Tag Archives: Cheesy

Goulash ~ an Old Stand-by in a New (Old) Dish

19 Nov
Cheesy Baked Goulash

Cheesy Baked Goulash in Vintage Enamel-Ware

This is not a new recipe but it gave me a chance to use one of my new (old) casserole dishes I picked up at a garage sale a few months ago. It is vintage enamel-ware from the 1980s made by Lincoware, in the Lauria design. It came in a nesting set of three for only $1 each. How cool is that?

Some nights just call for your stand-by comfort casserole, and last night was no exception. This is one of my daughter’s favorite meals I make, and she actually happened to be home for a Friday night, of all things. I had a half-pound of ground beef left in the freezer needing used up, so halved the recipe and in doing so the vintage casserole dish became a perfect vessel for cooking the smaller portion.

However, I do have a new recipe I’m working on using the sous-vide technique, and will take a whopping 24-hours to cook! And no, I’ll not be slaving over it that entire time, I’ll be off doing my usual housework and PT exercises (and sleeping for a portion of that) while the cooking device does the work for me!

I’m also copying the goulash recipe below for any newcomers hesitant to click on a linky to get it. This takes less than an hour to make, which is always a winner in my book! Enjoy!

Cheesy Baked Goulash

Cheesy Baked Goulash

Cheesy Baked Goulash

1 pound ground beef
2/3 cup chopped onion
Ground black pepper, to taste
2 teaspoons minced garlic
1 cup dry elbow macaroni pasta
1 15-ounce can tomato sauce (or 2 8-0unce cans)
1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 cup shredded cheddar cheese
1/2 cup shredded Mozzarella cheese

Preheat oven to 350 degrees and set a pot of water on to boil for the pasta.In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed.

When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.

Next add the cheddar and mix until cheese is melted. Stir in the cooked macaroni until combined. Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes. Let rest about 5 minutes, then serve with buttered bread, and a salad if you want.

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Cheesy Baked Goulash

9 Apr
Cheesy Baked Goulash

Cheesy Baked Goulash

 

Cheesy Baked Goulash

Cheesy Baked Goulash Just out of Oven

Howdy friends and family! This is a repost recipe from three years ago that never got much attention from my readers, minus the intro paragraphs. Unfortunately, we had a series of three medical events in the house recently that has prevented me from creating a new recipe for you this week. (One event was an excruciating back spasm that lasted an hour and a half before I felt I wasn’t going to die. After multiple trips to both my doctor and chiro, I now have the pain under control.)

The other event was too low of blood pressure, and I thought I would pass out so had to have my high blood pressure meds adjusted. The third event involved my daughter but she’s healing up nicely since an outpatient procedure. However, on the first day I felt well enough to cook, I dragged out my old stand-by recipe for this dish of Cheesy Baked Goulash. My daughter requests this often, and for my new readers, I am glad to share it with you. I am also fortunate to have a hubby that cooks and for takeout pizza, ha! Happy Spring!

Cheesy Baked Goulash

1 pound ground beef
2/3 cup chopped onion
Ground black pepper, to taste
2 teaspoons minced garlic
1 cup dry elbow macaroni pasta
1 15-ounce can tomato sauce (or 2 8-0unce cans)
1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 cup shredded cheddar cheese
1/2 cup shredded Mozzarella cheese

Preheat oven to 350 degrees and set a pot of water on to boil for the pasta. In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed.

Browned Burger and Onions

Browned Burger and Onions

When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.

Cooked Macaroni and Tomato Beef Sauce

Cooked Macaroni and Tomato Beef Sauce

Or you can be like me and forget the parsley until later. Next add the cheddar cheese (or perhaps parsley if you forgot) and mix until cheese is melted. Stir in the cooked macaroni until combined.

Cheddar Cheese and Parsley Added

Cheddar Cheese and Parsley Added

Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes.

Cheesy Baked Goulash

Cheesy Baked Goulash

Let rest about 5 minutes, then serve with buttered bread, and a salad if you want.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Cheesy Baked Goulash

Cheesy Baked Goulash

Lipstick on a Pig Texas Chicken Spaghetti

9 Jan
Lipstick on a Pig Texas Chicken Spaghetti

Lipstick on a Pig Texas Chicken Spaghetti

Some dishes are just not photogenic. I made this dish last week and the family just gobbled it up and it got raves all the way around. So when I went to take a final “plating shot” I scattered some cilantro over the top of it and thought, “you know, this is just like putting lipstick on a pig.” HA! But mind you, this slow cooker dish is just the ticket for a bowl full of creamy, cheesy, chicken-noodley goodness. You will be licking that bowl clean! (And even better, this recipe is completely versatile!)

WARNING: Unpleasant food photos ahead. Really, there is nothing very appetizing to look at while making this dish. But the taste…! And yes, I am making fun of my photography, because sometimes it just works out that way. 😉

Lipstick on a Pig Texas Chicken Spaghetti

1 large boneless, skinless chicken breast (mine was 12 ounces, and frozen!)
Salt or Mrs. Dash and ground pepper, to taste
1/2 cup chopped onion
1/2 cup diced tomatoes (canned or otherwise, with liquid)
1 roasted Hatch chile, peeled, seeded, and diced (or sub with 2 tablespoons of canned diced green chiles)
2 1/2 cups homemade chicken stock (or sub low-sodium store-bought broth)
4 ounces spaghetti noodles, uncooked
2 ounces cream cheese
1 1/2 cups grated cheese, any kind (I used half Gruyere and half sharp cheddar)
1 teaspoon New Mexico chile powder (or regular)
1 teaspoon lime juice
Cilantro, for garnish (the lipstick on the pig!)

Season the chicken breast with salt or Mrs. Dash and pepper, to taste, then add to the crockpot. I actually added mine in frozen, no need to defrost — really!

Peeled and Seeded Roasted Hatch Chile Pepper

Peeled and Seeded Roasted Hatch Chile Pepper ~ Hmmm, how exciting.

Chop up the onion and peel and dice that roasted pepper. Wait, you don’t have a roasted Hatch chile pepper sitting around? Canned is fine.

Veggies and Chicken

Veggies and Chicken ~ Can’t see the raw chicken? You don’t want to. Trust me.

Toss in the onions, tomatoes, chiles and chicken stock/broth. (And I used turkey stock, see how I am?) Cover and cook on high for 4 hours.

Remove chicken breast and cover with foil until cool enough to handle. Shred the chicken with a fork and add back to the crockpot.

Shredding the Chicken

Shredding the Chicken ~ Hey, let’s take a really close up shot of the shredded chicken so you can even see the tomato bits stuck to it!

Grate your cheeses. No, don’t grate the cream cheese.

Grated Cheeses

Grated Cheeses ~ Finally, something tolerable to view. But it’s just cheese.

Break the uncooked noodles in half and add to the pot along with with the cheeses, chile powder and lime juice.

Adding the Dried Spaghetti

Adding the Dried Spaghetti ~ Really Kathryn? That’s just ick.

Stir around as best you can, then cover and cook for another half hour to an hour until the noodles are done. Give it one final stir to incorporate well, then serve in bowls garnished with lipstick, um, cilantro. 😀

Texas Chicken Spaghetti

Texas Chicken Spaghetti ~ Because putting a really old crockpot in the background with half-spent cilantro makes it look better, right?

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Cheesy Baked Goulash

26 Mar
Cheesy Baked Goulash

Cheesy Baked Goulash

How many of you have moms or grandmas out there that made this when you were growing up? (Or at least a version of it.) Lots of hands, huh? I am in that crowd of hands, except my mom made it with that red and white can of tomato soup. Yes, I loved it growing up, too. But tastebuds mature, and I fell away from thinking I would ever like Americanized Goulash again.

Until the night I made this from scratch! Wowee! What was I waiting for? I even got thumbs up from my teenage daughter and her friend spending the night, and that is AFTER they ate a value-meal Sonic hamburger (at their begging) at almost 4 pm in the afternoon as a snack. (My husband dutifully drove them to the fast-food drive-in, as I was still working. It’s Spring Break this week in my neck of the woods and the kids are restless and hungry all the time!)

I hauled out my old cookbooks from college where I figured there would be a version or two of this recipe to adapt. I was astounded I couldn’t find any variation of it, even in my trusty Good Housekeeping cookbook from 1981. Am I dreaming I ate this growing up? I wondered then if it was a Hamburger Helper version I was thinking of that my mom added the soup to. Or maybe she made it up herself? Nonetheless, I scraped together a recipe from all the online versions I found. I am happy to say that it’s a keeper, and definitely in the rotation for a quick weeknight meal made with ground beef. One cannot have too many of those on hand with a hungry teenager around.

Cheesy Baked Goulash

Cheesy Baked Goulash Just out of Oven

Cheesy Baked Goulash

1 pound ground beef
2/3 cup chopped onion
Ground black pepper, to taste
2 teaspoons minced garlic
1 cup dry elbow macaroni pasta
1 15-ounce can tomato sauce (or 2 8-0unce cans)
1 jar homemade canned tomatoes diced, or 1 can low-sodium diced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried parsley
1 cup shredded cheddar cheese
1/2 cup shredded Mozzarella cheese

Preheat oven to 350 degrees and set a pot of water on to boil for the pasta. In a large skillet over medium-high heat, add the burger and chopped onions, then grind a bunch of black pepper over it. Cook until beef is browned and onions are translucent. In the last minute or so, add the minced garlic. Drain any grease, if needed.

Browned Burger and Onions

Browned Burger and Onions

When the water is boiling for the pasta, add the macaroni and cook until just before al dente, then drain and set aside. It will cook more in the oven. Meanwhile, add the tomato sauce, diced tomatoes, soy sauce, sugar, and herbs to the ground beef and stir to incorporate.

Cooked Macaroni and Tomato Beef Sauce

Cooked Macaroni and Tomato Beef Sauce

Or you can be like me and forget the parsley until later. Next add the cheddar cheese (or perhaps parsley if you forgot) and mix until cheese is melted. Stir in the cooked macaroni until combined.

Cheddar Cheese and Parsley Added

Cheddar Cheese and Parsley Added

Pour into a 2-quart casserole dish sprayed with oil. Top with the Mozzarella cheese and bake for 30 minutes.

Cheesy Baked Goulash

Cheesy Baked Goulash

Let rest about 5 minutes, then serve with buttered bread, and a salad if you want.

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

Cheesy Baked Goulash

Cheesy Baked Goulash

 

Cheesy Cauliflower with Cauliflower Panko Topping

18 Dec
Cheesy Cauliflower with Cauliflower Panko Topping

Cheesy Cauliflower with Cauliflower Panko Topping

I’m doing a bit of experimenting with my cooking to help decide what I plan on making for the second round of the Diced! competition. Thank you so much to all who voted for me, as I made it to the second round at the top of the leaderboard. I couldn’t have done it without you!

This particular recipe uses two of the four required ingredients. You can probably figure out what one of them is. I won’t be posting my final recipe until it’s up for voting next round, but in the meantime I can share my experiments with you.

Riced Cauliflower

Riced Cauliflower

My husband made a ham for Sunday dinner, and asked if I could make one of the sides. Little did he know I had already planned on making this cheesy cauliflower dish, so it worked out perfectly. My original recipe for this includes mushrooms and doesn’t have a bread topping, but we didn’t have any mushrooms anyways so I just omitted them. (Which is just as well since my daughter doesn’t like mushrooms. She’s not a big fan of cauliflower either, but she’ll still eat it.)

When all was said and done, I think my experiment worked. That can be considered both good and bad, because now I have to decide whether I want to use this technique for the contest dish. So many decisions! But, in the meantime, here is a new side dish with an unusual but great topping:

Cheesy Cauliflower with Cauliflower Panko Topping

1 head cauliflower, broken into florets
1/4 cup Panko bread crumbs
3 tablespoons butter, divided
1/8 teaspoon paprika
2 tablespoons flour
1 cup milk
1 teaspoon yellow mustard
1 cup shredded cheddar cheese
Ground white pepper, to taste

Preheat oven to 375 degrees. “Rice” a couple of the cauliflower florets, using a grater, until you have about 1/4 cup of riced cauliflower. Add it to a small bowl or measuring cup, then add the 1/4 cup Panko bread crumbs. Melt one tablespoon of the butter with the paprika, then mix well into the cauliflower/Panko mixture. Set aside.

Riced Cauliflower and Panko

Riced Cauliflower and Panko

Cook the cauliflower to al dente, either by steaming, microwave, or pressure cooker. I’m a fan of the pressure cooker, as it takes hardly any time! When it’s done cooking, place it in a casserole dish and cover.

Meanwhile, add the butter to a saucepan over medium heat until melted. Add the flour, and stir until a paste is formed. Quickly pour in the milk, whisking until all the lumps are out and the sauce has thickened. Add the mustard, then stir in the cheddar cheese until it melts and the sauce starts to bubble. Add ground white pepper to taste.

Stirring in the Cheese to the Sauce

Stirring in the Cheese to the Sauce

Pour the cheese sauce over the cauliflower, then top evenly with the cauliflower/Panko mixture. Bake uncovered for about 20 minutes until the topping has browned lightly. Remove and serve immediately.

Cheesy Cauliflower Ready to Bake

Cheesy Cauliflower Ready to Bake

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Download and Print this Yummy Recipe!

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