Sorry I haven’t posted for a few days, guys. This baby took a long time to write!
So, it occurred to me a few nights ago while I stood over the stove frying up some bannock that it might be nice for me to have a recipe page on here. Not necessarily a page of my recipes; I have a few from my family’s archives, but I didn’t set out to start a cooking blog! But, in the interest of helping out stressed-out ladies trying to feed hungry husbands keep their sanity, I’ve compiled a list of some of my favorite recipes from around the web.
I’ve only included here recipes that we’ve tried and Hubby has actively asked for again and again. The ones that make him sit up and beg. Or dance. And white boy don’t dance. 🙂
From Pioneer Woman:
(I use Pioneer Woman to an embarrassing extent. I am not ashamed).
Cream Cheese Wontons
This was the recipe that introduced me to Pioneer Woman. Mama gave us some cream cheese she didn’t need, so we grabbed some onions and wonton wrappers and tried it! Oh. Mah. Word. Hubby doesn’t even like cream cheese, and he devoured these. Tip: They are infinitely easier if you use a Fry Daddy!
Perfect Potato Soup
The best darn potato soup make by anyone, anywhere! When we were engaged, hubby and I both expressed a mutual disdain for soup. Watery, nasty stuff, blah! This soup blasted those preconceptions to kingdom come. Creamy, rich, potato-y, delicious goodness from heaven! Goes very well with crusty, fresh bread.
Chicken Tortilla Soup
While we’re talking about soups, this stuff tops just about everything else that I’ve ever put in my mouth. I put a tiddy tad more red pepper than she calls for, and since I don’t like the funny taste of the goop in cans of black beans, I rinsed the black beans before I put them in the soup. Hubby and I like to eat this topped with sour cream and freshly fried tortilla strips.
One more soup. I promise, just one more. For now. This is a chunky, filling soup that’s actually more of a stew. It’s filled with chunks of flavorful beef and tender potatoes in a lovely tomato-y base. We prefer our veggies (veggies, not potatoes) chopped up in tiny bits, so I blenderize the carrots and celery before putting them in.
These babies changed my life. I knew how to fry a fry, but I didn’t know it could turn out like THIS! You have to prepare these a few hours beforehand, cause they have to soak for a long time. I’ve used PW’s technique on steak fries as well, and they turn out every bit as amazing!
These are for when you and hubby are having a mutual bad day. Grab some cheese and leftover chicken and a great big bag of nachos and pile this thing just as high as you can! Hubby and I have de-stressed over many a pile of this goodness.
Spicy Dr. Pepper Shredded Pork
I have a confession to make. I used beef for this recipe. Every time we made it. A rolled rump roast (actually two) gives you the same effect as a pork butt, just with more beefiness. And I learned from experience, if you have an old-style cast iron Dutch oven, DO NOT use it with this recipe. You can use one of the new-fangled enameled ones, but the acid in the Dr. Pepper will eat through and rust your old pan. What I do (since I don’t have an enameled Dutch oven) is take the crock from my crock pot and cover it with tin foil to bake the meat.
This stuff became a household staple about five minutes after I served it. Yes, it is fried. Yes, I eat it all the time. And I am still losing weight. So hah. 🙂 Fry bread is possibly the most versatile thing I’ve ever eaten. They’re excellent plain, either warm from the pan or cold. (Do not refrigerate; just cover them and leave them on the counter). Or you can sprinkle them with powdered sugar while they’re warm for a heavenly dessert or special breakfast. And add chocolate sauce and sprinkles if you’re really adventurous. Or spread one with Nutella or honey. Or make Indian tacos out of them! Or make your own version of Taco Bell chalupas! Or do what Hubby loves most: make personal pizzas. Just spoon some pizza sauce on top, smother them with cheese and pepperoni, and stick them on the top rack of the oven at 350 for a few minutes.
Slice Baked Potatoes
These are like twice baked potatoes, but with more flair. They’re little medallions of creamy, flavorful goodness is what they are! I like making these if I can tell a meat dish isn’t going to turn out quite like I’d envisioned. These guys can put pizzazz back into pretty much any meal!
Now, I haven’t tried the biscuits from the recipe yet. I’m in love with the gravy, and I like to pair it with the biscuit recipe I have below. This stuff turns biscuits into a full meal. Yes, I make this for dinner.
Perfect Pot Roast
I grew up in a family of picky eaters. But when I found this recipe and sent it to my mom, she made it and EVERYONE liked it! I felt my taste was quite validated. 🙂 The rosemary makes the meat sing as it melts in your mouth! Just don’t wear a sleeveless shirt while you’re searing the veggies; I did that and about grease-fried my arms off. Also, hubby and I are not big fans of chunky carrots, so we replaced the carrots with halved potatoes, and it turned out beautifully!
From everyone else:
Southern Biscuits by Spinach Tiger
After a disappointing batch of Bisquik biscuits, I set out upon the Google trail to find the perfect biscuit. And boy did I find it. Make these. Just make them, and then tell me if I’m right. You don’t have to use unsalted butter if you don’t have any. I’ve used salted periodically, and I haven’t noticed any difference. Maybe that’s because I’m a rube.
Buttery Bread Machine Rolls by Food.com
I love having a bread machine. It’s like magic. You put in the ingredients, punch a button, and bread happens! I don’t know if you can make these without one, but I suppose you can try. I’ve used this recipe to make homemade hamburger buns, sandwich bread, and dinner rolls. And here’s a trick to making dinner rolls more interesting. Tie them in knots. When you’re cutting up the dough, roll each roll’s worth into a string and tie it in a knot, just like when you’re tying your shoes. The rolls will be flakier and more interesting to pull apart, and you’ll get compliments for your creative cooking. 🙂
Italian Wonderpot by Budgetbytes
I tried this on a whim, and Hubby went crazy for it. We left out the spinach, though, cause we didn’t have any. And there’s a variation that we’ve discovered: Pizza Pot! Use the same amount of noodles, liquid, oil, onion, and garlic, and put in a few spoonfuls of pizza sauce and some chopped up pepperoni and bell pepper. As soon as it’s done, stir in some shredded mozzarella. 🙂
Chicken Gnocchi Soup by Copykat
Only twice in my life have I eaten till I was sick. Once was when I was done having a growth spurt and I didn’t realize that I couldn’t eat a whole platter of catfish by myself anymore, and the other time was with this. It tastes just like that most amazing soup from Olive Garden, but without having to wait to be brought the next bowlful. Let me give you a couple tips; the first time I made this it didn’t turn out, and I learned some good stuff. Chop up the celery and carrots by hand, not in a blender. I love my blender and pulverize most of my veggies in it, but don’t do that with this soup unless you want it to taste like cream of carrot. Also, watch the video in the link. The lady tells you a couple of things about timing the soup that made mine infinitely better the second time around.
Chinese Dumplings by Tablespoon
The best thing about this recipe, to me, is that the dough tastes good with almost any filling. After our wedding, we had a ton of lunch meat left over from the reception, so we shredded it all up, mixed in a couple pounds of cheese, and made a great big batch of these. These are fun to make, and if you have a multi-level steamer, they come together really fast. 🙂
Nongshim Shin Ramyun 🙂
I should be ashamed for putting ramen on this list, but I’m not. This isn’t Top Ramen. That stuff is nasty. This is a brand I discovered in college. I think it’s Korean. It’s spicy and filling and goes wonderfully with cream cheese wontons, and it costs less than a buck a pack if you order by subscription from Amazon. I usually don’t use all of the spice packet, cause I’m a sissy, but if you want to clear your sinuses, dump it all in!
Chicken Tamale Casserole by MyRecipes
I made real tamales a couple times when we first got married, but they never did turn out quite right. They were either too dry, or they just fell apart. I need to find an old Hispanic mama to teach me how to do it right. But until I do, this stuff is awesome!! You get the sweetness of masa and the ease of a cornbread mix, the bite of chicken and chiles and the convenience of opening up cans and throwing everything in the bowl. Then you just chuck it in the oven and go read a book. 🙂
As I find more lovely recipes, I’ll put them on this page. In fact, I think I’ll put a link to this page at the top of the blog. Then anyone who needs it can have a easy-to-reach quick reference!