Holy Moly and Tasty Tuesday

March has certainly come in like a lion.  The wind has been wildly blowing for a couple of days now, and I am surprised I have not seen trees or animals flying by.  Prior to yesterday was actually warm and humid to the point of being uncomfortable, but the wind has taken care of that.  Brrrr.

For today's Tasty Tuesday, I am sharing a yummy and satisfying hot vegetable casserole with the main attraction:

Layered Hot Dish

Ingredients:

1 large package of frozen broccoli and cauliflower

1 can cream of celery soup (do not add water)

1 8-ounce jar of Cheez Whiz

1 can sliced water chestnuts

1 can French fried onion rings 

Instructions:

Layer ingredients in greased casserole dish according to the order listed above.  The French fried onion rings will go on the top.  Bake for 45 minutes at 350 degrees Fahrenheit.  I cover the casserole for the first 30 minutes of baking and then remove cover and bake for the remaining 15 minutes so onions can get crunchy.

A nice hot comforting dish to compliment a main dish, or you can have this as a meal in itself if you prefer.

Tasty Tuesday -- Beef and Spinach Over Rice

My routine has been upset recently...

I have been spending a lot of time in doctor's offices and waiting rooms.  For one thing, I broke my foot.  Not sure how I did it, but it started hurting one day and swelled up and did not really get any better, so I went in and found out I broke it -- in several places.  Go me!

I get to go in to town again tomorrow to find out whether or not I will need surgery.  I am wearing a big ugly boot on my foot, but it does minimize the pain a lot since it holds the foot in one position.

There are some other issues that require appointments as well, so I am trying to keep up with business and home tasks as well, but it is a challenge.

ANYWAY...

Our Recipe Tonight is Beef and Spinach Over Rice.

Ingredients:

1 pound ground beef

1 (4-Ounce) can mushrooms, drained

1 medium-sized onion, chopped

1 package frozen chopped spinach, thawed

1 can cream of celery soup (do not add water)

1 cup sour cream

1/4 teaspoon garlic powder (or to your taste)

1/2 teaspoon oregano (again, to your taste)

Salt and pepper to your taste

1 cup shredded Mozzarella cheese

Instructions:

1)  Combine beef, mushrooms, onion, garlic, and oregano.  Brown in skillet.

2)  Salt and pepper to taste.

3)  Place thawed spinach on top of browned beef mixture and cover.

4)  Add the cream of celery soup and the sour cream.

5)  Let the spinach steam this way (just a few minutes) until it is soft enough to mix in with the other ingredients.

6)  Stir to blend all the ingredients in the skillet so far.

7)  Place mixture into medium-sized casserole dish.

8)  Sprinkle the Mozzarella cheese on top.

9)  Bake, uncovered, at 350 degrees Fahrenheit for about 35 minutes.

10)  Serve over cooked rice.

Well, gotta get to bed.  That doctor appointment tomorrow is early in the morning and I have a ways to drive.

Tasty Tuesday and Bidding Farewell to January

Tasty Tuesday is here again...

Today's recipe is for a super quick and easy side dish that will go well with almost any meal.

Seeded Bow Tie Noodles

Ingredients:

8 ounces bow tie noodles

3 Tablespoons butter

1 teaspoon poppy seeds

1/2 teaspoon salt

1/2 teaspoon coarsely-ground pepper

Instructions:

1)  Cook noodles according to package instructions, al dente.

2)  Drain water from noodles.

3)  Toss noodles gently with remaining ingredients.  Serves 4.

Today is the last day of January.

It has been a whirlwind month -- a new year, a new President, a new outlook, a new opportunity for change, exploration, and building.  I have been working on inventory organization, improving business practices, setting new goals and doing my best to meet them.  Tomorrow a friend is coming to help me haul many items out for donation and for trash.  Some of the items are big (chairs) so the help is much appreciated.

I did not make any big New Year's resolutions this year.  Instead, I am doing weekly goals, which I am happy to sat I am keeping pretty well so far.  Last year I made one big resolution, and I am happy to say I kept it all year.  It was a major decision having to do with my freedom, well-being, and progress, and keeping it faithfully has certainly been paying off.

Do you make resolutions every year?  How is it going for you?  I have found that keeping the resolutions to a minimum helps me a lot.  Trying to accomplish too much at once is not something I do well.  For me, the small number of weekly goals tends to work better.

I hope you are all having a good week, and that your goals and efforts are yielding good results for you.  

Welcome to Tasty Tuesday, Everyone

Today's recipe is for a hearty, elegant main dish:

SHERRIED BEEF (serves 8 to 10)

Ingredients:

3 pounds stewing beef, cut into bite-sized pieces

2 cans cream of mushroom soup (do NOT add water)

1 package Lipton Onion Soup mix

3/4 cup sherry wine

1/2 pound fresh mushrooms (can use canned mushrooms)

Optional: about 15 pearl onions

Optional: about a cup of cut carrot slices (about 1/2 inch thick)

Instructions:

1)  Preheat oven to 325 degrees Fahrenheit.

2)  Mix all ingredients together and place in heavy ovenware casserole dish with lid.

3)  Bake for 3 hours at 325 degrees.  

4)  Serve with noodles, rice, or mashed potatoes.

Tasty Tuesday (Sorry for my absence recently)

Hi All -- I have not blogged for a few weeks.  It's a long boring story, so I am just going to jump in to sharing a recipe with you for Tasty Tuesday.

The recipe this week is for a hearty, hot, flavorful soup.

Cheese and Onion Soup

Ingredients:

1 large onion, chopped in small pieces

3 Tbsp butter

3 Tbsp flour

1/2 tsp. salt

Pepper to taste

4 cups milk

2 cups shredded Monterey Jack and Colby Cheese

Seasoned croutons

Instructions:

1)  In large saucepan, saute onion in butter.

2)  Stir in flour, salt, and pepper until blended.

3)  Gradually add milk.

4)  Bring to a gentle boil, then turn heat down a bit and let the soup thicken, stirring constantly.  

5)  Add cheese and stir until melted.

6)  Remove from heat and serve in bowls.  Sprinkle surface of soup with seasoned croutons and serve.  Yields about 6 servings.