Back to School Breakfast Hacks!! Pancakes & Bacon!!

Another installment in my Back to School Breakfast Hacks series.  Today we tackle pancakes and bacon!  We always seem to have homemade pancakes in our freezer because whenever I make pancakes, I always am sure to make extras.  Freezing pancakes is a great way to always be able to offer your family something warm for breakfast.  

I will be the first one to tell you that I used to purchase frozen pancakes.  The "good" kind though from the Dutch bakery.  However when inspecting the ingredients I discovered they were no better than the big name brands as far as mystery, unpronounceable ingredients, so  making them is the way to go for us.  

Let's face it, making pancakes is super easy. You can make them from your favorite mix or you can make them from scratch.  I am going to share with you my version of a very simple, and delicious pancake recipe that I like to call my 1+1+1 pancake batter.  This formula is simple.  For every cup of flour you use, you will need a cup of milk, one egg and a teaspoon of baking powder.  I also add a tablespoon of sugar and a pinch of salt.  Whisk it all together and get your griddle ready!  Pancakes any way you like them!  Add blueberries, strawberries, chocolate chips, bananas, walnuts pecans, you name it!  Whatever is your favorite is what you should make.  

If you are going to freeze these for later, then I recommend removing the pancakes from the griddle to a cooling rack.  Allow the pancakes to cool completely and then package as desired.  You can layer these between parchment or freezer paper in a plastic container on in a large plastic bag that you can just reach into and grab what you need or you can individually portion the pancakes as you like.  Our preference is three to a sandwich bag.  You can do what you like.  If you have smaller children, one or two may suit your needs better.  If you have teenage boys, well, then put the whole batch in one bag cause you know they are going to eat those Gethro Bodine style!

When the time comes to reheat, simply remove your short stack from the freezer bag and wrap in a paper towel.  Place in the microwave for 45 seconds to a minute and then enjoy.  You will want to test the time because all microwaves differ int their power and cooking intensity. 

While I was cooking the pancakes, I also had a couple pounds of thick cut bacon going in the oven.  Many of you know I like to cook my bacon on a sheet pan in the oven.  This makes life a lot easier and I don't have to tend a pan of splattering grease while trying to do something else.  I will tell you that I have never perfected cooking bacon in a skillet.  Can't do it to save my life.  Burns every time!  This sheet pan method is tried and true and  I learned it while spending many years in restaurant kitchens.  This is how they do it for buffets and breakfast rushes.  While they par cook theirs and finish on the grill per order, I cook mine all the way.  We like ours just after it has become crisp but before it gets too dark.  Baking it in the oven can help to regulate the perfect strips for your taste.  

When the bacon is done I remove it from the pan immediately and then place it on layers of paper towel to absorb any extra grease.  Allow them to cook completely then roll them up into the paper towel and place in a plastic freezer bag.  Pop them all in the freezer and reach in and grab what you want.  Re-heat for 10 to 20 seconds or whatever suits your fancy and you are good to go!

I hope you give this back to school breakfast hack for pancakes and bacon a try and I hope you love it!

Happy Eating!

You can see how I did this in my YouTube video here: http://bit.ly/2b4KOym

Comfort Food At It's Best! Bacon Cheeseburger Mac!

Sometimes you just need some comfort food!  This bacon cheeseburger macaroni skillet fits the bill!  My daughter Micah had happened to mention that I had not made this in a while so we planned to make it for dinner on the night in question.  While I have never done a video of this particular version I have done one of a pantry style version using pantry staples.  This one is made with all fresh ingredients and is perfectly delicious.

When I was growing up in the 1970's Hamburger Helper had just launched onto the scene.  Every busy mom in America reached for that box with the helping hand on the front.  Just brown a pound of burger meat and add the ingredients included in the box and a few others like water, milk and or butter and you were on your way to a delicious meal to set in front of your family.  The iconic commercials always made it seem so homey and great.  

The trouble was that my mom was one of the last hold outs of an age.  A stay at home mother who cooked three squares a day and was there when we needed her 24/7.  She did not work outside of the home until I was 16 years old, out of necessity because my father got laid off from his job.  So the first time we were served Hamburger Helper, it was a potato stroganoff version and all I can say if "eww"!  The memory still haunts me today.  Although we did try both the cheeseburger mac and chili mac varieties and liked them, they were not really a frequently featured meal in my home growing up.  

Fast forward several years later.  I am a newlywed, young married to a man who loves anything out of a box, mix, can or bag.  He loved, loved, loved cheeseburger mac.  So I made it for him.  Truthfully, it never was my favorite.  Fast forward again, I have a couple of daughters, and a desire to prepare healthy food for my family.  Anyone who has looked at the back of that box knows that this is not the best choice and we can do better.

So, better we will do!  Using a few simple ingredients that we most likely all have on hand, we can make this delicious bacon cheeseburger macaroni in no time.  This is a super fast meal that will satisfy and the amounts I have given will feed a family of four for at least two meals and a couple of lunch servings.  This is super budget friendly and easy enough for your "learning how to cook" teens can make without much supervision.    

I have used 2 pounds of 80/20 ground chuck.  This is my go to for this type of meal.  If you prefer, you can use 93% lean or even ground turkey if you like.  Brown that up then add onions, garlic, steak seasoning, onion powder, garlic powder, beef stock, milk, and cheddar cheese.  These simple ingredients come together all in one skillet to create a super satisfying and delicious, comfort food favorite that will have your kids and even your husband clamoring for more!

I have served mine with some lettuce, tomato and pickles on the side to go along with the "cheeseburger" theme and then to top everything off I also offered some additional shredded cheddar and crumbled bacon on the side in case anyone wanted theirs to be bacon cheeseburger mac!    This is the perfect meal for a busy night and the bonus is that you will have leftovers for another meal later in the week if you have a family of four like we do.

I hope you will give this homemade bacon cheeseburger mac a try.  Free from artificial ingredients, colors, flavors, additives, preservatives and a myriad of unpronounceable chemicals.  This version is quick, easy and accessible.  No special ingredients needed, just plain old fashioned goodness.  

I hope you give this bacon cheeseburger macaroni a try and I hope you love it!

Happy Eating!

Get a printable version of the recipe here:    http://bit.ly/1UpW9YH

Noreen's Kitchen

Bacon Cheeseburger Mac

Ingredients

2 pounds ground chuck 1 1/2 cups onion, chopped 3 cloves garlic, minced 1 pound macaroni 4 cups beef stock 2 cups milk (3 if you like it super creamy)

2 cups shredded cheddar cheese 2 tablespoons flour (optional) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon steak seasoning 1 pound bacon, cooked and crumbled.

Step by Step Instructions

Brown ground beef in a large, heavy bottomed skillet over medium high heat.  Be sure to cook the meat until it actually begins to brown on the bottom of the pan, all the water has cooked out and all that remains is a bit of fat and a good sizzle.

Add onion, garlic and seasonings and stir well to combine.

Add macaroni, beef stock, milk and cheese.  Stir well being sure to incorporate everything.  

Bring to a simmer.

Reduce heat to medium and place a lid on the pan.

Allow to cook slowly for 15 minutes or until the macaroni is soft and cooked through.

If your mixture looks a little broken, like the fat has not absorbed,  add two tablespoons of flour to your pan and stir well. 

Turn off heat.  Place lid back on the skillet and allow to sit for 5 minutes before serving.

Serve with additional cheese and the bacon for topping if desired.

NOTE:  You can choose to stir the bacon into the macaroni mixture after it is cooked.  My girls did not want bacon in this so we compromised. 

Leftovers can be stored in an airtight container in the refrigerator and should be eaten within five days.  This recipe is not recommended for freezing.

You can see how I made this in my YouTube video:

Amazing, Alfredo, Chicken & Bacon Pizza!

Thursday night means pizza night in our house.  In an effort to make at least three more meals from the roasted chicken dinner that we made on Sunday, I am using some of that chicken in a fabulous pizza for our pizza night!  Pizza is a wonderful use for leftover meats and veggies because you can really stretch a little to go a long way.  Add a bit of dough, either store bought or homemade and you have pizza.  You could even sub out the dough and use some sliced French bread to make this pizza.  Whatever you choose, you are going to love this deeply flavorful and decadent pizza that you make using leftovers!

This is no ordinary pizza, and required only a few ingredients that I had on hand.  I made my dough earlier in the day in a double batch and divided it into four balls, each of which I wrapped in a plastic bag and then placed them all in the fridge to "rise" before dinner.  Then I pressed the dough into an oiled pizza pan.

In advance of putting the pizza together, I cooked cut bacon in my skillet low and slow to assure a crispy product.  Removed that from the pan and removed all but a tablespoon of the rendered bacon fat which I sautéed 8 ounces of Crimini mushrooms, 1 medium sliced onion and four cloves of chopped garlic.  I removed those from the skillet and then tossed in about two cups of cubed dark meat chicken which I pulled from the remaining leg and thigh quarters from Sunday's dinner.  I tossed those around in the warm pan just to take the chill off the chicken.

I used some prepared Alfredo sauce on the bottom, topped with some shredded Mozzarella cheese and then topped that with the warm chicken, some of the sauteed onions, mushrooms and garlic and topped that with a bit more cheese.  Then for the piece' de' resistance, the crispy crumbled bacon, strewn across the top of the beautiful pie.  I sprinkled a bit of grated Parmesan as well as a bit of pizza seasoning to top everything off just right.  If you like, you could apply a light drizzle of a high quality olive oil if you like, Who would complain about that?

Baked at 425 degrees for just under 20 minutes until the cheese was lightly browned and bubbly, the crust was browned and crunchy and the house was permeated with the amazing aroma of this luscious pizza.  I allowed this to cool for about 10 minutes before cutting into it and enjoying a taste.  I was not disappointed!  This pizza was amazing!

The flavors in this pie are incredible.  Bacon, onion, garlic, herb roasted chicken, cheese and crunchy crust.  My mouth is watering just writing this and I'm wondering if there is a slice left this morning to enjoy with my coffee. 

So with a little effort, I can tick another meal off of my list in which I used the chicken from Sunday evening.  So far that makes two meals, including the Mexican Style Chicken Lasagna, which really will end up feeding us for two dinners for four people, so you could easily say that I have made three extra meals from that chicken.  I plan on at least one more project with the chicken that I have leftover now, which really consists of the carcasses and the wings.  I suppose a soup of some sort is in order and I know you are going to love what I have planned. 

Creating meals from leftovers can be a challenge, especially if you are like me and cannot really stand to eat some types of leftovers. So the challenge is even bigger for me.  I love to "makeover" the original meal so that it is not evident that we are actually eating leftovers.  It takes some doing, and it takes some creativity, heck, it even takes some "outside the box" thinking.  Give it a try.  Cook one large protein a week and see what you can get out of it.  I think you'll have a blast creating dishes your family will love and in the end you will increase your recipe repertoire. 

Remember that if you don't have any leftover chicken and just can't wait to give this a try, then get yourself a rotisserie chicken and use some of that meat for your pizza.  See how many meals you can make for yourself out of one chicken.  You'll have fun and your family will love you!

I hope that you are going to give this recipe a try and I hope you love it! 

Happy Eating!

If you would like to see how I made the pizza, you can watch here:

Tuscan White Bean and Kale Soup!Vegetable Soup Even a Veggie Hater Will Love!

The new year is upon us.  Many people have made resolutions for a variety of things such as to lose weight, eat healthy, exercise more, save money get organized, etc.  Eating healthier is on our agenda.  We tend to eat fairly healthy, however, there is always room for improvement.  The problem lies in the fact that most comfort food is laden with fat, sugar, salt and every other thing that the doctors tell us is bad for us.  It can sometimes be hard to find a perfect balance between flavorful, satisfying and healthy.

It can be even more daunting if you are trying to encourage someone to eat healthy and they absolutely hate the idea of even remotely being introduced to a vegetable of any kind besides a potato.  Yes, this is a daunting task indeed.  I have people tell me all the time, that their spouse or their children simply abhor vegetables.  I really cannot offer much advice except that it should be done little by little. 

I have never had a problem with my kids or my husband when it comes to veggies.  We enjoy lots of veggies!  A lot of that has to do with the fact that we grow a lot of our own, in our garden, every year.  That makes it even more meaningful when you can sit down to a table full of delicious veggie dishes and know that the majority of them came from your own soil, tended by your own hands.  My family may be an exception to the norm.  My youngest loves, of all things, Lima beans!  I know, she's a freak right?!

So, anyway, back to the subject at hand.  Getting veggie haters to eat veggies.  There is one thing that I have observed in my years of cooking for people and that is the people who say they don't like vegetables normally enjoy tomatoes and potatoes.  As for the other myriad of offerings in the farmer's market, they may take a bit more convincing. 

Tomatoes and potatoes are the start of a really amazing soup that will warm your cold winter nights and have your family coming back for more.  It is loaded with veggies and it is simple  and quick to make.  You can plan for this soup to take less than an hour to prepare you will be getting rave reviews for much longer after you serve it to your family.

My husband has dubbed this simply "Yummy Soup".  Whatever you call it, you are going to love it.  Filled with Cannellini beans, a selection of aromatics such as onion, celery, garlic and carrots as well as tomatoes and the nutritional powerhouse, kale.  I know, I know, you are saying that you are never going to get your picky, veggie hater to eat kale.  Yes you will, trust me.  rip it or cut it up small enough and toss it in the soup where it will wilt into the broth and be disguised forever! 

When you give your family kale, you are giving them one of the most nutritious vegetables you can find!  Kale is a member of the Brassica family which also is the same family as broccoli, cauliflower and cabbage.  Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.  

My friend, Bev, calls Kale her secret weapon.  She loves to dehydrate it and grind it up into a powder which she then adds to anything she can.  Her family is none the wiser and she is getting some powerful nutrition into them at the same time.  My grandmother used to swear that kale is the reason I never suffered from acne or any other skin problems as a teenager.  She may be right!  We ate kale on a regular basis with our meals growing up.  My mother would sautee' it with garlic and olive oil.  Steam it with onions and potatoes or just open up a can of it and heat it through.  Yes, when I was a kid, they had canned kale available in the grocery store.  I haven't looked for it so I don't know if they still do.  I much prefer the fresh variety and it is always available in the market. 

I hope that you will give this wonderful, nutritious soup a try.  When you eat it you will be in good company.  This is a soup steeped in history.  You could imagine Roman gladiators enjoying a soup like this.  Simple, hearty, warming and delicious.  Try some today and get one of those new year's promises out of the way!

Complete recipe can be found at my website:

Noreen's Kitchen

http://www.noreenskitchen.com

             

What's for Dinner? Quick Weeknight Quick Potato Soup

This week was the beginning of the new school year in our area.  My girls started school this past Wednesday.  Back to school always makes me wax nostalgic of my own school days.  I remember the eager anticipation of starting a new year.  Meeting a new teacher and seeing my friends on a regular basis after the long hot summer of separation.  It also reminds me of the comforting times spent around the dinner table with my family recounting the days activities.  Sharing in our happiness and our troubles.  It was a great time.  Truly a thing I did not appreciate until I had grown and realized how great it truly was.  As they say, absence makes the heart grow fonder.  This is true of people and of times in our lives.


The family times around the dinner table were made even more memorable thanks to the bountiful spread my mother would always put on the table for us to share.  After a long day at school, there were few things that one could appreciate more that some of mom’s home cooking!  I hope that someday my girls will feel the same, when they are preparing to send their children off into the world.  Coming home to a comforting and warm bowl of hearty soup is always a great way to fill their bellies and help their brains tackle all that homework that they will undoubtedly be bringing home with them.  


This soup is so easy to prepare, you will not believe that this silky creamy soup can be made in under an hour.  Pair this with a green salad, some crusty  bread and butter or soft cheese and you are well on your way to making sure that your children will be satisfied in body and soul ready to take on algebra, earth science or Shakespeare.  Give this a try, I know that you will be glad you did!


This recipe is well suited for a day when you don’t know what to make.  Perhaps you have half a bag of potatoes sitting under your kitchen sink ( I always assume that everyone does things the way I do)  Maybe you have a couple of carrots in the crisper drawer, along with the celery that you bought last week and the half an onion that you put away over the weekend, and some heavy cream half and half or whole milk, you have what you need to make this.  


Don’t have the aromatics?  Use some frozen veggies!  That ½ bag of frozen broccoli, is screaming to be picked to play on this team.  Whatever you have that would be suitable for a soup, would be great to get this going.  Do the potatoes in the broth and add what you want.  Don’t want to use the heavy cream, use milk or plain yogurt!  Make this your own, you’ll love it and so will your kids!  Simple, hearty and satisfying, and you didn’t have to spend the whole day in the kitchen killing yourself on this one either!  







Here is what you will need to make this recipe:


2 pounds of potatoes peeled and cubed (I used Yukon gold)
1 medium onion or about 1 cup chopped
4 stalks celery chopped
1 cup carrots chopped ( I used matchstick carrots that I chopped up even more with my hand chopper)
½ stick butter (4 Tablespoons)
4 cups hot water
4 chicken bullion cubes
1 carton chicken stock
¼ teaspoon celery seed
1 teaspoon poultry seasoning
1 teaspoon salt (use Jane’s Crazy Mixed up Salt if you can get it.  If not, no biggie!)
1 teaspoon black pepper
1 cup heavy cream (or ½ and ½ or milk or yogurt)
Toppings:
Crumbled Bacon
Cheddar Cheese
Green Onions
Dollop of Sour Cream


In a large deep skillet or stock pot,  Melt butter, add onion, celery and carrots.  Sautee until soft and onion is translucent.  Add potatoes and give things a stir.  Combine bullion cubes or powder with hot water and add to pan along with entire carton of chicken stock.  Stir in celery seed, poultry seasoning, salt and pepper.    Cook over medium high heat for 20 to 25 minutes or until potatoes are soft, but not falling apart.  Towards the end of the cooking time, mash some of the potatoes while stirring, to thicken the soup with the starch of the potatoes.  Turn heat off and add heavy cream and whisk lightly to combine.  Allow to simmer over low heat for 5 minutes.  NOTE:  don’t allow the soup to boil otherwise you may risk breaking the cream and although it will taste fine, it will look really nasty.  


Serve this to your family after a long day.  Share, laugh, love and make memories over steaming bowls of this hearty soup that says “I Love You”.  


I hope you try this and I hope you enjoy it.  Until next time:  See Ya!