View From Our Table

Moo Shu is commonly a Chinese dish with eggs. This dish "MuShu" comes from a taco recipe I found in a magazine once. I was unable to find that original recipe now, but it was this meat served with coleslaw wrapped in a flour tortilla. It was also delicious, but I kept thinking this would be great with veggies over rice. That is when the MuShu Beef Bowl was born. Ingredients: 2 tsp Cornstarch    ¼ Cup Cold Water    ¼ Cup Barbecue Sauce   ¼ Cup Hoisin Sauce   2 Tbsp Reduced-Sodium Soy Sauce   1/2 tsp Ginger   1 tsp Minced Garlic    1 lb. Ground Beef   1 Cup Shredded Carrots   2 Cucumbers   1 Tbsp White Wine Vinegar   1 tsp Sugar   4 Tbsp S our C ream   1 tsp Sriracha (or more)   Olive Oil   Salt and Pepper   2 Cups Cooked Rice of Choice       Directions: In a medium bowl, combine vinegar, sugar, and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber length...

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. 

This original recipe is from a tasting event we went to at Blue Heron Events here in PA. We made adjustments to accommodate our family's preference, and you can do the same. Or if you have more ham you want to use, add more of the other ingredients too. 6 cups cooked ham, diced 6 hard boiled eggs, chopped 4 stalks celery, diced ½ yellow onion, diced 4  Tbsp sweet relish  1 ½ cup mayo (add more for desired texture) Add all ingredients to a large bowl. Mix together until just combined with spatula. We serve on bread or small rolls for sandwiches. Can also be eaten as is.

This recipe came out of a copy of Good Housekeeping. I could not find the issue, but the only change I made was the noodle type. My husband loves spinach artichoke dip, so this was a big hit. I prefer to make the entire recipe in my Dutch Oven so I only have to use one dish. 16oz Cavatappi Pasta  2 Cups Whole Milk 8oz Cream Cheese 8oz Finely Shredded Sharp Cheddar Cheese 1/8 tsp Cayenne Pepper 6 Tbsp Unsalted Butter, Room Temperature 2 cups Fresh Baby Spinach, Chopped  13.5oz Can Artichoke Hearts, Drained, Chopped 1/2 Cup Crushed Ritz Crackers (About 1/4 Sleeve, or 1 Fresh Stack)  3/4 tsp garlic powder Salt and Pepper 1. Heat oven to 375°F. Grease 9x13 baking dish. 2. In large saucepan, bring 4 cups water to a boil on high. Add pasta and cook, stirring occasionally, for 8 min. 3. Stir in milk and cream cheese and cook until cream cheese has melted and pasta is al dente, about 5 min. more. 4. Remove pan from heat and stir in 2 cups Cheddar, cayenne. 3 Tbsp butt...

  (I saved this beef recipe from one of my Hello Fresh boxes. Click Here for the original full recipe) Ingredients: 1 lb ground beef 6 tsp soy sauce 1 Tbsp sesame seeds 1 Tbsp hoisin sauce 2 scallions 1/2 clove minced garlic 1 tsp sesame seeds (optional) 2 cups cooked rice Directions:  Thinly slice the scallions, keeping the whites and greens separate. In a large bowl, combine the soy sauce, hoisin, scallion whites, and garlic. Add the ground beef and thoroughly mix with your hands. Heat a large pan over medium-high heat. Once hot, add the beef and cook, breaking up the meat into pieces, until browned and no longer pink.  Serve the beef on a bed of rice, sprinkled with scallion greens and sesame seeds . We loved to eat with Broccoli or Sauteed Mushrooms.

We love a good beef and broccoli dish in our house. This is a great slow cooker version. Just put all the ingredients right in. Opt for boil in bag rice for an even easier night. Ingredients: 1-2 lbs Beef, Thin Cut (Shave Steak, Flank Steak, Etc) 1 Cup Beef Broth ½ Cup Beef Broth ½ Cup Soy Sauce 1/3 Cup Light Brown Sugar 1 Tbps Honey 1 Tbps Olive Oil 3 Cloves Minced Garlic 1 Tbps Cornstarch 12oz Bag Frozen Broccoli 1-2 Cups Cooked Rice Directions: Lay Beef strips at the bottom of the slow cooker. Cover in 1 Cup Beef Broth, soy sauce, brown sugar, honey, olive oil, and garlic. Turn the crockpot on low and cook for about 6 hours, though depending on how thin the cut, 5 hours should be enough. At 3 hour mark, mix Beef around stirring ingredients. Half and hour before cook time is complete,  whisk cornstarch in ½ Cup Beef Broth. Add to slow cooker and stir in. Cook Broccoli according to package. Mix in to slow cooker. Cook rice according to packaging. We mix 1 Cup of cooked...

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...

My take on a recipe from Cosmopolitan Magazine circa 2010. ( Click Here  for original) Ingredients: 1 teaspoon olive oil 15 lasagna noodles 1 pound ground beef 45-ounce jar of spaghetti sauce 15-ounce ricotta cheese 2 cups spinach 2 cups shredded mozzarella cheese ½ Tablespoon basil 1 egg 1 teaspoon minced garlic ½ teaspoon each salt and pepper 1/2 cup grated parmesan cheese   Directions: Preheat oven to 350 degrees. Bring a large pot of salted water to boil. Meanwhile, add olive oil and spinach to a large skillet. Cook on medium-high stirring often, until spinach is wilted and cooked down. Mix ricotta, spinach, 1 ½ cups mozzarella, basil, egg, garlic, salt, and pepper in a bowl. Brown beef in large skillet, breaking apart as you go, until cooked through. Add ¾ the jar of sauce and simmer. Add noodles to boiling water and cook 7 to 8 minutes. Drain and rinse with cold water. Spread the remaining jar of spaghetti sauce in the ...

KFC famous bowls were one of my favorite fast food items in high school. We don't do much fast food now days, but this does satisfy that craving for me at home. Good for a quick family dinner that the kids will eat too. Ingredients: 1 Bag of Frozen Popcorn Chicken 1 Can Sweet Corn 1 Jar Of Gravy 1 Bag of Family Size Instant Mashed Potatoes 2 Cups Of Shredded Cheddar Cheese. Directions: Cook all ingredients according to package. Layer, mashed potatoes, chicken, corn, gravy and shredded cheese. (We normally use chicken gravy, but Walmart pick up substituted what they had.) Ingredients picture made 5 big bowls.

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...

4 Carrots 4 Celery Stalks 12 ounces Garden Rotini Noodles 12 cups Chicken Broth 4 cups Cooked Chicken 1 can Condensed Cream of Mushroom 1 tsp Thyme 1 tsp Sage 1 tsp Salt 1/2 tsp Pepper Cut two slices down the side of whole carrots to form pumpkin stem shape, then cut into slices. Dice celery. In a small saucepan, boil both veggies in 1 cup of chicken broth until soft. (Roughly 15 minutes, add more broth if necessary) While veggies are cooking, in a medium saucepan, cook noodles according to package, then strain. In a large stock pot add remaining ingredients along with the veggies and noodles, bring to a boil. Let simmer for 5 minutes then serve. We serve with crackers. Any chicken broth can be used. I usually used 4 cups of store bought and make the rest from stock. The chicken I will sometimes make in the Crockpot the night before, but usually I will just use a rotisserie. The soup is also great without the actual chicken, so you can us...