I feel a little silly posting this. I’ve been going through my 2014 pictures and I took this picture 1 year ago. My little boys eat this at least once a week… cause it’s super easy for me. Lately, I’ve been minimizing the time I spend cooking so I can maximize the time I get to do my hobbies and teach my boys new things.
- Cook and drain macaroni according to package then put macaroni back into pot. Turn heat down to medium-low
- Put the butter on top of the macaroni in the pot. Stir until melted.
- Stir and sprinkle Italian bread crumbs and Parmesan cheese until desired coverage (~1/4 cup each)
- Enjoy! Or….
- FOR OVER ACHIEVERS: Put macaroni on a baking sheet and broil until a little crispy on the edges (~2 minutes)
At our church we like to do activities to bring the neighborhood together. Last week our ward had had a Chili and Soup Cook-off. This is the High Counselor Choice Award winning Broccoli and Cheese Soup with Bacon from the cook-off! I won a gift certificate for frozen yogurt. Good times! I almost didn’t add the bacon in the soup but my husband said I should. I’m glad I did because the bacon is the only reason why this soup won. HAHA! 🙂
Sorry my picture doesn’t actually have bacon in it… that soup got all eaten before I took a picture of it.
I modified a Broccoli and Cheese Soup Recipe off allrecipes.com.
- 1/2 cup butter
- 1 onion diced
- 1 pound fresh broccoli head, no stems
- 4 (14.5 oz) cans chicken broth
- 1 pound velveeta cheese (original) cubed
- 2 cups milk
- 1 Tablespoon garlic powder
- 2/3 cup corn startch
- 1 cup cold water
- 1 package of raw bacon
- 1/2 cup of shredded cheddar cheese
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- In a frying pan cook the bacon on medium-low heat until crispy. Drain excess oil when finish and pat bacon with paper towel. Chop the bacon strips into small pieces. Set aside.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into cold water until dissolved. Stir into soup; cook, stirring frequently, until thick.
- Add the bacon bits and shredded cheese on top at the end.
To get to the point of the story… Dallin’s friend took us to a Greek restaurant in SLC a month ago. It was good but we ended up spending like $40 on very little food! I got to admit though… it was good food because the taste was something different than what we always eat. I couldn’t help it…. I had to make Greek food and I finally found time to do it! These are some of the best recipes… and it worked the first time! You REALLY have to try them.
It took me about 1.5 hours of prep time but you should start prepping 3-4 hours before dinner. The recipes are really easy though. Trust me it’s worth a try!
Greek Yogurt Cucumber Sauce
- 1 cup plain yogurt
- 1 cup sour cream
- 1 teaspoon white vinegar
- 1/2 teaspoon lemon juice
- 1 small cucumber – peeled, seeded, and finely chopped
- 1 green onion
- 1 garlic clove, minced
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon oregano
- 1/4 teaspoon lemon zest
- salt and pepper to taste
- Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 3 hours or overnight before serving.
Greek Pita Bread
8 Servings (Feed 4 people)
- 1 1/8 cups warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour (I used wheat)
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons active dry yeast
- Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
- Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured counter top. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed (see picture) and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Not all of mine puffed but it was super exciting when they did!
Greek Seasoned Meat
Feed 4 People
- 1 lb of any kind of meet (Chicken, Pork, Lamb, Steak..) sliced in strips
- 2 cloves garlic (crushed)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 Tablespoon Worcestershire Sauce
- 1 Small Onion Chopped
Combined everything. Cook the meet any way you want: grilled, pan fried with oil, baked covered with foil so the meat won’t dry out.
- Greek Cucumber Yogurt Recipe
- Greek Pita Bread Recipe
- Greek Seasoned Meat Recipe
- Chopped Romain Lettuce
- Diced Tomatoes
Use Pita Bread and top with Meat, Lettuce, Tomatoes, and a big heaping of Cucumber Yogurt Sauce! YUM!!!
This picture is of a tomato basil cracker recipe. I cooked tomatoes in the oven for about an hour in 200 degrees F. Then I put the tomatoes in a liquid measure and filled it to 1 cup of water. I put it in the cracker recipe and sprinkled onion salt and basil on top. You have to play with this recipe and make some fun flavored crackers like garlic and parsley or taco seasoning. It’s a really good cracker recipe.
- 1 and 3/4 cup whole wheat flour
- 1 and 1/2 cup white flour
- 3/4 teaspoon salt
- 1/3 cup oil
- 1 cup water
- salt for sprinkling
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
We had the best dinner today… I’m stuffed. We had beans, rice, and steamed eggs. It was so yummy! It sounds like a weird combination but it was our Brazilian mixed with Chinese dinner. It was great. Steamed eggs was something I ate all the time growing up.
- 10 – 12 small chunks of chicken (Size of a quarter)
- 4 Eggs
- 3/4 cup Water
- 1 teaspoon Soy Sauce
- 1 Chicken Bullion Cube
- 1/2 teaspoon Salt
- 1 Green Onion Chopped
- Other Optionals: corn, green peas, frozen carrots
- In a heat safe bowl (glass, stoneware, or porcelain), whisk eggs, water, salt, green onion, and soy sauce together.
- Add chicken chunks.
- Steam bowl in steamer for 40-45 minutes over medium high heat or until egg is cooked in the middle.
- Serve with rice.
This is really good and it tastes just like mashed potatoes!
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.