Goulash & Beyond~Original recipes from my kitchen to yours

As of right now, this format stinks… I know this. I am trying to get some recipes up and then I will figure out how to get them categorized, etc. later.

Originally goulash was introduced as a Hungarian dish with very specific ingredients but here in the good Ol’ south we have tweeked it a bit to fit our style of cooking. Goulash is a great dish to make when you have a lot of people to feed on a small budget. It is versitile and you can pretty much make it with what you have on hand most of the time. It is also a great way to get rid of those leftovers! Here is my version:

Southern Goulash (Feeds 4-6)

1 pound browned ground beef

1 can diced tomatoes (may use Rotel for spice)

1 can sweet corn

2 cups macaroni noodles cooked

1 can cream of mushroom soup

½ cup milk

cheese for topping

Brown hamburger, add cooked elbow noodles, soup, milk, tomatoes and corn. Mix and simmer together for about 1o minutes, add cheese, put on lid to melt. Salt and pepper for taste!

Remember , this is a base recipe. Feel free to add or substitute what you think your family would enjoy. For instance, sometimes I use hominy in place of the corn, or ground venison in place of the hamburger. Also a good cheese to add some flair is some shredded pepper jack. Or sometimes I use curly noodles or fun shapes for the kids. Remember, goulash is what YOU make it! Go ahead, get creative!

<PHOTO coming soon>

 

 

 

 

My Famous Chicken Salad! (Feeds 6-8)

 

We all know that classic chicken salad is sub-par at best. I mean, let’s get real! Just because it is standard to use celery and sometimes even onions (YUCKO!) does not mean it constitutes a good salad. So years ago, I made up my own. And to put it mildly… it went over well. I have people constantly asking me to make this or give them the recipe. So… here it is, the chicken salad you REALLY want!

6 boneless/skinless chicken breasts (approx 3 pounds)

1 small can pineapple tidbits

1/2 of a tart granny smith apple

1/2 pound red seedless grapes

1/2 cup of chopped walnuts

1 cup real mayonnaise

Salt

Pepper

Boil chicken breasts until no longer pink inside (approx 25 minutes.) Chop into bite size pieces into large mixing bowl. Take pineapple tidbits and cut in half. Chop 1/2 of apple into small pieces and cut grapes in half. Add all the fruit and nuts to chicken. Fold in mayonnaise. Salt and pepper to taste. Serve with butter croissants!

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In honor of National Artichoke Day… I made up this recipe and it went over great! I also thought the name I came up with was pretty clever….

Roast Garlichoke Chicken

  • 3 lb (approx) roasting chicken
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried parsley
  • 1 can artichoke hearts
  • 1 tablespoon sea salt
  • 1/2 tablespoon black pepper

Take whole thawed chicken, making sure to clean out and rinse the cavity. Place into roasting pan breast-side up. Drizzle olive oil making sure to cover entire bird. Apply minced garlic and parsley as evenly as possible on entire bird. Drain artichokes and place a few at the base of the cavity and around the bird. Salt and pepper generously. Bake on 425 for approx 1 hour up to 1 1/2 hours testing with meat thermometer. Baste in own juices every 20 mintues or so to brown the top.

Ok, this is my best girlfriends favorite recipe. She begs me to make it for her when she comes to visit. So..in honor of her:

Shani’s Bean Salsa!

1 can garbonzo beans

1 can black-eyed peas

1 can black beans

1 small package frozen sweet corn (THAWED)

2  small tomatoes

Baby red & yellow sweet peppers

Fresh cilantro

1/4 red onion

juice of a lime

salt/pepper to taste

Extra Virgin Olive Oil

Chop and dice all the veggies. Mix in *RINSED* beans. Drizzle enough oil to cover everything. Salt and pepper to taste!

This is a WONDERFUL, rich chicken dish that I made up. I like it because it is different and feels like you are getting something fancy, right in the comforts of your own home!

Stuffed Pesto Chicken

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