Sunday, November 13, 2016

Bobby's Goulash

I've never had goulash, but this recipe reminds me of chili mac without the beans.  Love one pot meals!

The reviews of this recipe were mixed about the seasonings.  Many said they would not use as much salt the next time they made it.  I suggest adding the seasonings a little at a time, tasting each time.

This recipe and photo is from the Food Network, courtesy of Paula Deen.


2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:

1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.


In a Dutch oven, saute the ground beef over medium-high heat, breaking up the meat while sauteing. Spoon off any grease. 

Add the onions and garlic and saute until they are tender, about 5 minutes. 

Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. 

Place a lid on the pot and allow this to cook for 15 to 20 minutes. 

Add the elbow macaroni, stir well, cover and simmer for about 30 minutes. 

Turn off the heat, remove the bay leaves.  Allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.

Recipe courtesy of Paula Deen

Sunday, November 6, 2016

Buffalo Chicken Salad

Looks delicious . . . a salad version of Buffalo Chicken Wings.

Ellie’s Real Good Food is one of my new favorite cooking shows.  When I watched the episode that included this buffalo chicken salad, I had to save it so I can make it in the future.


    • 4 cups chopped, cooked chicken breast
    • ⅓ cup nonfat or low-fat Greek yogurt
    • 2 ½ tablespoons mayonnaise
    • 3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
    • 6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
    • 2 large scallions, while and green parts, thinly sliced

For serving:

    • 1 head of Romaine lettuce
    • 1/3 cup crumbled blue cheese
    • Additional cayenne pepper sauce, to taste


In a large bowl, combine 
yogurt, mayonnaise, and hot sauce.

Stir in chicken, celery, and scallions . . . toss to combine. 

Salad may be refrigerated.

Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired.

Makes 6 servings

Serving size: 1 1/3 cup salad and 3-4 lettuce leaves

Per serving: Calories 300; Total Fat 13g (Mono Fat 5.1g, Poly Fat 2.4g, Sat Fat 2.6g); Protein 38g; Carb 7g; Fiber 3g; Cholesterol 120mg; Sodium 550mg


Tuesday, November 1, 2016

Pecan Cobbler

This pecan cobbler will be a regular for holiday meals and/or special times on our dessert table.

Bring out the vanilla ice cream when serving this delicious cobbler!

This cobbler recipe originates from Plain Chicken, one of my favorite food blogs.


    • 6 Tbsp butter, melted
    • 1 3/4 cups sugar, divided
    • 1 cup flour
    • 1-1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup whole milk
    • 1 tsp vanilla extract
    • 1/2 cup chopped pecans
    • 1/2 cup toffee bits
    • 1-1/2 cups boiling water


Preheat oven to 350.

Whisk together 3/4 cup sugar, flour, baking powder, salt, milk and vanilla.

Pour melted butter into an 8x8-inch pan and pour batter over melted butter.

Combine the remaining 1 cup of sugar, the pecans, and toffee bits i
n a separate bowl and sprinkle evenly over the batter.

Pour boiling water slowly over top of the cobbler.

Bake until top of the cobbler looks set, about 
40 to 45 minutes.

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