Last-of-the-Bag Dorito Bake

If you feel guilty tossing the remains at the bottom of a bag of tortilla chips - here is a tasty way to use them up.  We enjoy Doritos in Taco Salad during the summer, but there are always just a FEW left that are hard to throw out.  They make a great addition to this creamy, cheesy one-dish casserole.

Broken chips seem to be doomed to extinction around my house.  Not sure why - other than they are a lot more fun to crunch when they are full-size.  Broken chips make a nice base for this casserole.

You can use leftover corn-on-the-cob, or frozen, or drained canned corn.  Leftover cooked chicken is also great here, but you could also use cooked and drained ground beef.  You can see, it’s very versatile and accepting of most leftovers in many forms.

You’ll find that the hint of Mexican flavor is something most kids would enjoy.  It’s also fast to assemble and have on the table within about 30-45 minutes.  

Add a green salad and/or fruit, and you have a great meal in a hurry.

For the recipe, go to:
www.changeabletable.com

Chicken Alfredo Pot Pie

This recipe, though simple - will really surprise you.  It’s fast, easy, and absolutely great.  Haven’t found anyone who doesn’t like it (broccoli disclaimer... good luck with those who don’t love this vegetable - you could always change it to asparagus, zucchini, mixed veggies, or others).  Enjoy!

I’ve spent the past week helping my daughter Whitney after the birth of their first baby, and it’s been so fun.  Is there anything as beautiful as a brand new baby's feet and toes?

My 11th grandchild's name is "Kate".
I've nicknamed her "CUP-Kate" - she's just delicious!

Cooking in someone else’s kitchen is always a learning curve for me, but about the time I go home - I can empty the dishwasher and know where everything belongs.

I decided to try this recipe because Whitney had two packages of refrigerated crescent rolls that needed to be used.  I picked up a bottle of Alfredo sauce, some broccoli florets, and some rotisserie chicken - and we had an instant meal.

I’m not a fan of refrigerated crescent rolls for many reasons.  Number ONE:  opening the package is like popping a balloon (on purpose!)  Not fun waiting for the explosion (and I always let out a scream - which makes my kids/grandkids laugh)  Number TWO:  They are so hard to pull apart and unroll - I always massacre them.  Number THREE:  They are certainly not on my top ten healthy foods list.

But all that aside, crescent rolls work beautifully in this recipe.  It doesn’t matter if they look like road kill, because they turn into something lovely as they bake.  (What doesn’t look lovely blanketed in parmesan cheese anyway?)  There is no need to seal the edges together - which makes me an instant fan.

And... by the way:  did you know you can FREEZE canned crescent rolls?  Whitney purchased several 6 months ago and uses them thawed after freezing.  No problem so far...

This is a great recipe for when you want to look like you put a lot of effort into dinner (but didn’t want to)  It’s wonderful reheated in the oven (but be careful rewarming in the microwave, as that will make the bread tough)

For the simple recipe, go to:
www.changeabletable.com

Winter Ground Beef & Rice

When it’s cold outside, it’s the perfect time for a hearty one-dish meal.  When my kids were young, they loved this no frills casserole.  No elaborate ingredients make it a good last minute meal.  Even the tiny kids loved the creamy rice (and didn’t seem to notice the GREEN celery, and even the ground beef).

Hopefully you aren’t experiencing the subzero weather we have had since before Christmas.  It’s a real commitment to go anywhere if I don’t have to.  So it’s nice to have a recipe like this you can fall back on for days you don’t want to venture out of the house.

The most difficult thing about this recipe is remembering to set out a pound of ground beef to thaw in the morning, so it’s not a brick when I want to use it.  

It seems like I always have celery & an onion in the refrigerator - and who doesn’t have cream of chicken and cream of mushroom soups on their shelf?

So if you haven’t even thought of dinner, and it’s 4:00 - you can still pull this off.

For the recipe, go to:
www.changeabletable.com

South African Curry

During the Olympics this year, the South African athletes have been amazing... particularly Oscar Pistorius, the "blade runner", or "the fastest man on no legs".  He is not only tough, persistent, and fast - but very gracious.  

My son-in-law made this curry dish for us just before the Olympics began, and I thought it was a good time to share it.

The term “curry” can mean different things to different people - similar to all the different salsas in the US & Mexico.  Typically curry is a spicy dish of vegetables and/or meat served with rice.  This version is specific to Port Elizabeth, South Africa.  Spices are what most people define as “curry” - and they vary region to region.

My son-in-law served his LDS Mission to South Africa years ago.  He has never forgotten this specific blend of spices and ingredients in the curry he enjoyed there.  In Port Elizabeth, you get your spices from a spice shop - mixed just the way you like them.  The woman who wrote this recipe down for him (see below) always ordered hers this way:  A mixture of Mutton, Mother-In-Law, Mixed Masala, Garlic & Ginger.    

In many parts of South Africa there are spice markets.  The spicy blends of curry powder have really unusual names - including “Mother-In-Law’s Tongue”, Mutton Masala, “Chicken Licken”, etc...  They are piled into pyramids in enamel bowls and you request your own special blend.  Travis’ friend mailed him her “recipe”, complete with the local dialogue. 

This dish is made with curry ingredients my daughter found at Winco Foods.  Probably not totally authentic, but Travis thinks it's close enough.  

Although I’ve never been to South Africa, I do love their curry.  It’s a delicious, filling meal that doesn’t take a lot of time to pull together for an evening meal.  The aroma that fills the house is so good - you’ll have to make it yourself to see what I mean.  If the US has an equivalent dish to curry (as far as being easy to make and well-loved) - I would say it would have the word(s) “Casserole”, “Goulash”, or “Skillet” in the title.

For the full recipe, go to:
www.changeabletable.com

Creamy Spinach & Chicken Rollups

I can see a typical enchilada with my eyes closed - and this is definitely not typical.  Take sauteed spinach, cheese, and chicken rolled in a sundried tomato basil wrap - then smother in a sauce with a hint of sour cream.  Then sprinkle heavily with cheese and let the flavors blend.  Deliciously different.

I’ve had fun experimenting with two new flavors of wraps - spinach/herb and sundried tomato basil.  They are a nice change of pace from plain flour tortillas, and so good with deli meat, greens, and other veggies.  

I thought I’d give them a whirl in a baked enchilada ('rollup').  Somehow ground beef or heavy shredded beef seemed a bit much - so I opted for canned chicken breast.  I had these in the oven in about half an hour.  

Saving the broth when you open the canned chicken is a great beginning for the sauce.  A little bit of butter combined with cornstarch made it very smooth, then adding milk and sour cream improved it even more.  

As with most multi-ingredient, saucy dishes - allowing it to stand and “set” for about 10 minutes always makes it easier to serve without falling apart.  

These are great warmed up in the microwave as leftovers.

You'll find the recipe at:

www.changeabletable.com

Yummy Bowl & Sauce

I’m always on the lookout for “single-friendly” recipes.  I love recipes where most of the prep can be done ahead, it can be easily stored, and then brought out and enjoyed in small portions.  This appealed to me because it is healthy, full of texture, and best of all - it really IS (as the name says) yummy.

This year has been a real challenge - LOTS of changes in my family, lifestyle, and how I spend my time.  A few years ago I had three of my six children get married (within 9 months), and then my youngest left for a mission.  INSTANT empty house, nobody at the dinner table but myself, and a total change in how I spend my time.  

As always, free time disappears in a hurry - and I’m as busy as I ever was.  That’s why it’s good to have something preplanned as an option for days that get away from you.  This is a good choice for quick lunches or busy evenings - when you KNOW you need to have a good meal, but just don’t want to spend the time on a small portion.  

I found this on yourhomebasedmom - a great site for food, crafts, and more.  She praises this sauce she discovered at Cafe Yumm in Oregon.  I've added step-by-step photos and a few variations to her recipe. 

The unique thing about the Yummy Sauce is that it calls for nutritional yeast, almond flour, and soybeans - ALL of which I can guarantee most of you don’t have at home...  (I’ve listed where I found these ingredients at the end of the recipe link below)  

But only you can be the judge if this is worth that kind of effort for YOU.  I’m glad I tried it, I liked it (although it didn’t make my top-10 list), and I’ve decided that it’s a good recipe to change things up in my 'eating solo' diet.

If you’re looking for something quick to put together (after the initial steps of making the sauce and prepping the toppings) - AND you appreciate something that is good for you - this is worth the effort.  

Enjoy...  For the complete recipe - go to:

www.changeabletable.com

Rachel's Southwest Salad

My daughter-in-law Rachel enjoyed a salad like this at a restaurant recently, so she and my son duplicated it to bring to our 4th of July BBQ.  There’s an explosion of different flavors going on, and I love trying to identify each ingredient.  By adjusting it slightly, it works well as either a side and main dish salad.

With the summer “monsoon” arriving a full month early here - salads are looking better and better for dinner.  There’s something about a cool main dish during hot muggy weather that saves me from grumpiness.  

We have our signature marinade for turkey or chicken that we love during the summer (recipe is HERE) - and the leftovers are perfect to add to this salad.  I slice the chicken really thin, and fan it out along the edge of my plate - instead of mixing it in with everything else.  (Yes, I was one of “those kids” who couldn’t let each food touch another food on my plate)  But if you love yours tossed until you can’t recognize anything - go for it!

Rachel used Brianna’s Chipotle Cheddar dressing when she brought her salad to dinner.  It was nice and spicy - a good contrast.  

When I made it to take to another BBQ, I decided to make my own dressing from Hidden Valley Fiesta Ranch - the proportions are included in the recipe link.  It was spicy enough - but not so much that grandkids would complain.  (Another favorite recipe I use this Fiesta Ranch mix with is HERE)

The most unusual ingredient used is honey roasted sunflower seeds - they added a barely-sweet, crisp kick to the salad.  I decided to add cojita crumbling cheese, diced avocado, and crisp tortilla strips as additional garnishes.  You can add (or deduct) any of these ingredients and you’ll still have a fabulous salad (and black olives would be great too...)

Pico de Gallo would add a nice touch as well - and even guacamole (if you leave out the diced avocado).  Keep toying with it and you could end up with a really fancy “dip-able” type of salad plate.  

Next time I’m going to warm up some uncooked flour tortillas (from the package, of course - it’s summer!).  Rolling some of this salad inside would make the perfect cool summer wrap.

For the recipe, go to:

www.changeabletable.com

  

Crustless Veggie Quiche

When looking for a ‘meatless’ meal - I often turn to quiche.  The absence of a traditional crust shouldn’t make you shy away from this recipe.  After an initial stir-fry step, the topping is a simple mixture of grated cheese and beaten eggs.  It’s a great lunch idea when you need a change of pace.

When I found this recipe on catholiccuisine - there was a disclaimer:  “This quiche tastes much better than it looks”...  I love an honest statement like that.  I wasn’t expecting much, but I thought it was a beautiful quiche.  

I usually think twice about quiche because of the extra step of making a crust.  This leaves me without that excuse.  I'm sure you could substitute other vegetables for the spinach & mushrooms.

I do need to mention that it is best freshly baked.  Often I reheat quiche in the microwave with good results - but this one needs to be served right away.  

Check out catholiccuisine for their fun St. Patrick’s Day ideas...

For my adaptation of their recipe, go to:

www.changeabletable.com

3 or 4 Packet Roast

I am fiercely loyal to my favorite roast recipe.  That said, while this is not my all-time favorite way to make a fine roast - it is a close second.  This would be awesome on a hot summer day in the crockpot.  Lots of flavor and plenty of gravy make this a good family stand-by for days when time is short and you can’t be tied to your kitchen to watch the roast beef. 

This ‘recipe’ has been traveling the blog world since 2004, but I recently paid more attention to it when I saw it on sisterscafe.com.  It caught my eye, and I added all those “packets” to my shopping list so I could try it later.

As I’ve mentioned before, I rarely use seasoning packets - with the exception of Taco, Ranch, and Italian dressing mixes, which I like mainly for convenience.  I was a little suspicious of the brown gravy mix, and I’ve stopped using onion soup mix because of the amount of salt.  But - I decided to give this a try.

I decided to make it in my oven - baking it for over 6 hours, although the recipe directs you to use a crockpot.  It makes a delicious roast and a hearty gravy, but I felt it was a little salty for my preference.  The aroma greeting you after coming home from church is certainly inviting.  

My take on this recipe is this:  Use it on a busy, hot summer day (in a crockpot) when you don’t want to take the time to measure out individual spices & ingredients.  If you use it in the middle of winter, it is even better in a heavy ceramic baking dish covered tightly with foil.  The gravy turns out a little thicker and the flavor richer than the crockpot version.

For the adapted recipe, photos, and links to the source(s) - go to:

www.changeabletable.com