introduced the impossible pie recipe. The recipe was so named because a batter was poured into a pie plate and made a pie. It was called “impossible” because the pies were made without a crust. I have an old cookbook that belonged to my mother that contains a collection of these “impossible pies.” Basically, these recipes require you to fill a pan with whatever savory food items you choose. The filling is then topped with a batter made from Bisquick, milk, and eggs and baked in a 400 degree oven for 25 to 30 minutes […]
I first learned of this recipe while I was at a party at a friend’s house. She had requested that each guest bring something to contribute toward the meal. The young woman who brought the soup course brought a pot filled with beans, corn, and meat that was reminiscent of a pot of chili. She explained that this soup was made with whatever combination of southwest vegetables you choose and a package of taco seasoning. She said that her family often left out the meat and just added extra vegetables. On that night, she served the soup plain, but shared […]
This recipe was born out of desperation one evening. I had planned and promised Sloppy Joe’s for dinner, but when I reached into the cabinet to pull out a can of that sauce that rhymes with sandwich, I realized that I didn’t have one. That was a problem. This group can be tough to cook for, so I knew that I had to produce an entrée that would meet with their approval. Not wanting to deal with a dinner time mutiny, I began searching the recesses of my mind for the ingredients in a can of “sandwich sauce.” I […]
This started out as some leftover beans that I needed to use up. I started adding a little bit of this and a little bit of that and before I knew it, I had a plan. At first, I considered making nachos, but I decided that I should just add everything to a 9×13 inch pan and bake it together to make a baked taco casserole. Baker’s Man was initially skeptical, but when he tasted it, he declared it a winner. I served it with an assortment of toppings–salsa, lettuce, tomatoes, green onions, diced avocado, sour cream and black olives. […]
Recently, I was making some burgers, and didn’t have enough thawed ground beef to make burgers for all of my dinner guests. That was when I remembered something my octogenarian friend, Pearl, told me. She had grown up in a very large family in Louisiana. Because beef was more expensive than pork, they frequently mixed pork sausage with their ground beef to make their burgers. She was referring to using their homemade breakfast sausage in the burgers, but I didn’t have any thawed breakfast sausage, either. I had a pound of beef chorizo in my refrigerator, so I decided […]
When I was away at college, I spoke with my parents at least once a week. It was during one of these weekly calls that my mother told me about a sandwich that she and my father had for lunch one day while traveling to a neighboring town. The sandwich was called “The Zorba.” She described the ingredients, a mixture of ground beef, broccoli, and “ripe olives” which were served in a “pita pocket bread,” and promised to make the sandwich for me the next time I was in town. I know some of you are probably wondering what a […]