Archive for the ‘#1 Go-To Recipes’ Category
"Canned" Ham & Bean Soup
I call this "Canned" in the title as I use canned beans and canned condensed soup. This is easy to put together, and the flavor is excellent! I made this on a whim to use up some frozen ham steaks I had lingering in the freezer. I made this on 23 Aug 2024, updated this on 10 Oct 2024.
Ingredients
- 4 cans white beans, undrained, (400 g / 14 oz each)
- 2 cans condensed mushroom soup, (10½ oz / 298 g each)
- 500 grams cooked ham, diced, (1 lb)
- black pepper, as desired
Instructions
- Add the beans (undrained) and the soup to a saucepan. (I used creamy mushroom chicken soup this time.)
- Mix together to get the soup blended into the beans.
- Dice the ham and add to the saucepan. Season with black pepper as desired.
- Mix together. Place on low to medium heat and simmer to heat through, stirring often.
- Ladle into bowls, serve and enjoy.
Notes
Fair cost per serving.
Variants: 1. Use canned pinto beans in place of white beans, or combination of white and pinto beans. 2. Use condensed creamy mushroom chicken soup in place of mushroom soup.
Updated on 10 October 2024.
Yellow Bird Cocktail
A refreshing cocktail that uses Galliano as one of the ingredients.
Equipment
- Cocktail Shaker
- Cocktail Picks or Toothpicks
- Cocktail Glass chilled
Ingredients
- 1 oz white rum
- ½ oz Galliano
- ½ oz Cointreau
- ½ oz lime juice
- ice cubes, as needed
- maraschino cherry, for garnish
Instructions
- And a handful of ice cubes to a cocktail shaker, add the rum, Galliano, Cointreau, and lime juice. Cover and shake until well chilled.
- Strain into a chilled cocktail glass, garnish with a maraschino cherry and lime slice as desired. Enjoy.
Blue Hawaiian
An easy and refreshing drink. Many of the Blue Hawaiian recipes call for white rum, I am using Malibu rum which is coconut flavored. I also use unsweetened coconut cream and many recipes call for cream of coconut which is sweetened. The flavor is excellent, and the family loves these! Keep in mind, the quality of the Blue Curacao you use will determine on the quality of blue color (it may come out greenish blue), the taste will be the same. You can also add a drop or two of blue food coloring into the shaker before shaking.
Equipment
- Cocktail Shaker
- Bar Jigger
Ingredients
- 1½ oz Malibu rum
- ¾ oz Blue Curaçao
- 2 oz pineapple juice
- ¾ oz coconut cream
- ice cubes, as needed
- cocktail straw
- maraschino cherry, for garnish
- cocktail umbrella, for garnish, optional
- hurricane glass, (350 ml size is perfect)
Instructions
- Add ice cubes to the hurricane glass, about half full.
- Add a handful of ice cubes to a cocktail shaker, add the Malibu rum, blue curacao, pineapple juice, and coconut cream, cover and shake until the outside is well chilled. Strain into the hurricane glass.
- Add the straw, pierce a maraschino cherry with the umbrella and add that, serve and enjoy.
Malibu Sunset
This is a great tasting cocktail that is easy to prepare. My family loves these, highly recommended.
Equipment
- Cocktail Shaker
- Bar Jigger
Ingredients
- 4 oz pineapple juice
- 2 oz Malibu rum
- ½ oz grenadine
- ice cubes, as needed
- cocktail straw
- maraschino cherry, for garnish
- cocktail umbrella, for garnish, optional
- hurricane glass, 350ml size is perfect
Instructions
- Add ice cubes to the hurricane glass, about half full.
- Add a handful of ice cubes to a cocktail shaker, add the pineapple juice and Malibu, cover and shake until the outside is well chilled. Strain into the hurricane glass.
- Hold a spoon upside down at the side of the glass and slowly pour the grenadine over the spoon so it flows down the inside of the glass, this makes the layered effect.
- Add the straw, pierce a maraschino cherry with the umbrella and add that, serve and enjoy.
Sausage & Pasta
I found this recipe on Instagram, excellent flavor, easy to put together, but I did change the amount of chicken stock as the original did not have enough liquid for the pasta. The recipe here has that change included.
Ingredients
- 1 kilo smoked sausage, sliced ½" thick, (2 lb)
- 1 onion, diced
- 2 teaspoons garlic powder
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- 1 can diced tomatoes, undrained
- 500 grams dry bowtie pasta, (1 lb)
- 2 cups Cheddar cheese, shredded
- black pepper, as desired, to taste
Instructions
- In a large pot on medium heat, add the sausage and cook, stirring/turning often, until cooked through and starting to brown. Remove to a dish lined with paper towels to drain.
- Same pot, medium to low heat, add a little cooking oil if there is no fat leftover from the sausage, add the onion and garlic powder, cook, stirring often, until the onion is softened and just starting to brown.
- Add the sausage back to the pot, then add the diced tomatoes, broth, cream, and dry pasta. Stir to mix together, season with black pepper as desired. Add the chicken broth and water. Cover and cook.
- Stir occasionally to prevent the pasta from sticking on the bottom, until the pasta is tender.
- Stir in 1 cup of shredded Cheddar cheese, once it is mixed in, add the second cup and mix that in as well.
- Once the cheese is mixed in, leave the cover off, turn off the heat, and let any remaining liquid evaporate, will take just a few minutes.
- Give the pot another stir, serve and enjoy.
Notes
Fair cost, I use Spicy Pork Sausages from Makro, this makes a lot so the cost per serving is reasonable.
Updated on 10 June 2024.
Chicken Nugget Cordon Bleu Casserole
This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! I made this on 6 Jun 2024 and was well liked by the family. A great use for chicken nuggets, and the bleu cheese gives this casserole and excellent flavor.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry cavatappi pasta, or cellentani pasta, (8 oz)
- 170 grams bleu cheese, (6 oz)
- 1 kilo frozen chicken nuggets, thawed, you may not use all of them, (2 lb)
- 250 grams cooked ham, cubed, (8 oz)
- 250 grams Swiss cheese, cubed, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- ¾ cup heavy cream
- 1 cup milk
- 1 packet dry Italian salad dressing mix, Shortcut
- 2 tablespoons butter, melted
- ¾ cup panko breadcrumbs
- ½ cup Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, drain.
- While the pasta is cooking, preheat your oven to 180° C (350°F), and lightly grease with butter a 9x13 inch baking dish. Crumble the bleu cheese into the bottom of the baking dish evenly.
- Also while the pasta is cooking, cube the ham and Swiss cheese, set aside. Add the soup, cream, milk, and Italian seasoning mix to a mixing bowl and whisk together.
- After the pasta is drained, add that to the prepared baking dish and spread out evenly.
- Add the chicken nuggets on top of the pasta.
- Top the nuggets evenly with the ham and cheese.
- Pour sauce over evenly over the casserole.
- In another mixing bowl, add the melted butter, panko, and parmesan cheese, mix together and sprinkle evenly over the top of the casserole. (I skipped this step as the dish was heaping!)
- Bake for 30 minutes or until lightly browned and bubbly.
- Let cool for 5 minutes, serve and enjoy.
Notes
Fair cost per serving based on the cheese used, but makes a lot so the cost is reasonable.
Shortcut: Italian Dressing Mix.
Variant: 1. Use Condensed Creamy Mushroom Chicken Soup in place of the Condensed Cream of Chicken Soup.
Updated on 06 June 2024.
Tater Tot Green Bean Casserole
This is an easy to put together casserole and is quite tasty and filling. Versatile recipe, use mini hash browns in place of tater tots, use fresh cooked, frozen, or even canned green beans.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cups fresh long beans, or green beans, or frozen and thawed, or 1 can, drained
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- ¼ cup milk
- 250 grams Cheddar cheese, shredded, (8 oz)
- 1 kilo bag frozen tater tots, or frozen mini hash browns, (2 lb, you will not use them all)
- salt and pepper, as desired
Instructions
- I used fresh long beans, cut them into 1 inch pieces and boiled them until just tender crisp, drain.
- While the beans are cooking, heat a large non stick pan and add the beef and onion, season with salt and pepper as desired. Cook, breaking up the beef, until the beef is browned. Drain any excess fat.Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- To the pan with the drained beef, add the drained long beans, soup, milk, and season with black pepper as desired.
- Mix together until combined.
- Pour mixture into the baking dish and spread out evenly. Sprinkle the cheese over the top of the mixture, then add a single layer of frozen tater tots or mini hash browns on top of the cheese.
- Place in the preheated oven and bake for 30 minutes or until the top is browned and casserole is bubbly.
- Remove from the oven, let cool for 5 minutes, served and enjoy.
Notes
Fair cost per serving.
Chicken & Black Bean Casserole
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and delicious!
Equipment
- 1 Baking Pan (9x13 inch)
Ingredients
- 750 grams chicken breast, boneless, skinless, (1½ lb)
- ⅔ cup lime juice
- ⅓ cup olive oil
- 2 teaspoons salt, divided
- 2 teaspoons garlic powder, divided
- ½ teaspoon black pepper
- 4 cups cooked rice
- 2 cans black beans, undrained, (400 g / 14 oz each)
- 1 can corn, drained, (425 g / 15 oz)
- 1 can diced tomatoes, drained, (565 g / 20 oz)
- 1 cup fresh cilantro leaves, chopped
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Cut the chicken breasts into bite size pieces and add to a mixing bowl.
- To the chicken, add the lime juice, olive oil, black pepper, and 1 teaspoon of each, salt and garlic powder. Mix into the chicken. Cover and place in the fridge to marinate for at least 2 hours or even overnight.
- After 2 hours, to another mixing bowl, add the rice, undrained beans, drained corn, drained diced tomatoes, cilantro, onion powder, chili powder, cumin, and the remaining 1 teaspoon of each, salt and garlic powder. Mix together. Photo taken right before I added the corn.
- Take the chicken out from the fridge and remove the cover. Heat a large non stick pan on medium heat, and pour the chicken and marinade into the pan. Simmer until the chicken turns white, stirring often.Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- Now if you are like me and underestimate the size of a mixing bowl, go ahead and transfer the rice and beans mixture to a larger mixing bowl, or as I did, I used a large pot. Now pour the cooked chicken and the liquid, into the pot, mix together.
- Carefully pour the mixture into the baking pan and spread out evenly. This is a quite wet mixture but will thicken as it bakes.
- Bake for 40 minutes uncovered. Remove from the oven and let rest for 5 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the canned goods used.
French Meat Pie
This recipe comes from a friend, who got it from her great-great grandparents who were French Canadian. I made this on 9 Jan 2024 and it is not only easy to put together, takes some time, but easy, and my family loved this! This is an excellent dish that I will have to make more often. Common ingredients as well.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 680 grams ground pork, (1½ lb)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 2 large potatoes, peeled, cut into large chunks, (I used 3 regular potatoes from Tesco)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 double pie crust, homemade or store bought, Shortcut
Instructions
- To a pot, add the pork, onion, garlic, and water. Place on medium low heat, breaking up the pork with a large spoon and stir occasionally.
- Once the pork is started, add the potato pieces to another pot, add water to cover by an inch or so and bring to a boil, just like you are making mashed potatoes. Cook the potatoes until fork tender, drain.
- Cook the pork for about 1-1½ hours or until the water is evaporated, but do not brown the meat, only a little fat should remain on the bottom. Remove from heat but leave in the pot.
- When the potatoes are drained, mash with a large fork or potato masher, but do not add any milk or butter, you are just mashing the potatoes only.
- Add the mashed potatoes to the pork, sprinkle in the salt, pepper, cloves, and allspice. Mix with a large spoon. Taste and add more spices to taste.If making the pie crust, go ahead and prepare that now.
- Preheat your oven to 180° C (350° F) and get out a 9 inch pie dish. Place a pie crust in the bottom of the dish and add the filling.
- Top the dish with the second pie crust, flute, and cut some slits in the top to vent steam.
- Place in the preheated oven and bake for 30-45 minutes or until the top is lightly browning.
- Slice into serving sizes.
- Serve with a salad or vegetable, and cranberry sauce is excellent with this dish as well.
Notes
Meatballs & Gravy V
I made this from a combination of meatball and gravy recipes to narrow down to a low ingredient count yet great on flavor, for a fairly quick meal. This recipe also uses store bought Thai beef & chicken meatballs.
Ingredients
- 500 grams Thai beef meatballs, (1 lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- 2 cups beef gravy, (I use Bisto)
- ½ cup sour cream
- 1 tablespoon Worcestershire sauce
- hot cooked egg noodles, for serving
Instructions
- Heat a pot of salted water to a boil then add your noodles, amount is up to you. Cook until just tender, drain.
- After starting the noodles, add the meatballs to another medium size pot and add water to cover by 2 inches. Bring to a boil and let meatballs cook until they have expanded and float. Remove from heat and drain.
- After starting the meatballs, to another pot, add the soup, gravy, sour cream, and Worcestershire sauce, and mix together. Place on low heat, stir sauce occasionally.
- When the meatballs are done, and drained, add to the sauce and mix together. Continue heating on low until the egg noodles are done.
- Serve meatballs and gravy over egg noodles, and with a side of veggies, and you have a nice meal. Enjoy.
