Tuesday, August 27, 2013

Hearty Chicken Noodle Casserole


A whole roasting chicken for supper one night means this Hearty Chicken and Noodle Casserole another night.  Love making this.  So delicious, and full of flavor.  I hope your family loves it as much as mine does.

1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup milk                                                                                 
2 celery ribs, diced
1 small onion, diced
2 carrots, diced
1/2 cup niblet corn
2 tsp butter
2 cups cubed cooked chicken                                                                                 
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
2 tsp Parsley leaves
1/2 tsp garlic salt                                                                                 
1/4 tsp course-ground black pepper
1/2 cup shredded Cheddar cheese  


Cook noodles in boiling water until al dente.  Drain and rinse with cold water to stop cooking process. 

Melt butter in sauce pan and saute' celery, onion and carrots until onions and celery are slightly softened, about 3 minutes.  

In a large bowl mix the soup, milk, sautéd vegetables, chicken, noodles, Parmesan cheese, parsley leaves, garlic salt and black pepper.

Spoon mixture into a 1 1/2-quart casserole dish sprayed with cooking spray.  

Bake at 400 degrees for 25 minutes or until the vegetables are tender.  

Stir the chicken mixture.  Sprinkle with the cheddar cheese and heat 5 more minutes, or until cheese is melted. Serve immediately.

Yield:  4-6 servings


Monday, August 26, 2013

French Onion Salisbury Steak


I love this recipe!  Simple but elegant way to serve awesome French Onion Salisbury Steaks at home!

1 1/4 lbs. ground beef
1/4 cup fresh minced parsley
2 teaspoon scallions, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon all-purpose flour
1 tablespoon olive oil
Lipton Onion Soup mixed with 2 cups water
1 tablespoon garlic, minced
1 tablespoon tomato paste
1/4 cup dry red wine
1/2 teaspoon dried thyme leaves

Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4-1″ thick oval patties.  Place 2 tablespoon flour in a shallow dish; dredge each patty in flour.

Heat one tablespoon oil in an electric fry pan over medium high heat. Add patties and cook 3 minutes on each side or until browned. Remove from pan.

Add Onion Soup Mix and stir in 2 cups water. Stir in garlic and tomato paste; simmer a few minutes, or until bubbly.

Stir in wine and thyme. Return meat to pan and bring mixture to a boil. Reduce heat to medium-low, cover and simmer 15-20 minutes, or until cooked through.

Serve steaks with rice, egg noodles or mashed potatoes with gravy ladled over top.

*Note - substitute 1 large onion sliced into rings then dredged in flour, plus 2 cups beef broth for the Lipton Onion Soup if desired.

Adapted from Cuisine at Home Magazine


Sunday, August 25, 2013

Savory Breakfast Cups


These Savory Breakfast Cups are a great time saver and good for portion control as well! They make a wonderful weekday breakfast, very filling and satisfying, PLUS they freeze well too.

2 sausage patties, cooked and crumbled
1 large fresh jalapeno pepper, diced
1 1/2 cups frozen cubed potatoes (or cubed fresh potatoes)
1 tsp. season salt
1 tsp. course-ground black pepper
4 jumbo farm fresh eggs
1/2 cup shredded Colby and Monterrey Jack cheese

Cook sausage until crumbled and brown; add frozen cubed potatoes, diced jalapeno peppers and saute' a few minutes or until potatoes are softening. 

Place sausage/potato/pepper mixture evenly into a muffin pan sprayed with baking spray or greased.  Whisk eggs with season salt and pepper. 

Pour eggs evenly over sausage/potato/pepper mixture. 

Sprinkle tops of each evenly with cheese. 

Bake in preheated 350 degree oven 20 minutes or until eggs are set. 

Run a knife around each to loosen, remove from muffin pan and place on cooling rack. 

Serve immediately or wrap and freeze.

Yield: 8 savory breakfast cups


Maple-Pecan-Brown Sugar Pancake Muffins

I'm always looking for something "easy" to make for a quick weekday breakfast, when so many of us are busy and on the go.  These little muffins freeze great, so make up a batch, freeze them and then use them for a "grab and go" breakfast when you're in a hurry, or add them to a Sunday Brunch for a little something sweet.

1 egg
1 cup buttermilk (make your own by adding 1 tbls lemon juice to a scant 1 cup milk)
1 1/2 cups flour
2 tbls oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbls maple syrup
Brown sugar
Chopped pecans

Whisk first 8 ingredients together until batter is smooth.  Using a muffin pan (mine was an 8 section muffin pan) pour batter evenly into prepared pan (I spray mine liberally with Baker's Joy, or grease & flour the pan well - this is very important).  Sprinkle each muffin with about 1/2 tsp brown sugar and top each with some chopped pecans.  Bake in a 350 oven 20 minutes or until muffins are set.  Using a knife, run it around the muffins and under the bottoms carefully to remove.  Place muffins upside down on cooling rack to cool (the brown sugar and pecans will sink while baking, making these upside down muffins and very sticky). Serve while warm. 

Yield: 12 muffins


Thursday, August 22, 2013

Strawberry Cheesecake Ice-Cream


Oh my yummmm!  The hubs is at it again, making a "new to us" Strawberry Cheesecake Ice-Cream.  I'll admit, I'm not a strawberry ice-cream fan, but this knocked my socks off!  Ooooo laaaa laaaa, it tastes like cheesecake, only smoother, creamier, delicious. 


4 eggs
2 cups sugar
2 tbls vanilla extract
1 real vanilla bean
2 cups 1/2 and 1/2
4 cups heavy cream
2 - 8 oz. cream cheese, softened
2 cups strawberry pie filling
1 cup graham cracker crumbs
1 tbls melted butter
1 tbls sugar

Beat 4 eggs until well blended; slowly beat in 2 cups sugar. Add 1/2 and 1/2 and mix; add vanilla bean (scraped from pod), heavy cream and mix; add vanilla extract and mix.

In a separate bowl, beat softened cream cheese well with a mixer; add cream cheese to ice-cream batter and whisk to thoroughly blend.

Pour into ice-cream maker and freeze according to manufacturer's directions.

Once processed, put ice-cream into container of your choice and place in freezer until semi-firm.

Remove from freezer and lightly stir in strawberry pie filling, or layer over top; your choice.

Mix graham cracker crumbs, melted butter and sugar; sprinkle over top, or serve with finished ice-cream after it's had time to chill. Return ice cream to freezer and freeze until firm and set.

Substitute Cherry Pie Filling for a different flavor.


Wednesday, August 21, 2013

Crab Dip Stuffed Beef Roulade


Oh my goodness!  First of all let me tell you the Crab Dip from Big T Coastal Provisions is AWESOME!!!  Full of crab meat, and I do mean chock full of wonderful wild caught crab meat. It was light, tasty, delicious, and oh so crabby! Tony and Tracy from Big T Coastal Provisions are the real deal.  They sent me some of the crab dip to try, and boy am I ever glad they did! There is simply nothing like it ... and I mean nothing like it!

As they say "Looking for the real deal? Well you’ve found it! Our family's sought after recipe packs 100% real crab meat into every creamy bite. We combine sharp cheddar and cream cheeses, spices and other signature seasonings with the freshest crab meat to bring you a dip perfect for just about every occasion – from porches to picnics, tailgating to cocktail parties. A coastal Carolina entertaining favorite, Big T Coastal Provisions Crab Dip tastes best when shared with friends and family."

Tonight's recipe inspiration came from a discussion with the hubs, and after quite the debate, this is what materialized.  I hope you enjoy it as much as we did.

1 package (1/2 lb. beef top round for rouladen, boneless)
1 package original Big T Coastal Provisions Original Crab Dip
1-2 tps. Feiny's Everything Rub
2 tbls butter
2 tbls. red cooking wine
3 tbls. balsamic vinegar
1/3 cup (approx.) Panko crumbs

Mix crab dip with Panko crumbs; set aside. Take 1 piece of beef roulade, sprinkle it on one side with Feiny's Everything Rub and rub into meat. Top with crab dip mixture and spread evenly over top of meat.  Roll up tightly from long side and secure meat in several places with butchers twine. 

Place in baking pan sprayed with cooking spray (or oiled); add butter and wine. Splash balsamic vinegar over top of meat, cover tightly with foil and bake 45 minutes. Uncover, ladle pan drippings over top of meat and continue baking 15 more minutes uncovered.  Let rest for 5 minutes.  Slice and serve over a bed of  Carolina Creole Long-Grain Rice.


Disclaimer: The samples in this post were provided by Big T Coastal Provisions. All opinions are my own.

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Tuesday, August 20, 2013

Tater Tot Casserole

Kid-Friendly, easy week night meal, this is a one-dish, simple to make casserole.

1 lb. ground beef
1 tsp garlic powder
1 tsp course-ground black pepper
1 can cream of mushroom soup
1 tbls. Worcestershire sauce
1 cup shredded Colby/Monterrey Jack Cheese
Ore-Ida frozen Tater Tots

Preheat oven too 425 degrees.  Brown ground beef; drain.  Mix in 1 can cream of mushroom soup, Worcestershire sauce, garlic powder and pepper with ground beef.  Pour mixture into 9x9 casserole dish sprayed with Pam, or other cooking spray.  Top ground beef mixture with shredded cheese and top cheese with tater tots, lined up evenly over casserole dish.  Bake 30-35 minutes, or until bubbly.  Let sit 5 minutes, then cut into squares with wide spatula.  Serve with a side vegetable, fresh garden salad or fresh fruit.

Serves:  4 large or 6 small servings


Wednesday, August 7, 2013

Pickled Cauliflower and Carrots

Well, just because I love to try different things, I've been looking at pickling cauliflower for a long time.  There are a host of recipes out there, but this is the one I used and thought had the most flavors we would love.  Pickled vegetables are wonderful as an accompaniment to grilled meats, such as steak or chicken.  Yummmy!

1 small head cauliflower, cut and broken into florets
2 carrots, cut into carrot sticks
2 tsp. minced garlic
2 tsp. black peppercorns
2 tsp. whole coriander
2 tsp. whole cumin seed
2 tsp. red pepper flakes
2 tsp. salt
2 tbls. sugar
2 cups vinegar
1 cup water

Cut cauliflower and carrots and set aside.  Put vinegar, water, salt and sugar in a saucepan and bring to a boil; remove from heat.  Evenly distribute vegetables into 2 pint canning jars.  Add 1 tsp. of each spice and garlic into jars. Ladle hot vinegar mixture evenly over each jar.  Using a plastic knife, remove air bubbles, and add more liquid if necessary, leaving a 1/4" head space.  Cover jars with seals and rings and process in a  hot water bath canner for 10 minutes.  Remove jars from canner and allow to sit 24 hours undisturbed on a kitchen towel on your countertop.  Vegetables will develop more flavor with time, so allow to sit at least 7 days before opening.  Opened jars need to be stored in the refrigerator.

*Note - recipe is easily doubled or even tripled.


Tuesday, August 6, 2013

Cheesy Bacon Jalapeno Cornbread


Cornbread is just one of those things you can add almost anything to and it comes out delicious. All by itself, with cheese, corn, jalapeno pepper slices, bacon ... you name it.  I love it plain, with butter, but also love to "spice it up" from time to time.  This Cheesy Bacon Jalapeno Cornbread is awesome served with a nice bowl of chili!

1 3/4 cup flour
3/4 cup cornmeal (I use yellow cornmeal)
1/4 cup oil
2 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1 cup shredded cheddar cheese
1 jalapeno pepper, thinly sliced
3 strips of bacon, cooked and diced

Preheat  oven to 400 degrees.  Mix all ingredients together in a large mixing bowl.  Pour batter into cast iron pan, or square 9 x 9-inch baking dish, sprayed with baking spray.

Bake in preheated oven 20-25 minutes or until golden brown.  Brush top with melted butter.  Cut and serve immediately with more butter.


Sunday, August 4, 2013

Slow Cooker Carolina Chicken and Rice

Well, y'all know I love to support local ... local farmer's, local markets, local food artisans and more, so it should come as no surprise to many of you when I discovered, and "liked" Carolina Creole.  I quickly became acquainted with the Luquire Family, through Facebook and the internet and was very intrigued with their Carolina Creole Sauce, Rice and Grits.  I was really enthralled when I discovered they won the "Sofi" (Specialty Food Association) GOLD award this year for their grits.  Read about their win here. Want to know more?  Read about the Luquire Family here! 

6-8 chicken tenders, cut into 1/2" - 1" pieces
2 cups chicken broth/stock (make your own)
2 cups Carolina Creole sauce
1 stalk celery, diced
1 small onion, diced
3 large carrots, sliced
2 cups rice, cooked

Place first 6 ingredients into a slow cooker.  Cook on low 4-6 hours or until done.  Serve over hot, cooked rice (cook according to package instructions).

*Note - this dish can be cooked on your stove top in a large pan or stock pot.  Bring to a boil, reduce heat, cover and simmer 1 hour or until chicken is cooked through and vegetables are tender.


Disclaimer: The samples in this post were provided by Carolina Creole. All opinions are my own.

Carolina Red Beans and Rice


Well, y'all know I love to support local ... local farmer's, local markets, local food artisans and more, so it should come as no surprise to many of you when I discovered, and "liked" Carolina Creole

I quickly became acquainted with the Luquire Family, through Facebook and the internet and was very intrigued with their Carolina Creole Sauce, Rice and Grits. I was really enthralled when I discovered they won the "Sofi" (Specialty Food Association) GOLD award in 2013 for their grits.  Read about their win here. Want to know more?  Read about the Luquire Family here! 


1 bag dried Kidney beans (divided)
1 tbls. oil
1 quart chicken broth/stock (make your own)
4 Polish sausages, sliced
3 stalks celery, chopped
1 medium onion, chopped
2 cups Carolina Creole Sauce
1 cup dry Carolina Creole Rice, cooked

For quick soaking, place dried kidney beans in a Dutch oven; cover with water 2 inches above beans, and bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain beans, rinse with cold water, and divide beans in half (you should have approx. 2 1/2 cups beans).  Reserve remaining beans for another time.

Pour 1 tbls. oil into large pot and heat over high to med-high heat; add sliced sausage pieces, celery and onion and saute' several minutes or until sausage is browning and vegetables are soft.

Add 4 cups chicken broth (one quart) and 2 cups Carolina Creole Sauce. Bring to a boil over med-high heat and boil 10 minutes, stirring frequently.

Reduce heat, cover and simmer over low heat approx. 2 hours or until beans are tender, stirring from time to time.  Serve immediately over hot, cooked rice.

Top with more Carolina Creole Sauce if desired!