Pasta, Potatoes, & Rice

Steak with Peppered Gravy and Mashed Potatoes

Dear Sis,

Josh has always enjoyed chicken fried steak. He has even made it from scratch for us, but we both agreed it was a lot of work! I decided to try making it without messing with fuss of breading it. This meal comes together quickly and nothing is missing from the taste:)

Steak with Peppered Gravy

b
All the flavor of chicken fried steak without the extensive preparation.
Print Recipe
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 thin sliced beef steaks
  • 1 c milk
  • 2 T flour
  • salt and pepper to taste

Instructions
 

  • Heat skillet over medium high heat. Arrange steaks in a single layer. Season with salt and pepper. Turn over and season other side.
  • Pan fry steaks to desired doneness. Remove to a serving platter and cover with foil.
  • Stir flour into pan drippings. Whisk in milk, stirring until thick. Season with salt and pepper to taste.
  • Drizzle grazy over steak and serve with mashed potatoes and green beans.




Instant Pot Mashed Potatoes

b
The creamy rich delight of homemade mashed potatoes in less time.
Print Recipe
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 red skin potatoes
  • 5 c water
  • 1 t salt
  • 1/4 c salted butter
  • 1/4 c heavy cream
  • 1/4 c sour cream
  • 1/2 t garlic powder
  • salt and pepper to taste

Instructions
 

  • Slice potatoes into 1/4 inch slices. Place in pressure cooker with water and salt.
  • Seal and pressure cook 8 minutes.
  • Quick release pressure. Drain water.
  • Add remaining ingredients and mash until smooth.

Love,

b

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Fabulous Fish Party

Dear Sis,

It’s hard to believe that Evelyn is three already! She looks amazing in her Fabulous Fish Party Dress. It was nice that we had a half dozen kids to craft, snack, and play together. A proper big girl birthday party!

Crafts

Paper Plate Fish Bowl Craft

We started with teal colored paper plates. I squeezed out a bit of white school glue on the bottom of each plate and the kids arranged dry beans in it. Then we taped, pipe cleaner, seaweed down with scotch tape. Finally, the kids added foam stickers. I found these particular stickers at Michaels. 

Painted Wooden Whale

I found these wooden whale cutouts in the dollar bins at Michaels. I gave each kiddo a squirt of gray and blue acrylic paint and a sponge brush. When they were finished painting, I let them dust it with silver glitter. Here is a picture of our little artists at work:

Sand Art

I purchased kits to make this craft at our local Dollar Tree. 

Menu

Fish Sticks

Seashell Mac n Cheese (recipe below)

Cracker Barrel Carrots

Cake and Ice Cream

Cake inspired by Fish Cake Tutorial on My Cake School

Homemade Macaroni and Cheese

b
Creamy dreamy homemade macaroni and cheese to bake, slow cook, or freeze for later.
Print Recipe
Course Side Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 1 pound medium shell pasta cooked al dente
  • 3 c medium cheddar shredded
  • 1 c gouda shredded
  • 1 (10.5 oz) can cream of chicken soup
  • 3/4 c mayonnaise
  • 3/4 c sour cream
  • 1 t onion powder
  • 1/2 t dry mustard
  • 1/2 t ground pepper

Instructions
 

  • Rinse cooked pasta in cold water. Combine all ingredients.
  • To bake: place in a large casserole dish, cover with foil, bake at 350 for 30 minutes. Uncover and bake 30 minutes more.
  • To slow cook: place in the crock of a slow cooker. Cover and cook on high for 1.5-2 hours. Stirring as needed.
  • To freeze for later: portion in foil pans, cover with wax paper, wrap in foil, and seal in a ziplock bag. Thaw and bake when needed.

I got this recipe last fall from my neighbor Nina. It is now a family staple!

 

Happy Birthday to a very special niece!

Love,

b

Mac n Cheese… Can You Guess the Secret Ingredient?

Dear Sis,

Today we made Macaroni and Cheese with a secret ingredient. One would never guess it was butternut squash!!!!!

 

Butternut Squash Mac n Cheese
Serves 8
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Ingredients
  1. 1 small butternut squash, peeled, seeded, and chopped
  2. 2 c chicken stock
  3. 2 t dijon mustard
  4. 2 c shredded Gouda
  5. 3 c shredded Cheddar, divided
  6. 1 c whole milk
  7. 3/4 c greek yogurt
  8. 1 pound mini penne, cooked
  9. 2 T butter, melted
  10. 1 c Italian breadcrumbs
Instructions
  1. Preheat oven to 400 and grease a 9x13 inch casserole dish.
  2. Simmer squash in stock for 15 minutes. Puree with an immersion blender until smooth.
  3. Stir in mustard and 2 c each gouda and cheddar until melted and smooth. Stir in milk and yogurt until smooth.
  4. Stir in cooked pasta. Add salt and pepper to taste. Pour into prepared casserole dish.
  5. Top with a mixture of breadcrumbs, remaining c of cheddar, and melted butter.
  6. Bake 20-25 minutes until bubbly and warmed through.
Notes
  1. When smaller batches are desired, I used two 8x8 pans and freeze one for later. Don't bake the one for the freezer until it is thawed and ready to go on serving day.
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Adapted from The Ultimate New Mom's Cookbook by Aurora Satler & Allison Childress
Tag Sis, You're It! http://www.tagsisyoureit.com/

This is my new favorite mac n cheese recipe! Though I probably still use my old one on time crunch days:)

Love,

b

Twice Baked Potatoes to Freeze and Bake

Dear Sis,

I made this recipe back in February when we were helping the Jackson Grandparents move, but neglected to post it at the time:) I made it again tonight with Marinated Flank Steak.

Twice Baked Potatoes to Freeze and Bake
Yields 10
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Ingredients
  1. 5 russet potatoes
  2. 1 sweet potato
  3. 3 c frozen broccoli florets, thawed and chopped
  4. 1/2 c sour cream
  5. 1/2 c salted butter
  6. 1 1/2 c shredded cheddar cheese
  7. 1/2 lb. uncured turkey bacon, cooked and chopped (optional)
  8. ground pepper
Instructions
  1. Preheat oven to 400. Wash and vent potatoes with a fork. Wrap sweet potato in foil. Place all potatoes in the oven 1 hour to bake.
  2. Increase oven temperature to 425. Line a baking sheet with foil. Cut potatoes in half. Scoop flesh out with a spoon and place skins on prepared pan. Discard sweet potato skin.
  3. Mash potatoes with sour cream, butter, and with half of cheese until smooth. Fold in half of broccoli and bacon, if using. Fill potato skins with filling.
  4. Top with remaining broccoli, cheese, and bacon, if using. Sprinkle with ground pepper.
  5. Bake potatoes 10-15 minutes until cheese is melted and filling is reheated.
Freeze and Bake Instructions
  1. Do not bake. Place assembled potatoes in foil pans, wrap in foil, and label contents with name date and instructions.
  2. 1. Thaw the potatoes in the refrigerator for 24 hours.
  3. 2. Follow baking instructions above, adding more time if not quite heated through. Cover with foil, if cheese begins to brown before heated through.
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
Adapted from From Freezer to Table by Polly Conner and Rachel Tiemeyer
Tag Sis, You're It! http://www.tagsisyoureit.com/

Love,

b

 

Chicken Fried Rice

Dear Sis,

Today we made homemade Chicken Fried Rice. It was better than Chinese take-out. More chicken and move veggies:) If you have any leftovers they can be frozen for later, and then thawed and reheated.

 

Chicken Fried Rice
Serves 6
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Ingredients
  1. 2-3 T avocado oil
  2. 1/2 lb. chicken breast, diced
  3. 3 eggs, beaten
  4. 3/4 c broccoli florets, chopped
  5. 3/4 c carrot, peeled and chopped
  6. 2 t minced garlic
  7. 1/2 c frozen peas
  8. 1/4 c green onion, chopped
  9. 4 c cooked rice of choice
  10. 1/4 c low sodium soy sauce
  11. 3 T maple syrup
  12. 2 T butter, melted
  13. 1 T dried onion flakes
Instructions
  1. Panfry chicken in 1 T oil until cooked through. Season to taste with salt and pepper. Set aside.
  2. Add an additional T oil if needed and fry eggs. Set aside.
  3. Add an additional T oil if needed and sauté broccoli, carrots, and garlic until tender. Season to taste with salt and pepper. Add peas and scallions and heat through.
  4. Add rice to pan and stir until heated through. Add chicken and eggs.
  5. Combine soy sauce, syrup, butter, and onion flakes. Pour over fried rice mixture and stir until well combined.
Adapted from Freezer to Table
Adapted from Freezer to Table
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b

 

First Night of Hanukkah

Dear Sis,

We made Kugel this morning to kick of Hanukkah. Our recipe makes a 9×13 casserole, which is way too much for just William and I, so we gave half of it to the family across the street that also celebrated Hanukkah:)

Apple Noodle Kugel
Serves 12
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Ingredients
  1. 1 lb. egg noodles, cooked
  2. 1 (16 oz) tub sour cream
  3. 12 oz cream cheese, soft
  4. 3/4 c + 2 T unsalted butter, soft
  5. 3/4 c + 2 T granulated sugar
  6. 6 eggs
  7. 3 c apples, peeled and chopped
  8. 1/2 t cinnamon
  9. 1/4 t nutmeg
Instructions
  1. Beat together sour cream, cream cheese, 3/4 c each butter and sugar, and six eggs, until smooth. Pour over cooked noodles and stir until noodles are well coated.
  2. Panfry apples with 2 T each butter and sugar, cinnamon, and nutmeg, until soft and caramelized.
  3. Mix apples into cheese noodle mixture and pour into prepared baking dish.
  4. Bake 30 minutes. Cool 15 minutes before serving.
Adapted from Martha Stewart
Adapted from Martha Stewart
Tag Sis, You're It! http://www.tagsisyoureit.com/

This year, I have one gift for each night. William really enjoys having his own menorah. I looked at a dozen different foam, plush, and wooden toddler menorahs before I settled on the KidCraft set.

Happy Hanukkah!

Love,

b

Thanksgiving

Dear Sis,

We made way to much food for 2.5 people! …but it is all yummy and leftovers guarantee I don’t have to work very hard the next few days to feed my family. 

William’s eyes got very big when he saw his very full plate and a full set of utensils!

Our Thanksgiving Menu

Roasted Turkey Breast & Gravy 

Cheesy Potato Casserole & Creamed Corn

Cracker Barrel Carrots & Green Bean Mushroom Casserole

Pecan Streusel Sweet Potato Casserole

Homemade Crescent Rolls

1860s Pumpkin Pudding & Pear Pie

We have had this dish at other dinner parties, but we had never tried it ourselves. We decided we like it best without the corn flakes and extra butter. The recipe below includes these preferential adjustments.

Cheesy Potato Casserole
Serves 12
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Ingredients
  1. 28 oz frozen shredded hash brown potatoes, thawed and drained
  2. 2 c shredded cheddar cheese
  3. 1 (16 oz) tub sour cream
  4. 1 (10.5 oz) can cream of chicken soup
  5. 1/2 c salted butter, melted
  6. 1 t garlic powder
Instructions
  1. Combine all ingredients. Spread into a 9x13 inch casserole dish.
  2. Bake 45-60 minutes at 350. Cool 15 minutes before serving.
Adapted from Lil Luna
Adapted from Lil Luna
Tag Sis, You're It! http://www.tagsisyoureit.com/

Surprisingly, this is a recipe Josh found and made for us a few times. Tonight he was kind enough to share his source.

Cracker Barrel Style Carrots
Serves 6
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Ingredients
  1. 2 lb. fresh baby carrots
  2. 2 T salted butter
  3. 1 T brown sugar
  4. pinch nutmeg
  5. pinch salt
Instructions
  1. Place carrots in a large saucepan. Cover with water and simmer until soft 30-45 minutes.
  2. Drain two-thirds of the water. Stir in the butter, sugar, nutmeg, and salt. Serve warm.
Adapted from CopyKat Recipes
Adapted from CopyKat Recipes
Tag Sis, You're It! http://www.tagsisyoureit.com/

 

I’ve always liked the premise of Green Bean Casserole… green beans and mushrooms basking in yummy creaminess. However, I’ve never tasted the perfect balance before tonight. Fresh beans and mushrooms are a must! 

Green Bean Mushroom Casserole
Serves 8
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Ingredients
  1. 1 1/4 lb. fresh green beans, washed & trimmed
  2. 8 oz mushrooms, finely chopped
  3. 1 (10.5 oz) can cream of mushroom soup
  4. 3/4 c whole milk
  5. 1/2 t ground pepper
  6. 3/4 c fried onions
Instructions
  1. Place beans in a large stock pot and boil until al' dente, 10-15 minutes. Drain.
  2. Stir in mushrooms, soup, milk, and pepper. Pour into a square casserole dish.
  3. Top with fried onion. Bake at 350 for 30-45 minutes.
Tag Sis, You're It! http://www.tagsisyoureit.com/

Again, I’ve loved the idea on Sweet Potato Casserole, but I’ve never had one that wasn’t too sweet for my liking until tonight.

Pecan Streusel Sweet Potato Casserole
Serves 12
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Mashed Sweet Potatoes
  1. 3 lb. sweet potatoes, peeled and chopped
  2. 1/4 c half and half
  3. 2 T butter
  4. 1/2 t pumpkin pie spice
  5. 1/8 t salt
Pecan Streusel Topping
  1. 1/2 c pecans, crushed
  2. 1/4 c brown sugar
  3. 1/4 c butter, soft
  4. 1/4 c unbleached flour
  5. 1/2 t pumpkin pie spice
  6. 1/8 t salt
  7. 2 c mini marshmallows
Instructions
  1. Place sweet potatoes in a large pot. Cover with water and boil until tender, 10-15 minutes. Drain.
  2. Mash cooked sweet potatoes with remaining ingredients and spread into a 9x13 inch casserole dish.
  3. For topping, cream together all ingredients except marshmallows.
  4. Sprinkle 1 c marshmallows over mashed sweet potatoes. Top with broken up bits of pecan streusel. Sprinkle with remaining marshmallows.
  5. Bake casserole 15-20 minutes, or until marshmallows are golden, at 375.
Adapted from Celebrating Sweets
Adapted from Celebrating Sweets
Tag Sis, You're It! http://www.tagsisyoureit.com/

I used to make homemade crescents all the time, but haven’t since Josh and I were dating. I’m glad I brushed off this old favorite:)

Homemade Crescent Rolls
Yields 12
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Ingredients
  1. 1/2 c warm water
  2. 1 T dry active yeast
  3. 1/2 c butter, melted
  4. 1/2 c milk or half n half
  5. 1/3 c sugar
  6. 1/2 t salt
  7. 1 egg
  8. 3 1/2 - 4 c unbleached flour
Instructions
  1. Dissolve yeast in warm water.
  2. Whisk together melted butter, milk, and sugar. Beat in dissolved yeast and egg.
  3. Add 1/2 c flour at a time, stirring between additions. Knead until smooth.
  4. Grease dough and rise 1 hour.
  5. Preheat oven to 350.
  6. Roll dough into a large circle. Cut into 12 wedges and roll up from the wide end. Shape into crescents and arrange on two baking sheets. Bake 12-18 minutes, until golden and baked through.
Tag Sis, You're It! http://www.tagsisyoureit.com/

Pumpkin Pudding

Ingredients:

1 fine sweet pumpkin

6 eggs

1/4 pound of butter

1/2 pink of new milk

ginger

nutmeg

1 wine glass of brandy

sugar

paste

Instructions:

Stew the pumpkin till soft and dry; rub it through a sieve, mix with the pulp the eggs quite light, butter, milk, some powdered ginger and nutmeg, the brandy, and sugar to your taste. Should it be too liquid, stew it a little drier, put a paste round the edges, and in the bottom of a shallow dish or place; pour in the mixture, cut some thin bits of paste, twist them, and law them across the top, and bake it nicely.

The Virginia Housewife (1860)

Pumpkin Pudding
Serves 8
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Ingredients
  1. 1 (9 inch) refrigerated pie shell
  2. 1 (15 oz) can pumpkin puree
  3. 6 eggs
  4. 3/4 c whole milk
  5. 1/2 c granulated sugar
  6. 1/2 c salted butter, melted
  7. 1/4 c brandy
  8. 1 t ground ginger
  9. 1/2 t ground nutmeg
Instructions
  1. Preheat oven to 425. Unroll pie shell into a pie plate. Piece with a fork to vent.
  2. Place puree into a large mixing bowl. Beat in eggs, one at a time.
  3. Beat in remaining ingredients as listed. Pour into prepared pie plate.
  4. Bake 15 minutes. Reduce temperature to 350 and bake 40-50 minutes more. Cool completely before serving.
Tag Sis, You're It! http://www.tagsisyoureit.com/

Sweet Crumb Pear Pie
Serves 8
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Ingredients
  1. 1 (9 inch) refrigerated pie shell
  2. 6-8 pears, peeled, cored, and sliced
  3. 2 T granulated sugar
  4. 1 T cornstarch
  5. 1/2 t cinnamon
  6. 1/4 t nutmeg
  7. 1/8 t salt
  8. 1 c unbleached flour
  9. 1/2 c packed dark brown sugar
  10. 1/2 c unsalted butter, cold
Instructions
  1. Preheat oven to 425. Place pie shell in a pie plate and piece with a fork to vent.
  2. Toss pears with granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Pour over crust.
  3. For sweet crumb topping, combine flour and brown sugar. Cut in butter until crumbly. Sprinkle over spiced pears.
  4. Bake 15 minutes. Cover with foil and bake 15 minutes more. Cool.
Adapted from Mostly Homemade Mom
Adapted from Mostly Homemade Mom
Tag Sis, You're It! http://www.tagsisyoureit.com/
Happy Thanksgiving!

Love,

b

Sharing the Bounty

Dear Sis,

Last night, we delivered Labor Day cookies to our backyard neighbors. They sent us home with four huge garden tomatoes they wouldn’t be able to eat fast enough. Little did they know, we already had two perfectly ripe tomatoes on our kitchen counter. What to do with so many yummy tomatoes! We made Three Cheese Tomato Basil Pie for dinner, bought more pie crust in the morning, and made two more to share.

We knocked on our backyard neighbors door and said, “Hi, your tomatoes are back.” We also gave one to the vegetarian family that lives across from us. 

In the afternoon, we made a stop at the library for some new reading material and the local quilt shop, so we could pick up some Civil War Era reproduction calico for Evelyn’s pinafore. We got home in time to start cooking dinner.

In the middle of August, our vegetarian neighbors gave us three homegrown butternut squashes because they had too many. We steamed one and ate it for dinner right away, but after a few days of leftover squash, William and I were all squashed out. We needed to give squash a taste makeover! We made risotto, because everything is good when made into risotto!!! My handsome kitchen assistant did most of the stirring.

We also tried a new chicken recipe. Both were super yummy and went really well together. 

Butternut Squash Risotto
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Ingredients
  1. 1 lb. butternut squash cubes
  2. 2 T avocado oil
  3. salt & ground pepper
  4. 4 c chicken stock
  5. 3/4 c red onion, minced
  6. 1 T butter or ghee
  7. 1 c Arborio rice
  8. 1/2 c white cooking wine
  9. 1 c Parmesan, grated
  10. 1 t ground sage
Instructions
  1. Preheat oven to 400. Line a jellyroll pan with foil. Peel squash, half and remove seeds, cube into bite size pieces. Toss squash with oil, salt, and pepper and spread over prepared baking sheet. Roast 15 minutes. Stir and roast 5 more minutes.
  2. In a large saucepan, melt butter or ghee. Sauté onion, stir in rice, add wine and cook 2 minutes. Add chicken stock 1/4 c at a time stirring and cooking down between additions.
  3. Remove from heat. Stir in Parmesan, sage, and roasted squash.
Adapted from Adventures in Veggieland by: Melanie Potock
Adapted from Adventures in Veggieland by: Melanie Potock
Tag Sis, You're It! http://www.tagsisyoureit.com/
Lemon Pepper Chicken
Serves 6
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Ingredients
  1. 6 thin cut boneless skinless chicken breasts (about 2 lb.)
  2. 1 T fresh ground lemon pepper seasoning
  3. 1/3 c unbleached flour
  4. 2 T avocado oil
  5. 2 T butter
  6. 2 t lemon juice
  7. 1 t parsley flakes
Instructions
  1. Heat oil in a heavy skillet over medium high heat.
  2. Sprinkle chicken with lemon pepper. Then, dredge in flour.
  3. Panfry chicken 5 minutes per side, until cooked through. Remove to a serving dish and cover with foil.
  4. Remove skillet from heat. Melt butter, add lemon juice, and stir to deglaze pan. Pour over chicken and sprinkle with parsley flakes just before serving.
Adapted from Dinner at the Zoo
Adapted from Dinner at the Zoo
Tag Sis, You're It! http://www.tagsisyoureit.com/
Since we had a freak storm in the afternoon, during nap time, the evening was nice a cool. Perfect for a walk. We drove to the river trail near our house and walked 2 miles. Well, Mama walked 2 miles. William walked 1.5 miles:)

Our sun hat, which fit wonderfully at the beginning of summer, is hilariously small. Time to look for one on sale for next year:)

Love,

b