Tag Archives: recipe

Chicken Goulash Recipe Challenge

I have a challenge for you today! I’m sharing a chicken goulash recipe I came up with the other day and I want you to try it and make variations to it. Then I would love, love, love it if you would comment and share what you did!  We can all use new recipe ideas for dinner.

I wasn’t sure what to call this, but my boyfriend said it was chicken goulash, so I’m going with that. While it’s not technically a goulash recipe, It is much like it, minus the tomatoes and broccoli. And it’s possible it would be good with a can of tomatoes. I may have to try that next time.

So I had this big pack of boneless chicken tenders and I wanted to do something different with ingredients goulash recipeit. I also had a few mushrooms and half a head of broccoli that I didn’t want to go to waste. I get mad at myself when I don’t use up veggies before they go bad.

I went to the pantry for some type of pasta to throw in and a box of mac n cheese caught my eye. I grabbed the cream of chicken soup while I was in there, but I bet it would have been just as great with cream of mushroom soup since there are mushrooms in this goulash recipe.

The jalapeno pepper came into play because someone gave us a few from their garden. I don’t like really spicy food so I just put a small amount in, but obviously, you can leave it out or put more in according to your taste.

I didn’t use measurements on the veggies, but as you can see from the photo, I only had a small amount of each. This is the kind of recipe where you can change up everything. That’s what makes it so easy, tasty, economical, and versatile. Here’s a link to a hamburger/pasta recipe that’s along the same lines.

Chicken Goulash

  • 1 T. oil
  • 2 lbs. boneless chicken breasts or tenders, cut into chunks
  • 1 onion, cut in half length-wise and sliced thinly
  • 1/2 tsp. jalapeno pepper, cut very small and thin
  • mushrooms, sliced
  • broccoli florets
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 cup water
  • 1 box macaroni and cheese dinner, including cheese
  • red pepper flakes, salt, pepper, garlic powder to taste

Brown the chicken in oil. About halfway through, add the sliced onion and jalapeno. When the chicken is browned, add the rest of the ingredients. Cover lightly and simmer for about 20 minutes, stirring frequently.

This is quite economical to make. I used off-brand mac n cheese and soup. And using up whatgoulash recipe you have in the fridge is a great way to save money. It certainly beats throwing food out.

A can of tomatoes might do the trick to make this dish more pretty as it’s not very colorful, but all in all, it turned out great and was a huge hit.

I hope you make this goulash recipe and will share the changes you’ve made to it. Don’t forget my challenge! 🙂

Grandma’s 5 Hour Stew Recipe

I have a great stew recipe to share with you today, and I hope you’ll love it. Although I don’t make this stew very often, it’s special to me because it was my Grandma’s recipe. Every time I do make it, memories come flooding back of her in the kitchen. She was a great cook, having learned a lot from her German mother-in-law.

The difference between this stew and others I’ve made is that you don’t brown the meat andstew recipe you bake it at a low temperature, instead of on top of the stove. I guess the slow-cooking is what makes it tender.

I’ve written the stew recipe out just as she had it. I’ve made some changes and note them below. I’m not sure how many years ago she began making this stew, or where the recipe came from, but she’s been gone for more than 30 years, so it’s an oldie!

Five Hour Stew
2 pounds stew meat
1-15 ounce can diced tomatoes, with juice
3 onions, thinly sliced
6 carrots, sliced fairly thick
1 cup celery, sliced fairly thick
4-5 potatoes, cut into large pieces
1/2 cup seasoned croutons
1 T. salt & sugar
3 T. minute tapioca
1/2 cup red wine

Don’t brown the meat.  Mix all ingredients in a covered casserole.  Bake covered for 4-5 hours at 250 degrees and stir occasionally. I’ve found that it works best in a dutch oven with a tight-fitting lid. It seems to make the meat and vegetables more tender when using a lid instead of aluminum foil.

Rather than using red wine, I use beef broth or add water and a bouillon cube. I do one of these variations because I don’t usually have red wine in the pantry.

Instead of minute tapioca, about 2 hours into the cooking time, I mix a little water and flour together (make sure it’s smooth) and stir it in to the stew-that helps make it a little thicker.

I have no idea what the croutons are for, but I always add them-you don’t even know they’re there when it’s finished.  I’m sure the croutons could be left out, though.

Serve it up with some nice crusty French bread and real butter and you’re sure to have a crowd-pleaser.

I hope you enjoy this stew recipe and it becomes one your stand-bys. For more recipes, check out some of my other posts.

If you fix this great dish, please let me know what you think of it and what changes you may have made. Or share your own recipe; that would be awesome!

Marinade Recipes & Blackberry Cobbler Too!

It’s grilling season and blackberry season too, here in Kentucky. I’ve come up with 2 marinade recipes that work great on the grill or in the kitchen. I’m going to share those as well as a recipe I developed using leftovers. For a great ending, I’ve included a link to a homemade blackberry cobbler recipe.

Marinade Recipes

All marinades should include an oil and a citrus. These are what helps break down the fats and tenderize the meat.

First up is a marinade for chicken. I made this one last week:

Ingredients:

  • 2 1/2 lb boneless chickenmarinade recipes
  • 1/3 cup oil
  • 1 1/2-2 tsp. dry ranch mix
  • 1 1/2 tsp. lime juice

Place the chicken in a large zippered baggie. Whisk the rest of the ingredients together and pour over top. Seal the bag, letting out the air. Turn the bag every once in a while, making sure the marinade covers all the chicken. Marinate for several hours or overnight. When you’re ready to cook, throw the chicken on the grill.

I served this with alfredo broccoli fettucine and peas.

The day after we had the chicken, I made a marinade for beef kabobs:

Ingredients

  • 1 lb. stew meatbeef kabobs
  • 1/4 cup oil
  • 1 Tb. soy sauce
  • 1 tsp. ground ginger
  • 1 tsp. lime juice

Just like above, whisk and pour the ingredients over the meat in a large baggie. When you’re ready, place the beef cubes on wooden or metal skewers and grill. If you use wooden skewers, be sure to soak in water for a few hours to keep them from catching fire on the grill.

These would have been great with veggies too, but I didn’t have anything appropriate for a kabob, so I served corn and pasta salad with ours.

Leftover Recipe

So the third day, I had leftover fettucine, corn, and peas. I incorporated these into a hamburger helper-type dish:

Ingredients

  • 1 lb. hamburger
  • 1 1/2 cups leftover pasta (I had cooked 2 pouches of pasta sides the first day and used what was leftover)
  • 1/2 cup corn
  • 1/2 cup peas
  • 1 sm. can mushrooms
  • 1 beef bouillon cube
  • 1 cup water
  • 1/2 cup milk
  • salt, pepper, garlic, minced onion, red pepper flakes to taste

Brown the hamburger and drain. Add the rest of the ingredients and simmer for 10 minutes or so.

This was pretty darn good. I love to find ways to use leftovers. I don’t like to be wasteful.

Homemade Blackberry Cobbler

I found this recipe in Kentucky Living magazine. I haven’t tried it but I’m sure it’s delicious. Here’s blackberriesthe link to the recipe and article about Berrylicious Orchard in Woodburn, Kentucky.

Speaking of blackberries, my farm is full of them and I’m thinking about picking and selling them this year. They’re almost ripe enough to pick.

If you have any tips or ideas on how to make these marinades even better, please comment. Or share your own marinade recipes, leftover hacks, and dessert ideas.

pot pie

Pot Pie Recipe-Beef & Chicken

I didn’t really have a pot pie recipe, so I created my own. I’m sure it’s very similar to all the others out there but it gives me a sense of accomplishment when I do it my way through trial and error. And, as usual, I didn’t think to take a picture of it to share with ya. I don’t know why I can’t remember to do that! 🙂

Chicken Pot Pie Recipe

If you’re going to use a crust for the top, thaw out a pre-made frozen pie crust.

In a bowl mix pre-cooked chopped chicken, a can of cream of chicken soup, a can of mixed vegetables, and handfuls of frozen peas and corn if you need more veggies. Add some spices like garlic, salt, pepper, red pepper flakes, and some onion. Pour it into the frozen crust and lay the thawed crust on top or cut strips instead. If you find yourself with a lot of extra filling like I did I just went ahead and used both crusts and didn’t use a top crust.

Bake at 375 for around 50 minutes.

Beef Pot Pie Recipe

Now this pot pie recipe has made me proud. My boyfriend actually suggested the soup for it.

In a bowl mix a can of Chunky Philly Steak soup, a handful of fried onions from a can, 1/2 lb. of pot piebrowned hamburger, frozen corn and peas, salt, and pepper. I had some leftover peas and green beans so I used them along with frozen corn because the soup already has potatoes in it. Pour into a frozen pie crust and bake at 375 for around 40 minutes. Put more fried onions on the top and bake 10 more minutes. Yum!

I’m sorry I don’t use exact measurements. I’m so accustomed to just using whatever I have on hand that I don’t always write things down. I’ll try to do better in the future with that and the photos! 🙂

For another recipe, check out this post for dinner on a budget.

Recipes for dinner on a budget

I want to share some recipes and leftover hacks I’ve come up with. I don’t particularly love to cook, but I do feel pride when I come up with my own recipes and the family likes it. Hopefully you and your family will love these.

Easy Hamburger Pasta Dinner

It was way past supper time and I hadn’t even thought about what I was going to cook. I went in the kitchen thinking I’d make chili dogs with homemade chili. Well, I found the recipe and I didn’t have all that I needed, so I thought I’d make tacos but the tomato was rotten and I didn’t have lettuce, sour cream, etc. Can you tell my cupboards are pretty bare right now? 🙂

I went to the pantry and looked around. I had dry onion soup, chicken broth, a jar of mushrooms, and some pasta. In the fridge I had hamburger and broccoli. Hmmm, what could I do with all that?

Well, I recipesbrowned the hamburger, drained it and added the soup and some broth. It cooked together for a few minutes and I added the mushrooms, juice and all, and some rotini. Then broccoli florets, salt, pepper, red pepper flakes, and a splash of milk. I let it simmer about 20 minutes. It was still a little runny, so we ate toast with it to sop it up.

It was unbelievable how good this stuff was; very rich, but comforting and savory. I was so pleased with myself. The only problem was that there wasn’t enough! And I was so excited I forgot to take a picture for the blog. Lol

Ideas & Leftover Hacks

I often come up with hamburger meals like this, similar to Hamburger Helper, just throwing in whatever we’ve got available. I also do the same with chicken at times. It helps to use up things that are going to go bad otherwise.

It’s hard for me to give measurements because a lot of the time I come up with new recipes on the fly and just add whatever is on hand. Sometimes I’ll add frozen peas and corn to the hamburger and pasta, and some type of cream soup.  Here’s a link for some recipes I came up with for pot pies.

I found a recipe online for an Italian sausage dish the other day. I wanted to share the link, but of course, now I can’t find it. There wasn’t any Italian sausage in the fridge, but there was breakfast sausage, so I used that instead. The recipe called for a box of frozen spinach, which I’ve had in the freezer forever, so this helped out. I love using leftovers and saving money in the kitchen! Here’s a post on ways to save money around the house too, if you’re interested.

And vegetable soup, I’m sure you guys can relate.  I never make my soup the same because it depends on what I’ve got on hand. One day I had leftover creamed corn and mashed potatoes. I went ahead and added those to it and it was great!

I’d love to hear about some of the recipes you have come up with and tips on saving money and/or time in the kitchen!

Happy Monday!