Living Insanity's Loving Food

  It felt like soup season for a little bit!  The temperatures in the morning were chilly.  Then it got back into the 80s in the afternoons.   Ingredients: 1 lb ground beef or ground turkey 1 diced onion minced garlic cloves, about 3 1 diced red pepper 1 can tomato sauce 1 can of diced tomatoes with green chili (undrained) 2 cups beef broth or chicken broth (more may be needed to make it soupy) Rice or noodles (I had run out of rice) 4 sliced of American cheese dried oregano dried basil paprika salt  pepper In a soup pot sautee beef, onion, peppers in some olive oil.   Toss garlic in and stir for a minute until fragrant. Add tomato sauce and canned diced tomato. Add seasonings Add 2 cups broth Bring to a boil Add rice or noodles cooked according to the package. (Since I used noodles I threw them in the boiling soup until cooked.  About 12 minutes) At the end of cooking melt in 4 slices American cheese.  It's what the Pioneer Woman does with homemade hamburger helper and since I use

Ingredients: 1/2 Stick Butter 1/4 Cup Flour 1 1/2 Cups Milk Dash Nutmeg Teaspoon Dijon mustard Dash Salt Dash Pepper Sliced Ham Arugula 16 slices of bread Bechamel Sauce Melt butter in a saucepan. Whisk flour, stir constantly, and cook for 3 minutes. Gradually add milk while whisking. Cook until thickened. Season with salt, pepper, nutmeg and stir in the dijon mustard. Lay 8 slices of white bread on a baking sheet Spread bechamel sauce on bread Top with ham Sprinkle with gruyer cheese Top with arugula Place a slice of white bread on top Sprinkle extra gruyer cheese on top Bake in the oven at 425 degrees for about 6-10 minutes. Turn on the broiler for at least 2 minutes to get the cheese on top golden. Serve with tomato soup!  

  Ingredients: 8 ounce softened cream cheese 1 package of chicken tenders cut into 1 inch pieces 1/2 small onion, diced 6 tablespoons butter 3/4 cup ham, diced 3/4 cup bacon, cooked and diced 12 ounce penne pasta, cooked several slices of seedless rye bread cut into bite size pieces 1 teaspoon garlic salt 1 teaspoon onion powder parsley 2 cups heavy cream, plus more  2 cups gruyere and swiss blend cheese Directions: Preheat oven to 400 degrees. Cook pasta according to directions. Cook chicken and diced onion in about 3-4 tablespoons butter.  Salt and pepper chicken Melt the cream cheese in a saucepan, then add in 2 cups cream and combine well, then add in 1 cup of the cheese.   Melt a few tablespoons butter.  Pour over bread cubes.  Add 1/2 teaspoon of garlic salt, 1/2 teaspoon onion powder, and some parsley.  Stir together and set to the side. In a greased casserole dish layer the cooked pasta, then the chicken, then the diced ham and diced bacon, pour over the cream cheese sauce, spr

  Ingredients: Iberia Lentils 12 oz 1 onion, diced 1.5 cups ketchup 2 tablespoons mustard 2 tablespoons apple cider vinegar 2 tablespoons sugar 2 tablespoons lemon juice 2 tablespoons worchestershire sauce Soak lentils in a container of water in fridge over night. Boil lentils in 3 cups of water on the stove top for about 20 minutes, until preferred doneness. Strain lentils. In a large pot sautee the onion in some olive oil with salt and pepper. Add the rest of the ingredients and the cooked lentils. Cook on low for at least an hour. Adjust any flavors to your liking.  I usually amp up the sour/tart with more vinegar and more lemon juice and more mustard.   I then throw the lentil mixture on Hawaiian style buns and add hot sauce.  yum

  Ingredients: Mrs T cheddar pierogi half cabbage, diced onion, diced half package of bacon diced mustard of your choice butter water salt and pepper In a large skillet add butter and pan fry the pierogi until they have some brown bottoms.   Add water to skillet and cover to steam them until thawed and cooked through. Uncover and let all liquid evaporate.  You will be left with fully cooked pierogi with nice crunchy bottoms.  Set pierogi aside. In the skillet cook diced bacon.  Once bacon is fully cooked add in cabbage and onion.  Season generously with salt and pepper.  I also added some mustard here for flavor.   Toss cabbage mix into a bowl and top with pierogi!

  Ingredients: 4-5 tablespoons butter.  I cooked the chicken in 4 tablespoons and then added 1 more when I sauteed the vegetables 1 1/2 pound chicken tenders cut into 1" pieces 1 pound asparagus cut into 1" pieces 1 small onion diced 1 zucchini diced (minced garlic) I didn't use but I will next time. 1/2 cup chicken broth 3/4 cup heavy cream salt pepper dried thyme (I didn't have this so I used dried parsley) 1/4 cup mayo 1 tablespoon dijon mustard 1 tablespoon lemon juice (I ended up using a lot more to squeeze over the dish at the end) 1 1/2 cups swiss and gruyer cheese blend 1/2 cup shredded parmesan for the top Preheat oven to 375 Spray a casserole dish with cooking spray Place cut asparagus in a microwave with 1/4 cup water.  Microwave 3 minutes, drain, dump into casserole dish. In a large skillet melt 4 tablespoons butter. Add chicken and cook for 4 minutes.  Turn after it starts to brown.  Continue cooking until done. Remove chicken to casserole dish. Add last