Macaroni & Cheese

Mmmmmmm...my tummy is feeling quite content with the amount of macaroni and cheese that was just consumed. Today's recipe comes from an old family friend (Marilyn Keeser), via my mother. Dave and Marilyn Keeser were friends of my mom and dad, and for some reason I cannot remember the connection of how they knew each other. But, oddly enough, I do remember how the song "She Drives Me Crazy" (which I have playing as I write this), by the Fine Young Cannibals, always reminded me of Dave Keeser...(weird)...which, inadvertently, makes me think of my dad. :) Again, I'm taken back to 608 Meadows Drive South in Richland, Washington where I grew up...ahh memories.

Here's a fun video...

When I told my mom I was going to make this recipe, she shared with me that the first time she ever had this macaroni and cheese was at the Keeser's house when she was pregnant with me, and Marilyn served it with coleslaw...her exact words were "nothing had ever tasted so good!" So tonight, in keeping with tradition, I had coleslaw with my macaroni and cheese too (and no, I'm not pregnant). :) Here's the macaroni...

AND, the coleslaw...

There's not a recipe for the coleslaw (it was prepackaged and pretty self explanatory), but here's the recipe for the macaroni and cheese...

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Macaroni & Cheese
from the kitchen of Marilyn Keeser (via my mom)

2 cups uncooked macaroni noodles
10 oz sharp cheddar cheese, thinly sliced (or regular cheddar or a combo can be used)
Seasoning salt to taste
Milk (2 to 3 cups)
2 tablespoons butter or margarine
Seasoned bread crumbs (optional)

Cook macaroni according to package directions; drain. Layer macaroni, seasoning salt, and cheese in 3 qt. casserole. Makes about three layers. Finish with a thin layer of macaroni. Dot with butter. Pour milk into casserole dish until it just comes to the top of the macaroni. Cover and bake 1 hour at 350 degrees. If desired, sprinkle seasoned bread crumbs on top and broil for a couple minutes for a crispy top. Or you could sprinkle on some grated cheese and bake uncovered for the last 10 minutes.
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I didn't have a 3 qt. casserole dish, so I just used a 9x13 pan. After reading the ingredients, I expected the macaroni and cheese to feel heavy as I was eating it, but since it's not cream based it doesn't feel as heavy as it sounds. It's definitely a different type of macaroni and cheese than we're all used to eating, but I would recommend giving it a try. And don't forget the coleslaw (pregnant or not)! :)

See you next time...I might do a couple side dishes later this week rather than a main dish. I'm thinking "Lemon-Blueberry Salad" and "Auntie Kynda's Easy Scalloped Potatoes"...my mouth is already salivating!

"Taste and see that the Lord is good; blessed is the man who takes refuge in Him." Psalm 34:8

Easy Soup

Sorry for the delay in my recipe makin’! I actually made this recipe on Saturday, but haven’t been able to post it until today. This recipe comes from one of my grandmothers, Bonnie Campbell (or, as I like to call her, Nanu). Nanu’s recipes are more towards the middle of my recipe book, but I’ve had my eye on this particular recipe for awhile, and I didn’t want to wait to try it out…it’s called “Easy Soup.” :) And the name doesn’t lie…it’s easy! Here’s the final product...

And here's the recipe...

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Easy Soup

from the kitchen of Bonnie Campbell

4 cups Progresso Minestrone soup (~two 19oz. cans)

1 1/2 lb ground beef, browned and drained

1 cup Rotel (~1 can)

1 cup ranch style beans (~1 can)

diced potatoes

Combine all ingredients and simmer 30 minutes.

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As I said before, this is a very easy recipe. And it tastes really good too! Instead of the ground beef, I used ground turkey (mainly because I recently bought a new kitchen utensil from Pampered Chef and I really wanted to use it). My new kitchen utensil is called the “Mix N Chop” and it worked great on the ground turkey. I have used ground turkey in recipes in the past, but it was very difficult to grind up with a spatula while it was cooking in the pan. But the “Mix N Chop” chopped that turkey right up with no problem…I was impressed (thanks Val for having the Pampered Chef party). :) Here's a picture of it...

More on the soup...the Rotel definitely gave the soup a nice “bite,” so if you don’t like spicy food I would use a milder version, or just a can of diced tomatoes. For the potatoes, I used a can of sliced potatoes and just diced them up in the can with a knife before I threw them into the pot. You can use fresh potatoes as well, but I went the quick and easy way. :) Now that I’ve been eating on the soup for a couple days, I also think a can of corn would’ve been good too. I’ll have to try that next time!

Thank you, Nanu, for your quick and easy dinner solution! I look forward to enjoying it a little bit longer. :)

"Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your body." 1 Corinthians 6:19-20

Grandma Doris's Chicken on the Run

Well, here I am again! And as I sit writing this, my apartment is filled with nostalgia, and a familiar smell that I haven't experienced since I was a child...chicken and rice. My mother was a busy woman, but always made sure she provided us with balanced meals. And one that I remember quite well is chicken and rice. I can picture the kitchen at our house as we were growing up...mustard colored counter tops, laminate flooring, us doing homework at the kitchen table, my mom (quickly) cooking dinner, and my dad just coming in from a quick jog. It's amazing to me how something as small as a familiar smell can put you in a time machine back to a world that feels so far away, but so close at the same time.

As I said in my previous post, today's recipe is called "Grandma Doris's Chicken on the Run." And, as you can clearly see, it comes from my Grandma Doris. :) I have many fond memories of visiting her and Grandpa Oscar in Longview, Washington as I was growing up. My brother and I would sleep in the little bunk beds upstairs, and look forward to visiting our aunts, uncles, and cousins who also lived in the area. Whether it was raining (which most of the time it was) or the sun was shining, we always left Longview with special memories to last a lifetime. I am so thankful that God created family, and that He created us with the desire to spend time with and appreciate them. :)

Well, here's tonight's product!

And as I travel through my recipe book of memories, I also want to post a picture of the recipe book, so here it is...

Back to the food--the chicken and rice was amazing (either that, or I was ravenously hungry, but I'm going to stick with my first statement). One negative part about making these yummy meals is that I typically get off work between 6 and 7pm, and I get home pretty late to make an entire meal. Tonight's meal took 2 hours to cook, and even though I prepped as much as I could last night, there's only so much you can do prior (this afternoon I found myself wishing that my oven had a timer and would turn on by itself). I'll add my tips and comments about the recipe after it's posted, so let the recipe posting begin!

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Grandma Doris's Chicken on the Run

from the kitchen of Grandma Doris

1 can cream of mushroom soup

1 can cream of celery soup

2 cups milk

2 1/2 cups instant rice (uncooked)

chicken pieces--breasts, thighs, legs, etc. (enough to fill up a 9x13 pan)

1 pkg dry onion soup mix

Heat soups with milk on stove. Place rice in greased 9x13 pan. Pour soup mixture over rice. Mix in so all rice is moistened. Cover with chicken pieces. Sprinkle with onion soup (this works best if you mix up the dry onion soup mix with a fork first while it is still in the package--sometimes it is lumpy and the dehydrated onion pieces are all on top). Cover tightly with foil. Bake at 325 degrees for 2 hours. Serves approximately 4 people.

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You can use any chicken pieces you would like. I used chicken breasts, but I'm sure any other pieces of chicken would be good too. I also coupled my dinner with a side salad, and that was very tasty! I'm sure there are many variations to chicken and rice, so if you have any other ideas please post them! I'm still trying to figure out why this recipe is called "Chicken on the Run" because it takes awhile to cook. However, the prep time isn't bad, so I guess you can prepare it on the run and then run around and do laundry and such while it cooks! :) I will definitely be making this for Victor next time he's home.

If you want to post comments or suggestions, I believe you have to create a profile through the website that supports the blog, or something like that. But I encourage you to create the account because I really want to hear your comments and suggestions. There's more than one way to skin a cat!

I am now going to finish my cinnamon raisen toast (another memory from when I was young), and attempt to bring the time machine back to 2011...see you next recipe!

"So whether you eat or drink or whatever you do, do it all for the glory of God."

1 Corinthians 10:31

Pork Tenderloin

Wow, I never thought I would start a blog...but here goes nothin'!

I've found myself with too much time on my hands lately, therefore I have decided to set a goal for myself (which I do not do very often). It's not a big goal, but it's still a goal. I've never been one of those people that set great aspirations for themselves when they were 5 years old, and worked and worked and worked until they accomplished them. That's just not me, and not the way God created me. There are days when I think it would be nice to feel that way, but then I remember that I have a husband who has enough goals and dreams for the two of us {I love you Victor}. So today, I started something, and (gosh darnit) I'm going to finish it! It's a little "spin" off of the movie Julie & Julia, but with my own little twist. When I got married, Don gave me a very thoughtful gift...a family recipe book. He contacted multiple family members and asked for favorite recipes of their own that they would be willing to share with little newlywed me. I have used the recipe book multiple times, but I wanted to go further. Twice a week, I am going to make a family recipe from my wonderful recipe book and post comments and pictures here on my blog! I am very excited!!!

Don has introduced me to foods I never knew I liked, nor existed! When I moved from Washington to Arkansas at age 17, I went from eating grilled cheese sandwiches...to ribeye steaks. It was definitely an upgrade in taste, not to mention price. :) In honor of the man who started the recipe book, the first recipe I started with comes from Don, and is a family favorite..."Pork Tenderloin!" The "Pork Tenderloin" recipe consists of pork tenderloin (obviously), green bell pepper, white onion, a few spices, and that's it! After an hour and a half in the oven, you have a very tasty meal. We've always eaten it with plum or apricot jelly...it's yummy! Now I'm going to attempt to attach a picture.




So there's my first blog entry! I now have leftovers for three more meals, and will make my mother very happy when I don't stop by a drive through window for lunch tomorrow. :) I'm planning on making my next recipe on Tuesday evening, which will be "Grandma Doris's Chicken on the Run." I've never made chicken and rice before, so it should be interesting!

Pork Tenderloin
from the kitchen of Don

1 pork tenderloin (large or small)
1 white onion, chopped
1 green bell pepper, chopped (you can add red or yellow bell peppers as well)
2-3 T extra virgin olive oil
salt, pepper, lemon-pepper, and Chacheres seasonings to season
apricot or plum jelly (optional)

Season the pork tenderloin with salt, pepper, lemon-pepper, and Chacheres. If you have a large tenderloin, line the two pieces up in a 13x9 pan. If you have a small tenderloin, slice a trench down the middle to make room for the onion and bell pepper. Mix the chopped onion and bell pepper with 2-3 tablespoons extra virgin olive oil, and microwave for 1 minute. Spread the onion and bell pepper mixture between the two halves (or in the trench) of the tenderloin. Wrap the tenderloin in foil, and cook at 400 degrees for 1 hour for the small tenderloin, or 1 1/2 hours for the large tenderloin. Serve with apricot or plum jelly (optional). A large tenderloin serves approximately 4-6 people.

"For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11