Stir Fry Goodness!

I love stir fry!  Love it!  You don't need a Wok to make a delicious stir fry dinner.  I just use my electric skillet but really any large frying pan will do.  And I just discovered a secret to making a fabulous stir fry meal...

These Panda Express Sauces are to die for!  I have tried the Kung Pao and the Orange Sauce and they were both so yum-e!  I bought them at the grocery store but my married daughter told me she found the Orange Sauce at Costco in Utah.  I looked at our Costco but didn't see it.  Hopefully they will carry it soon!

Here's what I did:

I cut up two pieces of boneless, skinless chicken breasts into bite size pieces.  I also cut up half of a large onion and then I browned them in my skillet with a little bit of olive oil.

 Once the chicken was nice and brown I added 2 chopped zucchini and a small can of water chestnuts and continued to cook it until the zucchini began to brown and became a little bit tender.

Next I added a little less than 1/2 the bottle of Kung Pao Sauce and mixed it all together.  I let it cook for a few minutes then added a handful of peanuts..

Serve it over rice and you have super yum-e and really healthy Kung Pao Chicken Dinner!

For the Orange Chicken...

I did basically the same thing except instead of zucchini, water chestnuts and peanuts I used carrots, celery and orange, red and yellow peppers.  I still used the same amount of chicken and onions, then once they were brown I added the carrots and celery and cooked it until the carrots were slightly soft.  Then I added the peppers and cooked it for a couple of minutes before adding the sauce.

My whole family loved these dinners!  My teen daughter went crazy for the Orange Chicken, but she loved the Kung Pao, too.  These meals were a big hit with my family.  These recipes fed four of us with a little bit leftover.

I really encourage you to give this a try.  You can serve it with some fresh fruit and/or a green salad and that's about all you need for a great dinner that will make you a true hero in the eyes of your hungry family!

Hope you enjoy stirring it up!

Sam the Cooking Guy Chili Dogs

1 package Hebrew National Hot Dogs
1 package hot dog buns
1 pound bacon
1 medium onion, chopped
2 cans chili
Grated cheddar cheese

Cut bacon into 1" pieces and fry in pan with onion until bacon is crispy.  Remove from pan and place on paper towels to absorb extra bacon grease.

Drain most of bacon grease from pan.  Slice hot dogs the long way, but don't slice all the way through.  Place sliced side down in frying pan and cook on both sides until brown.

While hot dogs are browning, place hot dog buns on cookie sheet.  Butter buns then sprinkle with Parmesan cheese.  Place in broiler until brown and crispy.

I forgot to take a picture after the buns were browned, but this is what they look like going into the broiler.  Just brown them, don't burn them. 

Place the chili in a microwave container and heat in microwave until very warm.

Place browned hot dogs into browned buns.  Spoon chili on top of hot dogs, then sprinkle with bacon and onion mixture.

Sprinkle with cheddar cheese.

Place back in broiler just until cheese is melted.

Eat with a fork and knife.  Or, if you're really brave, use your hands.  Extra napkins required!

From whence it came:  If you don't live in San Diego you might not know about Sam the Cooking Guy.  And if that's the case, I'm sorry.  If I was going to be honest I would have to admit that I have a little crush on Sam.  I am a softie for a man who can cook...and grill...and broil...and bake!  Sam has a little local cooking show on a little local San Diego station that broadcasts the Padres games.  He's hot!

Did I just say he's hot?  I'm so sorry.  I just got carried away thinking about Sam and his kitchen.  I'll tell you a little secret, but you have to promise not to tell The Spy Who Loves Me.  The Spy is in the process of ordering new glasses.  (Yes, The Spy is a four eyed Spy.)  I'm leaning him toward a pair of glasses similar to Sam's, but I'm not telling him about the Sam part.  I'm just telling him they are cool.  And they are.  And so is Sam!

Why it's blogable:  My teen son and I were watching Sam one night when he made these chili dogs and my teen son got down on his hands and knees and begged me to make these.  I'm not a huge lover of hot dogs.  I'm what you might call a hot dog snob.  I will only eat Hebrew National hot dogs and I like the low fat ones the best.  They taste just as good as the regulars but lots less fat and calories.  (Until you cover them with bacon, chili and cheese.  Then all bets are off!)  Anywho, I can't say no to my boy so we made these chili dogs and the teen son and The Spy instantly fell in love.  I hadn't made them again for quite a while because they are about as hard on your heart as any recipe I've ever tried, but then we went on vacation to the cabin in the woods and I just knew this would be the perfect cabin dinner.  And it was.  Everyone loved 'em.  Everyone, that is, except our cardiologist.  I told you, they are not heart friendly.  This is a once a year, special occasion, cabin in the woods, camping near a creek, teen son begging on bended knee kind of meal. 

Hope you enjoy stirring it up!

Breakfast...or dinner...Scramble

5 medium sized red potatoes, cut into cubes
1 lb. bacon, cut into bite size pieces
1/2 medium onion, chopped
1/2 green bell pepper, chopped
10 eggs
1 c. grated cheddar cheese

Place potatoes into microwave container with an inch or so of water and cook in microwave for 10 minutes until soft.  While potatoes are cooking, fry bacon in frying pan.  When bacon is crispy, remove from pan and drain grease.

Place onions and bell peppers in frying pan and saute until tender.  Add cooked potatoes and sprinkle with Montreal Steak Seasoning or salt and pepper.  Cook until potatoes are slightly brown.

Add beaten eggs to potato mixture and when eggs are almost fully cooked, add bacon.  Stir until eggs are done and top with cheddar cheese.  (Feeds five.)

From whence it came:  Me!  This one came from me!  I've been making this for my family for many years, and they all really like it!  I know it's not super original, but it is super yum-e!

Why it's blogable:  This is a hearty, although not necessarily heart healthy, breakfast or dinner.  Tonight we had this for dinner and everyone at the table was all smiles.  I served it with cinnamon toast and I was a hero!  I should have and normally would have also served it with fresh fruit, but we're getting ready to go on vacation and I'm not buying groceries before we go, so we are fruitless.  We probably eat this recipe more for dinner than we do for breakfast, mostly because I don't always have time to make a big breakfast, and as far as dinners go, it's a pretty easy one.  Today I was sitting at the beach, with my toes in the sand, and a diet coke in my hand, and I was thinking about what in the world I would stir up once I got home.  On the way home I realized I had everything I needed for this yum-e scramble, so I got busy and made Breaker...or Dinfast.  Call it what you want, us Andersons call it good!

Oh, and just so you know, The Spy Who Loves Me LOVES having breakfast for dinner.  If I'm in the mood to make The Spy happy, I make breakfast for dinner.  It's a sure fire way to put a smile on The Spy's face.  If, however, The Spy is on my nerves, which does happen occasionally, I make spaghetti.  The Spy is not a huge fan of Spaghetti.  Making Spaghetti when The Spy is on my nerves is my passive aggressive way of saying, "I have one nerve left, and you are standing on it!"  I have a few passive aggressive ways of dealing with The Spy, but I can't tell you what they are because then The Spy might realize that these little things aren't an accident, they are my way of avoiding sitting on the couch of a therapist.  And they work!  I have yet to plop my buns on a therapeutic couch.  OK, since you're begging, I'll tell you how I passively aggressively deal with The Spy.  But you have to promise not to tell him.

First of all, you should know that passive aggressive behavior runs in my family.  I learned it from my mom, who is seriously the nicest person you would ever want to meet.  My mom would never ever hurt a fly.  Well, that's not exactly true.  One day she fed a fly...actually more like a gnat...to my dad in a peanut butter and jelly sandwich.  It was a brilliant move, if I do say so myself.  My dad was on my mom's nerves one day and while she was making him a PB&J for lunch, a poor little innocent gnat happened to be buzzing around the kitchen.  My mom, in all her brilliance, put a piece of bread in each hand and clapped them together, capturing that gnat right in the middle.  Then she sliced that sandwich in half and handed it to my dad, probably with a smile on her face.  I know many of you don't know my mom, and I guarantee those who do will be shocked to know about this incident.  My mom is as nice as they come, but even she has her limits.  She is my hero, and my mentor, especially when it comes to the art of being passive aggressive.

So, I promised to share one more way I passively, aggressively deal with The Spy when he is on my nerves.  Here it is...remember...it's a huge secret.  Raise your right hand and promise to never ever tell The Spy about my evil ways.  OK, now that I've brought you into the circle of trust, I'll tell you.  If The Spy happens to be on my nerves on Monday, which is laundry day, I fold a dark blue sock with a black sock, and then I put them in his sock drawer.  There, I said it!  And The Spy gets up very early in the morning, when the light isn't so good, and he doesn't have a clue that he's putting on two different colored socks.  Truth be told, he may never even realize it.  But that's not the point.  The point is that I know it, and it makes me grin...an evil, Grinch-like grin!  I know what you're thinking..."Pam is a passive aggressive genius!"  And you're right!

Are you worried that The Spy might find out my evil and twisted secrets?  Don't worry, he doesn't read this blog.  Which, now that I think about it, kind of ticks me off!  Actually, it really ticks me off!  Gotta run...I've got socks to fold and a batch of spaghetti that needs to be stirred up!

Here's the printable:
Breakfast...or dinner...Scramble

Hope you enjoy stirring it up!

Chicken Parmesan

5-6 boneless skinless chicken breasts
1 block grated mozzarella cheese
1/2 c. Parmesan cheese
1 jar marinara sauce

Lay the thawed chicken out in a 9x13 pan.  Cover with grated mozzarella then tomato sauce.  Sprinkle grated Parmesan over the top.  Bake at 375 for 30 to 40 minutes.

From whence it came:  A wonderful gal named Rowena gets the credit for this recipe.  And she deserves a lot of credit, because it's so so good!  Rowena served this recipe at her daughter's wedding reception a year or so ago and we all just loved it.  Because Rowena is so generous, she shared it with us and now I'm sharing it with you.  Thanks for the super simple and super yum-e recipe, Rowena!

Why it's blogable:  When an entire gang of wedding guests is in love with a recipe, it's certainly blogable.  And, look how super simple this recipe is, and it's pretty healthy, too!  What's not to love?  It's truly love at first bite.  I promise!

A few tips from Janice:  Because Rowena was very busy fulfilling her role as mother of the bride on that special day, she had our great friend and super amazing cook, Janice, prepare and bake the chicken for her.  Here are a few tips in Janice's words:  "Rowena gave me boneless chicken breast halves which I skinned and cut into thirds. There was enough mozzarella to completely cover the chicken in the pan. The tomato sauce was Marinara sauce and the Parmesan was fresh. The ingredients she gave me filled two half sheet pans. I had 15 lbs of frozen boneless chicken breasts, 2 big blocks of mozzarella, four jars of organic Marinara sauce, and a sandwich size baggie full of the freshly grated Parmesan (her kids took care of that part). I cooked it about 50 minutes because I had so much of it in the oven. It was about 30 minutes from my oven to the reception table which I think helped "set" everything."

Click here to get the printable:
http://www.scribd.com/doc/34086750/Parmesan-Chicken

Hope you enjoy stirring it up!

Chicken Pesto

9 pcs. of boneless, skinless chicken breast
Pesto sauce
Olive oil
Parmesan cheese
Provolone cheese (9 slices)
Proscuitto ham (9 slices)
Italian bread crumbs

Pound chicken with a meat tenderizer.  Coat with pesto.  Top with a slice of provolone cheese and ham. Fold or roll chicken. Roll again in pesto sauce and bread crumbs.  Sprinkle with parmesan cheese. Drizzle olive oil.  Bake for 30 - 35 minutes at 350 degrees.

From whence it came:  This is another recipe from one of the best cooks I know, Janice Luncford.  Janice made this chicken for a church dinner and everyone went crazy!  Crazy in a good way.  Not crazy like sitting in a white padded room wearing a straitjacket crazy.  Crazy like give me this recipe or I'm going to do something crazy!  That kind of crazy!  Thanks for making us all crazy, Janice! 

Why it's blogable:  Like I said, any food that turns a group of calm, scripture reading, church going folks crazy is blogable.  This is the recipe that inspired my very own recipe that I like to call Yummiest Chicken Ever.  My recipe is the lazier and cheaper version of this recipe.  But even though this recipe is a little bit more work, and a little bit more money, it's worth it.  Try it for yourself.  And don't blame me if it makes you crazy!

Hope you enjoy stirring it up!

Steak San Marcos

2 lbs. chuck steak or London broil – 1” thick, cut into bite size pieces
1 envelope onion soup mix
1 can Italian peeled tomatoes
1 t. oregano
Pepper and garlic powder to taste
2 T. olive oil
2 T. wine vinegar

In crock pot arrange meat; cover with onion soup and tomatoes.  Sprinkle with oregano, garlic powder, pepper, oil and vinegar.  Cook on high about six hours.  Serve over bow tie pasta.  Serves 4-6 people.

The original recipe said to cook it in a covered skillet for about one and a half hours until the meat is tender, but I always make it in the crock pot.

You can double the recipe!

From whence it came:  Once again we have a fabulous recipe, thanks to my fabulous friend, Kerinda VanWagoner.  I asked her if I could post this yum-e recipe on my little blog and she said yes, as long as I said something "nice and gushy" about her.  She is really high maintenance!  But a deal's a deal so here we go.  Kerinda has the voice of an angel.  If you've never had the privilege of hearing her sing, I am really sorry.  You're missing out on some serious goose bumps!  I've been fortunate to hear her sing on many occasions and I can say that she's never pitchy.  Simon, Randy, Ellen and Kara would love her!  If only she weren't so old, she could be the next American Idol.  Hey Kerinda, good news, Simon's new show, The X Factor, has no age limit.  You could be the next Susan Boyle!  (I think I may have just veered away from the "nice and gushy" requirement.  I guess I should admit that Kerinda is younger than me.  She's not all that old.  Just a little bit!)  Thanks for sharing your Steak San Marcos Recipe with us, Kerinda.  I'll make it for the celebration dinner we throw when you win The X Factor!  (Was that "nice and gushy" enough?)  Trust me, she'll make a comment and let us know.

Why it's blogable:  This is one of my favorite things to make for dinner.  I like to make it for Sunday dinner because it just cooks away while we are at church.  Quite often I assemble it in the crock pot on Saturday, pop it in the fridge, then just plug it in on Sunday before we leave for church.  When we come home the house smells amazing!  This recipe is delicious and you can make it more nutritions by using whole grain pasta.  I love whole grain pasta!  And I love it even more when it's covered with Steak San Marcos!

Hope you enjoy stirring it up!

Click here to get the printable:
http://www.scribd.com/doc/34085495/Steak-San-Marcos

Meat Pie

1 lb. lean ground beef
2 very large potatoes
1 can French onion soup
1 T. Worcestershire sauce
Salt and Pepper to taste
1 c. grated cheddar cheese

Brown meat and drain.  Add soup, Worcestershire sauce, salt and pepper.  Simmer until most of the liquid is absorbed.

Meanwhile, boil potatoes until tender; drain and mash.  Put the meat in a casserole dish and cover the meat with potatoes.  Top with cheddar cheese.

Bake at 375 degrees for 15-20 minutes.

From whence it came:  This recipe was published in a church cookbook by my really good cook of a sister-in-law, Geralene.  I've shared a few of her other yum-e recipes and this one is a winner, too!

Why it's blogable:  This is a kid friendly recipe!  The Spy Who Loves Me likes this as well, but he's just a big kid so that's no surprise.  My kids have always liked this recipe and now that they're cool teenagers they still do.  My teen daughter asked me to make this the other night and I didn't have all the ingredients on hand so I got my act together and made it tonight.  And she was happy.  Until her pesky brother started bugging her at dinner.  Then she wasn't happy.  Then she was ticked off.  And cranky.  So she shot him her very best stink eye, and he just laughed.  And then she was even more ticked off.  Are you folks getting a picture of our dinner atmosphere tonight?  It wasn't a Norman Rockwell moment, that's for sure.  But the good news is that we ate together as a family.  And we narrowly avoided a food fight!  I'm pretty proud of us!

Getting back to the recipe:  Sometimes I double the recipe because this is good leftover.  Also, sometimes I use dry onion soup instead of the canned stuff.  If you use the dry mix, just add it to two pounds of ground beef along with two cups of water, and cook it until most of the water cooks off.  Just let it simmer and the water will magically disappear.  If you're in a hurry you can use instant mashed potatoes.  I've done that sometimes, but it is better if you use real ones.  And speaking of the potatoes, I always add a little bit of evaporated milk and butter to make them creamy and flavorful.  Just add enough to get the consistency you like. When I made this tonight I didn't double the recipe but I used six medium potatoes.  We like lots of potatoes in our pie.  You can do it however you think is best.  There is no right or wrong way to make this recipe.  Try it out and you'll see what I mean.

Hope you enjoy stirring it up!

Pork Salad

Dressing:
Throw all of these into the blender:
1pkg ranch dressing mix - mix according to package directions –
  Do not use low fat, be sure to use regular mayo
2 large tomatillos rinse and throw in blender –
  They look like green tomatoes with a skin on them
Cut off stem and add two whole jalapeno peppers –
  Use only one if you don't like it too spicy
1 bunch cilantro-
Just cut off part of the stems and throw the whole thing in the blender
Juice of one small lime

Rice:
For every three cups of rice, add one small can of diced green chilies and about 1 teaspoon of chicken bouillon

Meat:
Buy a nice pork shoulder roast, cook in the crock pot for a few hours, then drain a little and shred. Add one large can of green Enchilada sauce and equal part of brown sugar (just fill the empty sauce can with brown sugar to measure) Let the meat simmer in this for a little while.

Layer:
Rice, meat, black beans, Romaine lettuce, chopped green onions and top with dressing.  You can squeeze some fresh lime on top, too!

From whence it came: A really wonderful gal named Maria Hudson published this fabulous recipe in a church newsletter. She served it at her daughter's wedding and then was kind enough to share the recipe with everyone. Recently, my friend Shannon, made it for her son's wedding reception and it was a huge hit! Thanks for sharing this recipe with all of us, Maria! It's as sweet as you are!

Why it's blogable: Just make it and you'll see why. It is such a great recipe. The pork is really sweet, which might sound weird, but it's not weird at all! It's good! The rice has a great flavor when you add the green chilies. I am a huge fan of green chilies! Love them! And let's take a minute to discuss this salad dressing. Guys, this is truly truly delicious stuff. If you've ever eaten at Cafe Rio, this is very similar to their house salad dressing. And if you've never eaten at Cafe Rio, run! Run to Cafe Rio right now! It's my favorite Mexican Food in the whole wide world!

One word of warning:  Unless your mouth is made of steel, you might want to use just one jalapeno in the dressing.  And because I'm a bit of a wimp when it comes to spicy stuff, I remove the seeds.  Did you know that most of the heat is in the seeds?  I learned that watching the Food Network.  And I was kind enough to pass that info along to y'all so you don't scorch your insides.  Remember how I told you that my friend, Shannon, made this for her son's wedding?  Well, I made 12 batches of this salad dressing for her and when I was done my hands were actually burned from the peppers.  I never knew that could happen, but now I know.  And don't you ever ever ever rub your eyes when you've been dealing with peppers.  That, my friends, is a huge mistake that you only make once!  Oh, and one more thing...I've told you more than once that I'm not a fan of cilantro.  And I'm still not, but I have to admit, it is really good in this dressing.  I only use half a bunch instead of a whole, but even with a whole bunch it's really good.  The Spy Who Loves Me has been known to overdose on this dressing. 

Hope you enjoy stirring it up!

The Ultimate Sloppy Joes

Ingredients

• Extra-virgin olive oil
• 1 large onion, diced
• 1 1/2 pounds lean ground turkey
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1/4 cup yellow mustard
• 1/4 teaspoon cayenne pepper
• 1 tablespoon brown sugar
  
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 5 whole wheat hamburger buns
  

Directions

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon - about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on hamburger buns.

From whence it came: These Sloppy Joes were featured on Oprah's show quite a while back and I just now got around to trying them out. The recipe is by Tyler Florence of The Food Network. Wanna know a secret? You can't tell The Spy Who Love Me. Promise? Alright, if you promise not to tell, I'll tell you that I have a little crush on Tyler Florence. It's true. I also have a crush on Guy Fieri and Sam the Cooking Guy. Do you see a pattern here? I'm a sucker for a man who can cook. Have you ever watched the Oprah episode where Tim McGraw makes his famous Chicken and Dumplings? I nearly choked on a bonbon that day while watching Oprah. Let's just say it was HOT HOT HOT in that kitchen, and not from the dumplings! The Spy Who Loves Me knows all too well about my unhealthy obsession with Tim McGraw, but he isn't quite aware of my devotion to Tyler, Guy and Sam. If he finds out he might cancel cable TV, or at least The Food Network, and that would send me into the DTs and that wouldn't be pretty. So we'll just keep my little secret to ourselves. I'll bet you're wondering if The Spy Who Loves Me can cook. Not so much! Although, one time, when I was near death from the flu, and I was just about to walk toward the bright light, he did whip up a batch of pancakes (from a box) and they weren't half bad. Oh yeah, and he can pour a mean bowl of Mini Wheats!

Why it's blogable: Who doesn't love Sloppy Joes? (My married daughter, that's who. But what does she know anyway!) Sloppy Joes are a good ol' American favorite and they're just plain yum-e! This recipe is really extra good, and healthier than that powdered stuff you buy in the package. These are my favorite Sloppy Joes of all time. I used ground beef because I didn't have ground turkey, but I'm sure it's great with turkey, too! And if you want to take them to the next level...toast your buns. (Does that sentence make you giggle? Me too!) Put some butter on the buns then sprinkle them with some Parmesan cheese and pop 'em under the broiler for a couple of minutes. Now you're talking!

Why I finally got around to making it tonight: Today I had a bad mommy moment. My teen daughter, also known as "the middle child" has a sore throat. Last night she went looking for cough drops and couldn't find any so I said I'd stop and buy some today. I said I would, but I didn't. I forgot. Like I said, a bad mommy moment. This middle child of mine is a lover of Sloppy Joes. It's one of her favorite dinners. So, when dinner time rolled around, and I realized I was coughdropless, I quickly pulled out this recipe and whipped up a batch of "I'm So Sorry I Forgot The Cough Drops Sloppy Joes." And it worked! She was a happy girl, and I was back on the good mommy list! Then I went to the store an bought the cough drops because I've learned over the past 17 years that you don't mess with middle children. They're an interesting bunch. I'm scared of them. Although mine is as sweet as a pie, unless you forget the cough drops, or drive away from church, and leave her there, on accident, because you forgot all about her. Then she can be a bit feisty. Other than that, she's sweet as pie!

Hope you enjoy stirring it up!

Slow Cooker Cheese Stuffed Meatballs

Ingredients:

1 lb. ground beef
1 lb. ground pork
4 tablespoons fresh parmesan cheese, grated
1 to 1 1/2 cups Italian dry bread crumbs
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 12 pieces
3 tablespoons olive oil
2 jars of your favorite red sauce
2 pounds spaghetti, cooked al dente

Directions

In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.

Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti.

From whence it came: The queen of yum-e...Paula Deen! Her sailor husband blogged about these and said they were his "new" favorite meatballs so I just had to try 'em! Oh Paula, you know how to make some mighty delicious meatballs. And you're funny! And you're pretty! And I love you! And you should invite me on your show! I just know we would end up being BFFs!

Why it's blogable: This recipe is as blogable as a recipe gets! I am in love with these meatballs. And it's not just me who gave them two thumbs up, the whole family loved them! I will make these again and again, and I will make them for company. And when...yes, I said when...Tim McGraw comes for dinner someday I might just make these for him. They are that good!

A few deviations: Normally when I try a new recipe I follow it exactly, and then sometimes I change some things the next time I make it. I almost did that this time, but not quite. I used two pounds of ground beef and didn't use the pork. I never buy ground pork, and I wasn't sure if I'd like it, so I stuck with what I know...beef. Also, I forgot to buy the parsley, but I don't think we missed it at all. And don't stress if some of the cheese oozes out as they cook. It just doesn't matter. Also, you know how I feel about my friend, Butch! I used his Marinara Sauce and oh baby! You can't beat Butch Cassidy's Marinara Sauce! The recipe says it feeds six, and for our family it fed six with leftovers. It makes 12 huge meatballs, we had six of us for dinner and we had five meatballs leftover. Not because they weren't good, but because they are ginormous! In a happy way!

I just have to say: Make this recipe! You won't be sorry!

Hope you enjoy stirring it up!

Mexican Chicken Casserole

3 chicken breasts, cooked and chopped
12 corn tortillas
1 can cream of celery soup
1 can cream of chicken soup
1 cup sour cream
1 small can diced green chilies
1/2 chopped onion, sauteed
2 c. shredded cheddar cheese
2 c. jack cheese
1 small can chopped black olives

Mix chicken, soups, chilies, sour cream and onion. Cut tortillas in half and very quickly cook in hot vegetable oil, just until soft. Layer half of tortillas in bottom of 9x13 pan. Cover with half of chicken mixture then sprinkle with half of cheese. Repeat layers again then top with olives. Bake at 350 degrees for 30-40 minutes.

From whence it came: This recipe was given to me by a great gal named Linda Costa. Linda and I worked together at a bank about a million years ago. She was just a little bit older than me and I was a new bride so she took pity on me and shared this good recipe. I have totally lost touch with her, but I'm still in touch with her Mexican Chicken Casserole.

Why it's blogable: This recipe is almost as good as enchiladas but a bit easier to make. I say almost as good because you really can't beat enchiladas. My mom makes the best enchiladas ever. I'll share how she does it in a post sometime soon. But this recipe is good, too. Good enough to eat!

Here are some pics I took this very night when I made it for the fam...

Layer the cooked tortillas in the pan. You only have to cook them for about half a second. If you cook them too long they will be crispy, and that's good news if you're dipping them in salsa, but not such good news if you're using them in this casserole. You can opt to not fry the tortillas for a lazier and more healthy version. It's a little better if you fry 'em, but it's still good if you don't. I put each one on a paper towel after it comes out of the oil to get rid of as much oil as possible.


Here it is after the chicken layer. Not too pretty, but don't be discouraged. The cheese spiffs it up!


Here comes the good part...the cheese and olives. (The Spy Who Loves Me is always happy to see me use olives, except when they are on the ends of my fingers. Then he just rolls his eyes and realizes his wife is immature! And I am!)


And...drum roll please...here is the final product...


What do you think? Looking good? Are you wondering what those little things that look like sauteed onions are on top of the casserole? Ugh! I'm busted! They're sauteed onions. I have to admit that I was tired when I was making dinner tonight, and under the influence of cookie dough, and I forgot to add the onions to the cheese mixture. So I plopped them right on top, and it was just fine. Tragedy avoided. Because not adding onions would surely be a tragedy. Onions are a cook's best friend! They add amazing flavor to almost everything, except pancakes. And cookies. And cinnamon rolls. Well, you know what I mean. Onions add amazing flavor to almost everything.

As long as I'm confessing: Alright, I will admit that I'm less than perfect. (Like you haven't all figured that out by now.) I was halfway through this recipe when I realized I didn't have any cream of celery soup, so I used cream of mushroom instead. Then I realized I didn't have any green chilies, so I ran across the park at the end of our street to my mom's house and stole a can out of her pantry. (How cool is it that my mom lives right across the park! Very cool!) The sad story doesn't end there. Next I realized there was no sour cream to be found. And my mom, whom I'd already stolen from once, is out of town, so even if she did have sour cream it would be fuzzy, and that's a problem for me. So, I didn't use the sour cream. And it was still good. Really, it was. I suggest you make this the right way, but tonight I proved that you'd have to work awfully hard to mess this recipe up.

Hope you enjoy stirring it up!

BBQ Beef Sandwiches

Again, this is more of an idea than a recipe, but who doesn't love a good idea! Making BBQ beef sandwiches can be one of the easiest dinners ever if you do this:

You can use London Broil or a roast, whichever you prefer. I use whichever is on sale.

Put the meat in your crock pot and sprinkle it with this:


I can't believe I've waited this long to tell you how much I love Montreal Steak Seasoning. I couldn't live without it! I know I sound like a drama queen by saying that, but it's true. It is my favorite seasoning. Is sugar a seasoning? If sugar is a seasoning then Montreal Steak Seasoning is my second favorite seasoning. You can use it in so many things! Soups. Eggs. Breakfast burritos. Everything you put on the grill. Potatoes. Asparagus. Cupcakes. HA! I just snuck that one in to see if you were paying attention. Don't put it on cupcakes! Draw the line at cupcakes! You can put it on so many things, and you should! You can buy it at the grocery store but it's WAY cheaper at Costco and you're gonna want this big size once you try it.

So, getting back to our sandwiches, sprinkle the uncooked meat with Montreal Steak Seasoning. Be generous, but don't go crazy. It has a strong flavor. Oh, and it'll make your house smell fab while it's cooking.

You don't need any water in the crockpot, just the meat and seasoning.

Put on the lid and crank it to high. Let it cook until the meat falls apart and shreds easily. How long it needs to cook depends on the size of the meat. Just keep an eye on it, but if you're cooking a big roast it will probably take a good part of the day. If you're cooking it for the first time and you're not going to be home, you might want to set the crockpot to low, but if you have a big roast you should probably set it to high.

Once it's done, shred the meat. (Oh, and if there is any fat, remove it now! Fat is not our friend!) I leave in quite a bit of the juice that has cooked out because it adds great flavor and then the sandwiches aren't dry. If there's a bunch of juice you may want to take some out. I normally take the meat out of the crockpot, shred it, pour the juice into something else, add the shredded meat back into the crockpot, then pour in however much juice I want. Just do it the way you like it. Then add as much BBQ sauce as you like. I've said it before, and I'll say it again, I like KC Masterpiece Original Flavor. I've used others, but I always go back to good ol' KC.

You can serve these on hamburger buns or any type of roll you like. Ciabatta rolls work really well! What I usually do, just to make 'em extra fattening and good, is butter the buns and sprinkle them with Parmesan cheese then put them in the broiler until they are golden brown. Oh baby! (Don't broil them too long or they will burn...big time! I've burned more than my fair share of buns in my day. Not good!) Then you slap some of the meat on it, and if you want to you can add a little extra sauce to the sandwich, and prepare to have your eyes roll back into your head!

From whence it came: Me. It came from me. Because I love you. And you are very welcome!

Why it's blogable: I'm so bored with these same old reasons. Easy and good. BORING! But true! And as far as the good part goes, just ask my sonny-in-law about these sandwiches. That cute boy is somewhat obsessed with them. When I visited the cutieweds in Utah a couple of weeks ago I said I'd make whatever they wanted for dinner and these sandwiches were the top choice. And how easy is this? I cooked the meat at home, added the sauce, froze it and took it all those hundreds of miles in a cooler. When we were ready to devour it, I just warmed it up and we were set. I served it with watermelon and The World's Best Pasta Salad. And my sonny-in-law was happy, and that makes me happy, because my sonny-in-law makes my married daughter very happy, and that makes me happy!

What about The Spy Who Love Me: He really likes these, too!

Hope you enjoy stirring it up!

Sweet and Sour Meatballs

1 1/2 lbs. ground beef
1 c. chopped onion
1 egg
1 t. salt
1/4 t. pepper
1/4 c. milk

Mix together, form into meatballs and brown in a small amount of olive oil.

Sauce:

2 8oz. cans tomato sauce
1/2 c. brown sugar
2 T. vinegar
1 t. seasoning salt

Mix together and pour over meatballs. Simmer 25-30 minutes. Serve over rice.

From whence it came: This is another great recipe from my sister-in-law, Geralene. I told you I had a bunch of great recipes from her and here's another one to prove it!

Why it's blogable: These meatballs have a great flavor and the sauce on top of the rice is oh so yum-e! Also, they are very easy to make and not very time consuming. My family really likes this recipe and I think yours will, too!

Hope you enjoy stirring it up!

Rachel Ray's Tangy Chicken Sandwiches

4 boneless skinless chicken breasts
1 onion, finely chopped
4 cloves garlic
1 1/3 c. barbecue sauce
½ c. apple cider vinegar
Hot pepper sauce (optional)
6 French rolls
6 ozs Jack cheese

Place chicken in heavy pot with onion, garlic and just enough water to cover (about 1 ½ cups). Add barbecue sauce, vinegar and a few drops of hot pepper sauce. Bring to a boil. Reduce heat, simmer until chicken is cooked, about 15 minutes. Remove chicken from sauce and shred with two forks. Boil the sauce, stirring occasionally, until reduced by half (about 15 minutes). Add the shredded chicken to the sauce and heat through. Spoon onto rolls and top with grated cheese.

(I do not add the hot pepper sauce and I cook the chicken longer than 15 minutes.)

From whence it came: Duh! Read the title! I found this recipe in a magazine and I thought it looked good so I gave it a try and I was right. (I usually am. Right, that is. When it comes to recipes. Not so much about other stuff, just mostly recipes.) I'm debating on whether or not to tell you how I feel about Rachel Ray. They thing is, she is a bit too perky for my taste. I admire her for what she's accomplished, don't misunderstand, it's just sometimes she bugs me a little bit. Well, sometimes a lot! I really hate to say these things on my blog because I fear that someday she and I will have an awkward moment in the hall at the Food Network building. You know, when Paula Deen invites me on her show, and then surprises me with Tim McGraw. I worry about running into Rachel Ray, who I'm sure is a very nice person, and having that awkward "I said Rachel bugs me" moment right there in the hall. Oh well, I'll live dangerously and take that chance.

Why it's blogable: These sandwiches make a great summertime, or really anytime, dinner. They go together really fast and my whole family likes them. They are a nice change from barbecue beef and maybe a little bit healthier, especially if you use whole grain rolls. I really like whole grain rolls, they have so much more flavor than white.

Now I feel guilty: Rachel, I'm sorry I said you sometimes bug me. I'm probably just jealous of your success. But you should watch your back, because someday my blog is going to take you down!

Hope you enjoy stirring it up!

Corn Chowder

Make roux by melting ½ c. butter in a small saucepan then adding ½ c. flour. Stir until well combined and bubbly. Remove from heat and set aside.

Prepare the following and place in large pot:

5 large potatoes, peeled and cubed
1 medium onion, chopped
2 stalks celery, chopped

Cover vegetables with water and cook until potatoes are tender, but not mushy. Without draining water, add the following:

Two cans corn, drained (Or you can use frozen corn. Just put in about as much frozen corn as would be in two cans, probably about two cups. I prefer the flavor of frozen corn, but it's really good with canned corn, too!)

Stir in roux until mixture is thickened and then add milk to your desired consistency.

Stir in:

1 lb. bacon, cooked and crumbled
Salt and pepper to taste

Cook over low flame until hot and well combined, about 20 minutes. (Be careful, it will burn easily!)

When serving, top with grated cheese if desired.

From whence it came: This recipe came from Lynn, the younger sister of The Spy Who Loves Me. You might remember me telling you about her in the Chicken Crescent Roll Ups recipe. I remember one time, about 20 years ago, she made this soup when the whole family was camping up in the Redwood National Forest. It was such a fun trip, and this soup was perfect for a chilly night under the stars. A little disclaimer about me and camping, I'm not the biggest lover of the experience. I had a great time on the Redwood trip, but given the chance, I'll take a cabin over a tent any day of the week. The Spy Who Loves Me comes from a family of brave and studly campers. I come from a family of brave and studly hotelers. The thought that was going through my head as that man signed the marriage license was, "I'm must convert him to cabin camping." And I did. And he prefers it! We have a tent, at least I think we do, maybe we don't, I'm not sure. Who cares...we are a cabin lovin' family! Someday I'll tell you the story about when we were staying in a cabin in the woods and while on a family quad ride The Spy Who Loves Me took to flirting with a very large cow. He was trying to look menacing by standing up really tall on the quad so the beast would move out of the middle of the road. The roast beast took it as flirting and we hit the gas on our quads and high tailed it out of there. Flirting with a cow wasn't his best decision ever, but in the end, we lived to tell about it. Remember how I said that someday I'd tell you the story about when The Spy Who Loves Me flirted with a cow? I just did!

Why it's blogable: It's good ol' comfort food! You just feel so warm and cozy when you serve this soup for dinner. It isn't exactly figure friendly, but it's worth letting your belt out a notch...or two!

Roux: If you've never used a roux to thicken soup, don't be scared. It is so easy, and it adds amazing flavor and creaminess. You just use equal amounts of butter and flour. Melt the butter, then stir in the flour and let it cook until it bubbles, stirring constantly. Each little tiny bit of flour will be coated with butter and that way you won't get any lumps. You can do it! I believe in roux...I mean you!

Hope you enjoy stirring it up!

Mormon Stew (And a really funny story!)

2 lbs. London Broil, cubed into large bite size pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope dry onion soup
1 c. water

Put all ingredients in casserole dish. Cover with foil and then the lid. Cook 3 hours at 350 degrees. Do not stir or uncover while cooking.

Serve over mashed potatoes, noodles or rice.

From whence it came: This really tasty recipe came from the grandma of The Spy Who Loves Me. Do you remember me talking about Grandma Annie, his sweet sweet grandma who lived to be 101? Well, this is his other grandma. She was a great lady too, but a bit saucy. I could tell you the funniest story ever about her, but I'd have to use a cuss word to do it, so I'll refrain. I'll tell you another super funny story about her below. She was hilarious without ever meaning to be. Her name was Leigh and she was married to Gordon, or as everyone called him, Pop. They were such a funny funny couple. They would constantly correct each other under their breath. I would try so hard not to laugh when I was around them, but sometimes I just couldn't control myself. Ya know how people sometimes store food for emergencies? Well, Grandma and Grandpa Anderson stored prunes. Yep, prunes! I don't even want to know why. When Grandpa passed away and we cleaned out the house we found enough prunes to feed an army...for a year! Grandma Anderson was very talented and a great seamstress. She pretty much said what was on her mind, and sometimes what was on her mind was feisty. She was a wonderful lady, and this recipe is proof that she was also a really good cook!

Why it's blogable: Five ingredients and one is water...need I say more! This will make your home smell like you're cooking something fabulous...because you are! When your family comes home and smells this they will hug you and dance with joy. Really, have the video camera ready, it's sure to be a Kodak moment.

Why it's called Mormon Stew: I have no idea! The really funny thing is that Grandma Anderson wasn't a Mormon, but I have the recipe card with her handwriting on it and it says Mormon Stew. Call it what you wish, I call it delicious!

The really funny story: One day quite a few years back, when Grandma Anderson and Pop were still alive, The Spy Who Loves Me stopped by their little old house that they'd lived in for a million or so years just to see how they were doing. Grandma said she was doing fine, except for the annoying beep she kept hearing in her ear. She was so frustrated, said she'd been to the doctor to complain about it, but there was just nothing anyone could do to stop it.

Grandpa said that sometimes the beep in her ear was so loud that even he could hear it. The Spy Who Loves Me, being a spy and all, was determined to get to the bottom of the ear beeping business. He sat on the couch and asked question after question about her beeping ear, basically interrogating the poor little old lady. He told her that he just couldn't believe her ear could beep, but Grandpa jumped right in and defended her, saying that he'd heard it and he knew it to be true.

As The Spy Who Loves Me sat there trying to get to the bottom of it, the most amazing thing happened. A beep. There was a beep. Grandma jumped to her feet and said, "There, did you hear that? Did you hear that beep in my ear?" "I heard it," said Grandpa, looking at The Spy Who Loves Me with a "take that you little whipper snapper" look on his face.

The Spy Who Loves Me looked at both of them and then asked his final question of the day. "Do you two have a smoke detector?" No, we're not kidding. Those two little old cuties needed a new battery in their smoke alarm. They'd convinced themselves that Grandma's ear had developed a terminal beep, even been to the doctor to try and remedy the situation, when all they needed were a couple of double A's. We laughed about that story until we cried, and peed our pants. We still crack up every time we retell it. It's quite possibly the funniest story of all time. The Spy Who Loves Me told it during his eulogy of Grandma Anderson. Everyone cracked up, except Pop. He didn't think it was funny! We love you, Grandma Anderson...beep and all!

Hope you enjoy stirring it up!

Crock Pot Fajitas

5-6 chicken breasts
1 jar medium salsa
1 large bell pepper, chopped in large pieces
1 large onion, chopped in large pieces

Put all ingredients in crock pot and cook on low or high until chicken can be shredded. Serve in tortillas with lettuce, cheese, sour cream, avocados and anything else you like.

From whence it came: It's a two part answer. My married daughter gave me this recipe (yes, this is the girl who couldn't make ice cubes before she got married and now is quite a good little cook) and she got it from her Aunt Geralene. Remember me telling you that my sister-in-law, Geralene has good recipes? I didn't lie!

Why it's blogable: Anything that comes out of a crock pot tasting this good is blogable. I'm a fan of crock pot cooking, and this recipe is one of the reasons why. It truly couldn't be easier to make and it's really healthy. I bought whole wheat tortillas at Costco recently and they are delicious. If you put this chicken on those tortillas and lettuce and other yummy stuff, you'll have yourself a healthy and super yum-e dinner. Also, the leftovers freeze really well, but I can't guarantee you'll have any leftovers at all!
Hope you enjoy stirring it up!

Creamy Crockpot Chicken

1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing mix
4-5 boneless, skinless chicken breasts

Put chicken in crock pot and cover with remaining ingredients. Don't worry if they're not mixed together, they will mix well when you shred the chicken in the end. Cook on low setting for six hours or on high setting for four hours. In the last half hour of cook time, shred the chicken into bite size pieces. Serve over rice or noodles. For a low-fat version, use low fat soups and low fat cream cheese. (Don't use non fat cream cheese, it's yucky!)

From whence it came: A really really good friend of mine, Kerinda VanWagoner, gave me this recipe. Kerinda has lots of good recipes, and you will see her name on my blog again, you can be sure of that! Here's a funny story. One afternoon I stopped by her house and something smelled really good. I asked her what it was and she gave me a bite of the chicken. It was so good. Her kids were there at the time and from that day forward they have called this recipe Sister Anderson's Chicken. (In our church, we call each other Brother and Sister because we believe we are all children of God, which makes us brothers and sisters.) So, I now have a really yum-e chicken recipe named after me. Thanks, VW kids! Kerinda is a true friend and has brought a lot of comfort to my life, and her recipe will bring comfort to your tummy!

Why it's blogable: These two reasons are getting really boring...easy and yum-e! Oh, and here's a third...kid friendly. I really think your kids will like this recipe. Mine love it! Crock pot cooking is the best, and this recipe proves it! It's good leftover, too!

Hope you enjoy stirring it up!

Crockpot Lasagna

(I ALWAYS double this recipe and it pretty much fills my five quart crockpot)

1 pound extra lean ground beef (or ground turkey)
1 medium onion, chopped
2 cloves garlic, pressed
1 28 oz jar/can spaghetti sauce
1 pound lasagna noodles
1 1/2 cups low fat cottage cheese
1/2 c. grated parmesan
1 1/2 cups part skim Mozzarella cheese, shredded

In a skillet, sauté beef, onion and garlic over medium-high heat. Drain and blot grease with paper towels. Add spaghetti sauce and blend well.

In a bowl, mix together all three cheeses, cottage cheese, Parmesan, and mozzarella.

On the bottom of your crock pot (which has been well-sprayed with Pam) spoon a layer of the meat mixture. Add a double layer of uncooked lasagna noodles (you will probably have to break them to make them fit.) Top noodles with a layer of cheese mixture, then repeat. Sauce, noodles, cheese, sauce noodles, cheese, sauce, noodles, cheese, sauce. You need to end with a layer of sauce so that all the noodles get tender.

Cover and cook on low 6-8 hours or until the noodles are tender.

From whence it came: Someone who I love, admire and truly respect gave me this wonderful recipe. My friend, Michele Carnohan, shared this with me a while back and I've made it a bunch of times since then. Michele is just such a good person. She sees the best in everyone. She is positive and understanding and nonjudgmental and smart and spiritual and kind and fun and hilarious. I am part of a group of walking friends and we walk really early in the morning a few days a week. (I'm the slacker of the group, I usually only make it a couple of times each week, and sometimes not at all, but oh how I love being with these gals!) The other day on our walk Michele made me laugh so hard I almost couldn't go on. She's a hoot, and just as good as a person can be. I love you, Michele, and I love your lasagna, too!

Why it's blogable: It's just the best lasagna you'll ever eat, that's why! This looks kinda scary when it is done, but it tastes excellent. The reason it looks scary is more the presentation than anything else. When you scoop it out of the crockpot it is just that, a scoop of lasagna, not a neatly cut piece. But when you taste it, you'll never go back to the pretty stuff. You'll convert to the philosophy of "Beauty comes from within"...and within this lasagna is a beautiful mixture of flavors! It is a great after church dinner. Sometimes when I know I have a really busy Sunday, I'll put it together on Saturday, pop it in the fridge, then just plug it in before church. You'll come home to a heavenly aroma and a dinner that'll make your family love ya even more than they already do!

A little tip: I love this pasta sauce:

What's not to love? It's made by Butch Cassidy! Paul Newman may have been a bit older than me, but those blue eyes just made me swoon! And the man knew how to make pasta sauce. The two above are my favorite. I love them both equally! And would you look at the prices pictured here? Highway robbery I tell you! At my BFF Super Walmart, you can buy this saucy sauce for a buck eighty-eight! Speaking of Super Walmart, I just have to tell you again how I love that place. Today my teen boy needed a couple of things for a camping trip with the Boy Scouts this coming weekend. (I'll be on a strict diet of Tylenol PM while he's gone. I'm not a fan of boys hanging off cliffs and shooting at things and playing with fire. I'm always so happy to see that boy return home safely...until I get a wiff of him! Boys can be quite stinky!)

Anywho, the teen boy needed a backpack thingy that has what they call a bladder...no, I'm not kidding...built into it so you can drink water in a hands free fashion. He also needed a camp stove, and Super Walmart was the place. Here comes the good part...I was out of bananas and needed egg noodles to make chicken noodle soup and it was a one stop shopping experience. Where else can you buy a bladder and bananas under the same roof? Super Walmart rocks!

Where was I...oh yeah, Butch Cassidy. His pasta sauce is just about as good as anything you could make yourself so if you wanna save time, grab a couple of jars and make this recipe. You won't regret it, just like I never regret watching Butch Cassidy and the Sundance Kid again and again.

Hope you enjoy stirring it up!