2013 April Archive - Simple Everyday Food

potato sausage & corn chowder

Posted by :Amy On : April 11, 2013

Just when us Minnesotans thought winter was finally over and spring was around the corner, mother nature thought it’d be funny to dump us a couple more inches of snow here in the metro area.

Yep. When I woke up this morning, what was green out in the yard yesterday was covered with snow again. Let’s just say I’m not too thrilled about it. I was ready for grilling season, shorts, tank tops, flip flops, and hot summer days… now all I have to think about is how much earlier I have to get up to brush snow off my car and how to dress as warm as possible when I go out.

But with cold, snowy weather comes an excuse to make warm, hearty soups that warm the insides of your stomachs. The kind that make you want to just find a warm fuzzy blanket and fall asleep by the fireplace…

…Wait. Except I don’t have a fireplace.

Anyway, this was the perfect recipe to make since winter is back in Minnesota for a few more days. Maybe you can enjoy it and then cozy up by a fireplace for me….

potato sausage & corn chowder

2013-04-10 18:21:24

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Ingredients

1 pound ground spicy turkey sausage
4 medium russet potatoes, peeled and cubed
2 celery stalks, diced
1 medium onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup light sour cream
1/4 teaspoon black pepper
2-15 oz cans cream style corn
1-10 oz bag frozen corn
Sat & pepper to taste

Instructions

In a large pot, brown the turkey sausage, breaking it up with a wooden spoon. Remove the sausage onto a paper towel-lined plate to absorb excess grease. Reserve remaining grease on the bottom of the pot.
Using the same pot, add the potatoes, celery, onion, and garlic to the pot and saute under medium heat until onions are translucent. Remove the vegetables to a bowl and set aside.
Add chicken broth, sour cream, salt and pepper to the pot. Under medium-low heat, use a whisk to combine all the ingredients and to deglaze the bottom of the pot. When the mixture starts to boil, add the sausage, vegetables, cream corn, and frozen corn into the pot. Bring to a boil and simmer for 30-45 minutes, or until potatoes are cooked through.

By Simple Everyday Food

Adapted from My Blessed Life

Simple Everyday Food https://www.simpleeverydayfood.com/

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Compared to my other posts, this post is definitely lacking in pictures. I figured the directions seemed pretty straight forward, and only the final product was really necessary to convince you to make this some time :)

Enjoy!

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dry-rubbed ribeye steak

Posted by :Amy On : April 7, 2013

Category: Meat/Poultry

Tags:grilling, meats, steak

Spring has been slow to arrive here in Minnesota this year, so when it finally reached the mid-50s today, we seized the opportunity to fire up the grill.

Actually, let me rephrase that: the hubs finally got to fire up the grill and feel manly after a long winter…

I’m really not a big fan of steak (as un-American as that sounds). I would usually choose chicken, pork, seafood, lamb, or duck over beef. However, there is still one occasion I will not give up my beef – hamburgers. When it comes to burgers, I still want a good juicy beef patty instead of a veggie burger or turkey burger.

So when we go to restaurants and I happen to order some sort of steak, the hubby’s reaction is always “YOU’RE ORDERING A STEAK?!?!” like it’s the most absurd thing he’s ever heard.

Super simple rub, and it gives the steak a nice flavorful crusty crust (ha… crusty crust. Not sure why that’s so fun to say). The steak turned out to be super juicy – there wasn’t a whole lot of talking at the dinner table tonight.. we were both too busy shoving food in our mouths.

Poor Bentley did his best to look cute, thinking that he’ll be able to get a little piece of steak as a after-dinner treat. Well, mommy and daddy couldn’t say no to his cute little face and gave in in the end.

Bentley – 2,819, mom and dad – 0.

Granted I’m not a steak connoisseur, this rub sure produced a pretty tasty steak. Of course, props to the man who executed it to perfection.

Man, my man can grill.

dry-rubbed rib-eye steak

2013-04-07 17:56:08

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Ingredients

2 tablespoons salt
2 tablespoons brown sugar
1 teaspoon crushed red pepper
2 teaspoons paprika
1 teaspoon garlic powder
2-16 ounce boneless rib-eye steaks, about 1" thick

Instructions

Using a charcoal grill, set up the grill so the coals are nice and hot.
Combine all the dry ingredients in a small bowl, making sure all the ingredients are evenly distributed.
Rub both sides of the steaks generously with the rub.
Place the steaks directly over direct heat and cook for 10 minutes on each side (for medium done steaks).
Let steaks rest for about 5 minutes.

Notes

Cooking times can vary based on personal preference of how well you like your steaks done and the thickness of your steak.

By Simple Everyday Food

Adapted from Food Network

Simple Everyday Food https://www.simpleeverydayfood.com/

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Perfect meal to end a wonderful weekend. Even Bentley doesn’t look too thrilled that tomorrow’s Monday.

Have a wonderful week, folks!

Recipe adapted from Food Network

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deconstructed enchilada casserole

Posted by :Amy On : April 6, 2013

Category: International, Pasta

Tags:enchiladas, mexican, Pasta

Last night while I took a break from studying, I decided to do a little meal planning for the weekend.

You see, when we get to have the weekend off together, I spend Thursday nights planning on what we should have for our weekend dinners, usually along with some sort of munchies or dessert.

Well, what I originally planned to be a quick 30 minute break turned out to be a 3 hour break – surfing the Internet, searching for new fun recipes to try, and this is one of them I was quite excited to try right away.

Other than burritos, enchiladas are probably one of my favorite Mexican dishes. I’ve made stacked enchiladas a few weeks back, and I also have a recipe somewhere for some yummy traditional enchiladas as well. Since it’s Friday night and I really don’t want to slave over the stove for hours making a meal, this enchilada casserole sounded like the perfect idea.

Simply put, this dish is basically a deconstructed enchilada with everything mixed together, minus the tortilla.

Meat – check.

Enchilada sauce – check.

Sour cream – check.

Diced chiles – check.

Cheese – check.

Trust me, if you’re short on time but want something the whole family would like, this is definitely worth a try. The hubs loved it so much that he suggested to put this recipe into our “repeat” box.

Here’s what you’ll need:

1 pound ground turkey
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
4 ounces cream cheese
1/4 cup sour cream
10-oz can red enchilada sauce
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels
4 oz canned diced green chiles
12 ounces egg noodles
Salt & pepper

Directions:

Preheat oven to 350 degrees
In a large pot, cook egg noodles according to package instructions.
In a super large skillet (or as I’ve mentioned in previous posts, I love using woks, so I used a wok instead), brown the ground turkey, breaking it up with a wooden spoon. Drain excess fat, and add in the chili powder, cumin, and cayenne pepper. Stir to combine.
Add in the cream cheese. Stir until cream cheese is melted and thoroughly combined.
In a medium sized bowl, combine the sour cream, enchilada sauce, half of the two cheeses, corn, and green chiles. Stir to combine.
Add the sauce mixture to the meat mixture. Stir. Let simmer for a few minutes.

Being in the healthcare field, I could come up with a few things this mixture reminded me of… but don’t let that deter you! I promise it smells AND tastes delicious, and it will look a lot more appealing in the end!

When the pasta is done, drain the pasta, then add it to the beef mixture. Make sure you give it a good toss to make sure all the egg noodles are all evenly coated with the sauce.
Pour in the pasta mixture into a large casserole dish and top with the remaining cheeses.

Bake for about 15 minutes or until the cheese has completely melted.

Enjoy!

Deconstructed Enchilada Casserole

2013-04-06 08:42:20

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Ingredients

1 pound ground turkey
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
4 ounces cream cheese
1/4 cup sour cream
10-oz can red enchilada sauce
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels
4 oz canned diced green chiles
12 ounces egg noodles
Salt & pepper

Instructions

Preheat oven to 350 degrees
In a large pot, cook egg noodles according to package instructions.
In a super large skillet (or as I've mentioned in previous posts, I love using woks, so I used a wok instead), brown the ground turkey, breaking it up with a wooden spoon. Drain excess fat, and add in the chili powder, cumin, and cayenne pepper. Stir to combine.
Add in the cream cheese. Stir until cream cheese is melted and thoroughly combined.
In a medium sized bowl, combine the sour cream, enchilada sauce, half of the two cheeses, corn, and green chiles. Stir to combine.
Add the sauce mixture to the meat mixture. Stir. Let simmer for a few minutes.
When the pasta is done, drain the pasta, then add it to the beef mixture. Make sure you give it a good toss to make sure all the egg noodles are all evenly coated with the sauce.
Pour in the pasta mixture into a large casserole dish and top with the remaining cheeses.
Bake for about 15 minutes or until the cheese has completely melted.

By Simple Everyday Food

Adapted from Table for Two

Simple Everyday Food https://www.simpleeverydayfood.com/

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Have a great weekend and stay warm!

Recipe adapted from Table for Two

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