Confessions of an Unintentional Domestic Goddess

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It’s a New Recipe And…..

Urgh. Well, I guess we can’t win them all. I get lots of emails w/recipes, tips and ideas for entertaining and fun stuff. I bet you do too. Do you ever try any of the recipes in those emails or magazines? I still actually get real, live magazines in the mail! Yes, I know, so 1999 of me. Oh well, I like to see the pictures and fold down the corners. Yes, I use my laptop in the kitchen too, but I get much less upset over spilled broth on a magazine than my computer, I’m sure you can imagine.

Anywhoo, I got a new mag last week and in thumbing through, found several interesting ones that I wanted to torture my kids with try. One in particular sounded fabulous, Slow Cooker Meatball Stew. Hmmm, it’s cold out and my slow cooker is my bff, so, why not? My kids are always asking me why I don’t do spaghetti and meatballs. Well, because I don’t make meatballs, or buy them, that’s pretty much why. I’m not Italian (sigh) and I don’t know how, although I have tried and failed miserably, to make meatballs. Off the rails, anyway, this stew sounded great. I bought the ingredients and put it all together and let it go while I was working.

There’s just nothing like walking in the door after a long day working and getting a whiff of dinner, that will require not much more attention before putting it on the table. Yeah, that’s pretty much where it ended. The result was not quite as spectacular as it looked in print. So not what I was hoping for. The meatballs were nasty & mushy, and the sauce tasted like it came from a can of Chef Boyardee’s reject little brother. Underwhelming to say the least. And guess who let me hear all about it. Yep, the short ones.

Which leads me to the title of this post. I have a standard disclaimer that you may not have heard. Please feel free to use it when necessary.
Ready? Here goes:
“It’s a new recipe, if it sucks, it’s not my fault.”
There you go. I use it often, as I’m prone to trying out new stuff fairly frequently. Good luck! Have a great week! Now, to find the next great recipe. I’ll keep you posted!

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Ham and Cheese Brunch Casserole

Have you been searching for a great brunch recipe? Here it is! It feeds several people, it’s easy, delicious and reheats very well. All requirements for recipes of mine! My children don’t eat it, which is fine by me, more for us, right?

 

Another meal in a pan. I'm sensing a pattern here! I wish you could smell it!

Ham and Cheese Brunch Casserole

1pkg (10 oz) Green Giant broccoli & cheese sauce

1 can (5 biscuits) Grands Flaky layers

10 eggs

1 tsp dry ground mustard

4 oz (1C) shredded cheddar cheese

4 oz (1C) shredded Swiss cheese

1 jar (4.5 oz) sliced mushrooms, drained

1-1/2 C milk

2C diced cooked ham

1/3C chopped onion

salt and pepper (optional)

1. Heat oven to 350F.

2. cut small slit in center of broccoli & cheese pouch. Microwave on high 3 to  4 minutes, cool slightly. (plain chopped frozen broccoli would work as well)

3. Spray bottom of 13X9 baking pan with cooking spray

4. Separate dough into 5 biscuits and cut each biscuit into 8 pieces. Arrange evenly in baking dish.

5. In a large bowl, beat eggs, milk, mustard, salt and pepper with a whisk until well blended.

6. Stir in ham, onion, cheeses, mushrooms, and broccoli/cheese.

7. Pour mixture over biscuits in dish. Press each biscuit w/the back of a spoon to be sure that each biscuit is covered with egg mixture. Some of them will stand above the egg mix.

8. Bake at 350 for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

MMMM. So good. Let me know what you think!

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Adventures with Mac N Cheese

After being snowed in for a week now, I think I’ve made nearly every single comfort food in my recipe box. Except this one. I have never attempted home made mac n cheese. My kids have always been perfectly content with the blue box kind. I of course, jazz it up a bit w/extra cheese, but it’s still powdered cheese stuff that’s the base. Last night I made goulash, the easy version-spaghetti sauce w/elbow macaroni, hardly worth noting, except that I had quite a bit of cooked macaroni leftover and didn’t want to throw it out. Fast forward to today. I open the fridge, see the pasta and a light bulb comes on, *DING*, and yes, light bulbs do make that noise, didn’t you know? I scoured the internet for a recipe and kind of used one and added a few of my own things. As usual. So, here’s what I did.

1-1/2 to 2 C uncooked macaroni

3 tbsp flour

5 tbsp butter, divided

1/2 tsp salt

1/4 tsp pepper

1-1/2 C 2% milk

4 oz shredded kojack cheese

2 oz-ish processed cheese (I used Velveeta)

3 tbsp plain bread crumbs

Preheat oven to 375F

Cook pasta according to pkg instructions. Drain.

In a small sauce pan, melt butter. Add flour, salt and pepper and stir well. Gradually add in milk and stir well. Bring to a boil, stirring constantly until just thickened. Add cheeses and stir until melted.

Add cooked pasta to pot with cheese sauce and mix well.

Pour into 2qt greased baking dish.

Melt last 1tbsp butter and mix with bread crumbs. Sprinkle over mac n cheese and bake uncovered for 30 min, or until heated thru and crust is golden brown.

Oh man, this is so good, but I’ll tell you now, it’s really rich, so beware!

I promise, I’ll post a pic later!

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Tex-Mex Chicken Chowder

OMG! Once again, I read it wrong and it turned out ah-maz-ing! Sorry my friends, I don’t have a pic to share, it was gone too quickly and I thought if it too late! Sooooo good!

Tex-Mex Chicken Chowder

1 lb boneless skinless chicken breast chopped

1 cup uncooked brown rice

1 can (4oz) chopped green chilies

1 C salsa verde/green enchilada sauce

1 each chopped green, red, and yellow bell peppers

1 medium onion chopped

3C water

2C frozen corn

2 to 3 fresh cloves of garlic chopped or pressed

2tbsp olive oil

1tsp ground cumin

1tsp salt

1C (8oz) reduced fat sour cream

1/2C (4oz) shredded cheddar cheese

1. in a Dutch oven over medium heat, cook chicken, peppers, garlic and onion in oil until vegetables are crisp-tender. Stir in water, corn, rice, green chilies, green salsa, cumin and salt. Bring to a boil. Reduce heat, cover and simmer for 35 to 40 minutes, or until rice is tender.

2. Remove from heat, stir in sour cream and cheese until cheese is melted. Serve with tortilla chips and chives if desired.

So good, and reheats well. My husband wants me to use a Poblano pepper next time I make this. It would add a different flavor.  If  you like Tex-Mex food, you will so love a nice hot bowl of this on a cold day! Enjoy!

If you want to cut some of the calories, feel free to omit the cheese and use fat free sour cream.

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Garlic overload chicken

If you’ve been along for my ride into domestic goddessness, you’re familiar with my love of garlic. If you’re new to my world, garlic is a food group in my house!. This recipe totally takes into an all new direction! Basically, it is a chicken version of my thought ‘too much garlic is just right’! If you love roasted garlic and an easy recipe, this one is definitely for you! Just be sure you’re not eating it alone b/c you won’t be getting any lip action if  the only one indulging is you!

I just  thought of something, if you’re like my sister-in-law, who doesn’t like really powerful garlic flavor, but you do like the roasted garlic, this is a good recipe. Cooking the chicken in the same pan as the garlic, you get a bit of the garlic flavor, but it’s not like you’re eating raw garlic. The chicken is very juicy and flavorful.

Garlic Overload Chicken

4 boneless skinless chicken breasts flattened to 1/4″ to 1/2″ thickness and cut in half

1tbsp Italian seasoning

2tsp rosemary

1tsp salt

fresh ground black pepper

2 heads of garlic, cloves separated but not peeled

2tbsp olive oil

1 pkg chicken flavor Rice-a-Roni

In a large skillet heat the oil on medium  and add the whole garlic cloves, still in their paper shells. Cook over med heat for 5 to 8 minutes until the cloves are soft. (they may brown a bit, but don’t let them scorch.)

mix the seasonings, salt and pepper and sprinkle on top of the chicken, and don’t be shy with it!

Push the garlic to the sides of the skillet and put in  the chicken seasoned side up.

As chicken is cooking, prepare the rice according to package instructions.

Carefully turn the chicken after about 5 to 6 minutes and continue cooking on the other side on med/low heat, until chicken is done and juices are clear.

If the garlic looks like it’s getting overdone, take it out and put it in a bowl for later.

Serve the chicken over the rice and you can either squeeze the garlic over the chicken, or just put the cloves in a bowl (like we do) and eat it with the chicken. The garlic comes right out of the shell, it’s soft and nutty like roasted garlic. My 7 yo daughter can’t get enough of the garlic!

I have also served this with Rachael Ray’s  Garlic and Parmesan Orzo for a super duper dose of garlic! when I did, my friends down the street could smell it! You can’t get much easier than that! Enjoy and let me know how you like it!

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A WHAT on a plate?? Now that’s a good pie!

YUM

Heaven on a plate

Ok, so I’ve written about my misadventures with the key lime pie.  After my second attempt yesterday, I’m happy to report that I achieved key lime karmic nirvana! And in my usual habit, I altered the recipe just a bit with results that were so delicious, my BFF said it was like ‘an orgasm on a plate!’ I’d say that was pretty damned good! So, here’s the original with my alterations noted. Thank you Joe’s Stone Crab for sharing this!

Joe’s Stone Crab Key Lime Pie, as interpreted by 1domesticgoddess

CRUST:

10 graham crackers crushed

5tbsp butter melted

1/4C sugar

My additions: I used 9 cinnamon graham crackers and added about 1/2C chopped pecans (I got that idea from a restaurant called Copeland’s)

Press in the bottom of a 12″ pie pan (I used 9″, it was all I could find) bake @ 375 for 8 min, set aside and let cool.

FILLING:

2 cans 14oz each sweetened condensed milk

5 egg yolks

1C fresh lime juice

zest of 1/2 of a lime

I zested a whole lime (normal size) and the juice of 3 fresh limes with enough bottled lime juice to make 1C.

blend well and pour in pie crust. Bake @ 375 for 8 minutes. Let cool completely, place in freezer. when ready to serve, let pie stand at room temperature for 15 minutes prior to cutting. Top with whipped cream if desired.

I left mine in the oven for about 5 minutes longer b/c it didn’t look like it was set yet.

It’s a very creamy pie, very tart and tangy. My husband was afraid it was going to be too limey, but it’s really good. And my favorite part, it’s CRAZY easy! It comes together very easily. In fact, if you wanted to by-pass the whole make-your-own-crust thing, you could simply buy the premade graham cracker crust and still have a really good pie! My problem now?  What to do with all the leftovers! My kids are gone and I don’t want this sitting in my fridge, I may as well just strap it to my arse!

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Recipe substitutions

Well, I have learned the hard way that sometimes, one thing cannot be substituted for another when cooking. I was really surprised and thought it would not make that much difference, but in the end it really did.  I was making a chicken and wild rice soup in the crock pot.  It’s  a really delicious recipe i got from one of my sister-in-laws.  I’ve had it before and enjoyed it, so thought hey, it’s cold outside, definitely soup weather, let’s try something different.

It calls for heavy whipping cream. Guess what, I have no heavy cream, but what I do have is 1/2 & half, it’s half cream, it should work, right? Well, in a word, wrong. The soup was ok, but it was very runny, and I don’t believe it’s supposed to be quite as watery as mine was.  It tasted fine, but I have learned my lesson.

There are somethings I’ve learned that I can sub for another item and things are just fine, as in green bell pepper instead of red.  The red peppers sometimes around here are $1.50 each, which is pretty steep for a single pepper.  Oddly enough, the green peppers are usually less than half that.  Ok, it still works.  When I’m baking cookies, I use butter flavored Crisco sticks.  My mother in law gave me the tip.  She said it makes the cookies a bit moister and they don’t scorch.  Hmm, ok, I’ll give it a try. It works wonderfully.

I have happy accidents in the kitchen regularly, unfortunately, this was not one of them. I was underwhelmed by the result. Oh well, live and learn right?

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