View From Our Table

This is my take on Good Housekeeping's California Roll Salad. 2 Tbsp Mayo 1 Tbsp Sriracha 1 Tbsp Lemon Juice Salt 2-3 Cups Butter Lettuce 1 Cup Rice 2 Mini Cucumbers, Diced 1 Avocado, Diced 8oz Imitation Crab Meat 1 Scallion, Thinly Sliced Cook rice according to packaging instructions. Meanwhile, in small bowl combine mayo, sriracha, lemon juice and a pinch of salt. Divide rice, lettuce, cucumber, avocado between two bowls. Top with crabmeat, sriracha mayo, and scallions. 

Based on a recipe by  budgetbytes.com Ingredients: 1lb Italian Sausage 2 Garlic Cloves 6oz Can Tomato Paste 28oz Can Crushed Tomatoes  2tsp Italian Seasoning ½ Cup Water 16oz Cavatappi Pasta 1/3 Cup Sour Cream 1 Cup Fresh Spinach Directions: Bring a large pot of water to a boil for the pasta. Brown Italian sausage in a deep skillet over medium heat. Add minced garlic. Sauté one minute more. Add the tomato paste, crushed tomatoes, Italian seasoning, and water. Stir to combine. Let the sauce simmer, stirring occasionally, while pasta cooks. Cook noodles according to package and drain. After the pasta has cooked, add fresh spinach to sauce until just wilted. Turn off heat. Stir in sour cream, then noodles until combine. (Note: we don’t add all the noodles at once. Once I am happy with the noodles to sauce ratio we save the extra for buttered noodles later, or for our little ones that don’t like as much sauce.)

One of my first recipes. Originally made with no corn and two cans of green beans, but my kids love the corn. Sprinkle with cheese the last 5 minutes of baking to change it up. 1 can Green Beans 1 can Corn  2 cans Condensed Cream of Mushroom Soup 1 lb Ground Beef 32 oz Bag Frozen Tater Tots Salt & Pepper Preheat oven to 400°. Brown beef over medium high heat until cooked through, set aside. In a large bowl stir together first 3 ingredients. Once beef is cool enough, stir into mixture. Grease 9x13 pan. Add one layer of tater tots across the bottom of the pan (you will have some left in the bag). Spread mixture evenly across tater tots. Bake for 50 minutes.  

A list of my frequently used, no recipe meals: Banquet Salisbury Steak, Canned Corn, Instant Mashed Potatoes. Biscuits and Gravy: Pioneer country gravy mix, Italian sausage, and refrigerated biscuits.  Cavatappi, Alfredo Sauce, Steamed Broccoli. Campbell's Teriyaki Chicken and Pepper Bowl, with Pineapple and Edamame.  (Follow Recipe on the Campbell's Bag) Holiday breakfast:  Oscar Mayer real bacon bit eggs, Pillsbury flaky layers biscuits with jelly, bacon, and Cookie Cutter Shape Pancakes. (Spray metal cookie cutters with oil and use them on the skillet as a mold)  PF Changs Frozen Home Meals over Rice. Scrambled Eggs with Oscar Mayer Real Bacon Bits, Banquet Frozen Sausage Links (with syrup for dipping), and Pepperidge Farm Sourdough Bread.  Sloppy Joe's, Frozen French Fries. Smithfield Anytime Pork Chop, Steamed Cauliflower,  Stove Top Stuffing, King's Hawaiian Rolls. Stouffers Meatloaf, Canned Corn, Instant Mashed Po...

This is my best Chili recipe. Inspiration from tasting many different types over the year & perfecting for my tastes. Ingredients: 1 Tbsp Jalapeno Juice (From Jar) 1lb Ground Beef 1lb Ground Sausage 1 Tbsp Olive Oil 8oz Mushrooms (Sliced) 8oz Mini Sweet Peppers (Sliced) 1 Shallot (Diced) 1- 15.5oz can Pinto Beans (Drained) 1- 15.5oz can Dark Kidney Beans (Drained) 1- 15.5oz can Light Kidney Beans (Drained) 1- 6oz can Tomato Paste 1- 29oz can Tomato Sauce 1- 15oz can Tomato Sauce 2- 15oz can Diced Tomatoes 2- 1.25oz Packets Chili Seasoning Mix 2 Tbsp Diced Jalapenos (From Jar) 1- 20oz can Pineapple Chunks (Drained) Salt and Pepper Toppings: Fritos Shredded cheddar Sour Cream Directions: In a large skillet brown beef and sausage. Half way through add jalapeno juice, and season with salt and pepper. Transfer cooked meat to a large Chili pot or Dutch oven. (7.5 quart or larger). In same skillet used to cooked meat, heat 1 Tbsp olive oil over medium high heat. Add mushrooms,...

This recipe was originally Hot Corn Dip that aired on an episode of The Chew on ABC. While the show maybe gone, the love for all the delicious recipes is still strong, This one has been in my recipe book for about 4 years now. Like any dip, it's not something my family makes on a regular basis, but it is a go to when fresh corn starts showing up at the market. The fresh corn, could easily be swapped for canned, but for me this is a recipe I enjoy taking slow. The original recipe has calls for leaving in half the Jalapeños seeds and charring the poblano. The extra heat you would get from the seeds would be good if that is something you like (my family wouldn't be able to handle it), but charring the poblano vs just cooking with the other peppers seemed like an unnecessary step. If you follow these steps you will end up with a warm, hearty dip that is more sweet than spice. Ingredients: 5 Ears of Corn Salt (to taste) 2 Tbsp Butter 1/2 Red Onion (pealed, finely diced) 2 ...

This recipe is adjusted from a Taste of Home cookbook issue I picked up at the grocery years back.  (click here for original) This hearty and delicious meal is a favorite for everyone in my house. Ingredients 2-7.5oz box Kraft Macaroni & Cheese 1 lb ground beef 1/2 small onion (diced) 1 green pepper (diced) 1- 10.75oz can condensed tomato soup, undiluted 2 Tablespoons water 2 Tablespoons ketchup 2 teaspoons mustard 1 teaspoon chili powder ½ teaspoon dried oregano 1¼ teaspoon ground cumin Salt & pepper to taste 1- 15oz can corn 1 cup (4 oz) shredded cheddar cheese 1/4 cup butter 1¼ cup milk Directions Cook macaroni noodles according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add the soup, water, ketchup, mustard, seasonings, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. Drain...

The reason this is not Chicken Wellington, is of course due to the lack of mushroom filling, but other than that it is the same. I’ve had this recipe floating around my kitchen since 2009, at this point I’m not even sure where I found the original it is based it on. Since then, it has been a favorite. Called the chicken things, and fancy hot pockets by guests, I settled on Not Chicken Wellington. I’ve used leftover chicken breast at times, or even buy a rotisserie chicken special for the meal. The biggest problem I’ve run into is the dough sticking, keeping it cold as long as possible and laying it out on silicone baking mats, during prep and cooking, has solved that problem for me.   Ingredients: 2 Cup Cooked Shredded Chicken 2 Tablespoons Butter 1 Sweet Onion (Diced) 2 Garlic Cloves (Diced) 4 Ounce Cream Cheese (Room Temperature) 1 Tablespoon Dijon Mustard ½ teaspoon Dried Parsley ¼ teaspoon Dried Sag 2- 8 Pack Crescent Roll Dough 1 Egg Salt ...

House Items: Slow Cooker Ingredients: 24oz spaghetti sauce 16oz garden rotini noodles 19oz sweet sausage links (frozen)   Directions: From freezer, cut sausage links into 3/4 inch slices. Place sausage at the bottom of slow cooker. Cover sausage in spaghetti sauce. Cook on high for 5 hours. Cook noodles according to package. Serve sauce over cooked noodles.   I don't know that I really count this as a recipe, more of a meal idea. Either way, this is a regular in my house. I only do a grocery trip once a week, and sometimes plans change. I need meals with ingredients that won't go bad. The fact that the sausage can sit in the freezer, and the sauce and noodles in the cupboard till day of is why this meal is a favorite.   My regulars to use are: Johnsonville 4 Cheese Italian Sausages and Ragu Chunky Garden Combination Sauce. Serving with a garden salad, garlic toast, or both is always a good choice!

More of a dinner idea than a recipe. This is something I’ll make when I need an easy dinner and I’m also trying to be healthier. This is also how I roast zucchini for everything. Sometimes I add parmesan cheese before roasting when I don’t care as much about trying to be healthy. Ingredients 24oz Jar of Spaghetti Sauce 16oz Angel Hair Pasta 1-2   Zucchini   Directions Preheat oven to 350° Trim ends off zucchini. Cut in half lengthwise. Slice in ½ inch slices. Toss in olive oil, salt, and pepper. Place sliced zucchini on baking sheet in a single layer. Roast for 20 minutes until tender. Cook noodles according to package. Drain. Warm sauce. Serve zucchini and sauce over noodles.      

I love Hello Fresh recipes! I always like to save my favorites and try to adjust the ingredients to see if they can be made again successfully. This one was easy to do just that. These are my edits to accommodate what I keep on hand or can regularly find at the grocery store. Ingredients:    12 oz Cheese Tortellini 1lb Ground Beef 28oz Crushed Tomatoes 1 Yellow Onion 1 tsp Minced Garlic (2 cloves Fresh) ½ tsp Dried Basil (0.5oz Fresh) 2 TBSP Sour Cream ½ cup Panko Breadcrumbs 5 oz Spinach ¼ cup Parmesan Cheese 4 tsp Olive Oil Salt Pepper   Directions: Preheat broiler to high. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. If using fresh, mince 2 cloves garlic and finely chop basil leaves. Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat. (TIP: If you have an ovenproof pan, use it instead. I use my Dutch Oven) Add onions and garlic, and toss until softened, 4-5 minutes. Season with salt and pepper. Ad...