Sharing recipes that are good for the body, soul, and budget!
This recipe is straight out of the finest of culinary collections...my elementary school cookbook! All the moms would submit their favorite recipes (some of them must have burned off all their tastebuds) and then copies were sold as a fundraiser. My mom reworked this recipe for our tastes long ago, but in any case I'll hat tip Vickie Smith in Bakersfield, CA! Whoever you are and wherever you may be now!
The original name was "Chinese Chicken Salad." That seemed problematic after about 1990 so it was then referred to as "Oriental Chicken Salad." Some people think saying Oriental-anything isn't appropriate either and I don't know all the rules when it concerns the PC labels for foods, so we'll just go with Asian Chicken Salad! It's a little old school on some of the ingredients, but I promise it is easy and delicious!
5-6 chicken breasts
1 head cabbage, shredded
4 tbsp diced almonds
2 pkg Top Ramen chicken flavor
4 tbsp sugar
6tbsp red wine vinegar
3/4 cup oil (we use vegetable or canola oil)
1 tsp salt
1/2 tsp pepper
1 tsp Accent
And that's it! Easy peasy. Serve immediately or chill if preferred. I particularly love this the day after, as the ingredients have really soaked up all the dressing.
Don't be deterred if you don't think you like cabbage! I honestly didn't think I liked it either if it wasn't wrapped in a crispy fried egg roll. For years my mom didn't tell us it was cabbage! She let us assume it was crisp lettuce because that's what it tastes like. Moms can be so sneaky!
Hope y'all are having a great summer, enjoy!
*TIP* Splurge for smoked almonds for extra yumminess!
Kayla may be a born and raised Pacific Northwesterner, but we have long suspected that she is really a Southerner at heart. And what more proof of that could we find than this insanely delicious, creamy, cheesy bucket of down home comfort food!
4 boneless, skinless chicken breasts, cooked and shredded (I sauteed them on the stovetop in a bit of olive oil)
1 can cream of mushroom/cream of chicken soup (either works)
1 cup shredded cheddar cheese
1/4 cup milk
Veggies of your choice (sautéed onions, peas, broccoli if you're into that crap)
1/4 tsp black pepper
1/2 tsp salt
2 tbsp butter, cut into small pieces
(For the biscuits)
2 1/4 cup Bisquick
2/3 cup Milk
Preheat oven to 400°
Mix soup, milk, cheese, pepper and salt and pour into an 8x8 baking pan. Bake until the mixture is hot and bubbling (5 minutes or so).
While that is baking, mix Bisquick and milk in a separate bowl.
Remove pan from oven, add the chicken and veggies and stir it all together. Sprinkle butter pieces over top.
Drop Bisquick mixture on top in rounded spoonfuls, making about 9 biscuits. Bake for about 15 minutes (until biscuits are slightly browned and center isn't gooey).
Let the pan cool 5 minutes and enjoy!
Mmmm...creamy pasta. Who doesn't love a creamy pasta dish? This is one of my favorite types of recipes. Relatively inexpensive, you can substitute ingredients with things you like or have on hand, it makes a large amount, and other than the pasta, it is all made in one pan! Limited clean up is always a plus for this busy toddler mom.
I'll list the ingredients I used this time around below, but I often change them up depending on what's in my fridge or what my taste buds are in the mood for. Sometimes I use chicken thighs, though I prefer breasts for this. I often add broccoli or zucchini right into the dish. Even bell pepper or carrots. I might use cherry tomatoes I have on hand instead of Romas. Or I'll substitute kale or any other greens for the spinach. You can really make this however you like and when you sub veggies you already have and need to use up, it is very budget friendly!
As always with my concoctions, I don't really measure much of anything. I use how much looks "right" and smells or tastes "right." Super scientific. However, for this specific recipe, I do stick to the measured amounts on the half and half and cheese to get to the right consistency. Everything else can be eye-balled, but for the love of Bobby Flay, don't under season!
First thing I do is get everything out and somewhat organized and prep anything that needs prepping. Really helps make this an even quicker dish to whip up!
Let's get cookin!
**Sidenote: If you're not adept at mincing garlic, you can use a microplane grater or invest in one of these cute garlic grating sets that I highly recommend!**
That's it! Taste and season as necessary. When it is to your desired thickness, plate up! Top with some extra parmesan and enjoy!
Last night I was wanting some chili and decided to have it Cincinnati style, with spaghetti and cheddar. Why, you ask? I like pasta. I like chili. I like cheese.
This is the easiest ‘recipe’ you will ever make. I left out cooking instructions because if you have difficulty figuring those out, you’re probably better off at your local Burger Emporium or Neighborhood Grill.
Without further ado, here it is:
1. Boil spaghetti noodles.
2. Open can of Hormel Hot, No Beans Chili. Put contents in microwave-safe bowl. Cover unless you like cleaning goop out of your appliances.
3. Shred cheddar cheese.
4. Dice or chop or bludgeon (your call) an onion (optional, unless you don't have a fucking onion, like my dumb ass).
5. Put all that shit together in a cutesy pasta bowl you got cheap from some street vendor and eat it. It's good.
In case you might have wondered, I can actually cook. Many people say I’m quite good at it. Many, many people. But if I can create this stunning and delicious masterpiece in half an hour and for under four dollars, why wouldn’t I?
That’s it for this one, fellow foodies. Join us next time on ‘Rex Gets Drunk and Thinks Up Stuff to Eat!’ Perhaps I’ll share my secrets to Steak Tartare. If I can remember to get a damn onion.
Eat the world,
The holidays are here and with that means lots delicious food! One of my favorite things about this time of year are the family recipes that only make an appearance during the season. Right on cue, I received a bag full of my grandma’s Texas Trash (though some Yanks I know call this stuff Scrabble). It seemed like a perfect time to share my favorite snack mix EVER. Many versions exist, but I wanted to share the ones I grew up eating by the handful! My grandma has been making this since Truman was in office and none are quite like hers.
Recipe by Grandma Holmsted
Preheat oven to 300 degrees.
10 cups dry stuff: any combination of Rice Chex, Corn Chex, Wheat Chex, Cheerios, pretzels, mixed nuts, pecans, and Goldfish crackers. Be sure to use at least 3 cups cereal or mixture will be too greasy. Place in aluminum foil roasting pan (17 x 12 1/2) or baking pan (17 x 12).
Mix and microwave in a small bowl:
Mix thoroughly and pour over dry stuff in bowl. Stir carefully to coat uniformly. Spread onto pan and sprinkle lightly with garlic powder.
Bake on middle rack for 15 minutes. Stir and bake 15 minutes. Then stir and bake 15 minutes more. Lay out paper towels on counter and turn over onto them to cool.
Here are the favorite combinations of my family:
Like many of my family recipes, you really can't mess this up. Mix, match, and enjoy all holiday season long! These make great goodie bags for parties, coworkers, neighbors, and even the super moms you dodge in the carpool line! Give ‘em all a bag of Trash!
Merry Christmas, y'all!
Guest Contributor Michael Ring - @Loricatus_Lupus
Say you’ve ditched the kids and are looking for some nonseasonal adult food. This is a quick scratch recipe and these days most of the ingredients people have on hand and can be gotten from the salad bar precut. Dry pasta is a fine substitute and boils in about the time it takes to get to the point it’s needed in the main dish.
Serves: 2. Preparation time: 30 minutes. Cooking time: 10 minutes.
2 cup homemade fettuccine pasta
1/2 cup roasted sweet peppers
1/4 cup sliced black or Kalamata olives (or mooched from the salad bar)
12 thin slices pepperoni or similar sausage
4 artichoke hearts, quartered
8 chicken tenderloins or 8 oz. chicken breast
1/2 cup diced fresh tomatoes (or mooched from the salad bar)
2 tbs. basil
3-4 cloves garlic, minced
1 cup Parmesan cheese (Not Kraft for God’s sake)
1/3 cup olive oil
Salt and Pepper
Prep is mostly just cutting everything down to a size that mixes well with the pasta. If you wish to cut back the prep time, skip roasting the peppers; artichoke hearts these days are commonly found in oil in most stores, as is fresh fettuccine pasta. Since store pasta is dryer than homemade, a few minutes in boiling water is advised. Skip the salt.
Heat olive oil in large skillet and add: peppers, olives, pepperoni, artichoke hearts, chicken and seasonings. Stir every minute or so until chicken is browning. Add fettuccine pasta, tomatoes, and 1/2 cup Parmesan cheese. Toss until heated through and top with 1/2 cup more Parmesan.
Serve with wine, candles, and some fine Italian music.
The Misfits are passionate about food. We are forever argu--umm--discussing it. Sometimes we take our opinions to the Twitter masses and often find various food topics to be more divisive that politics. Pineapple on pizza, dressing vs. stuffing, raisins on salads, Mayo or Miracle Whip? There are few things we love more than laughing at people's obviously wrong opinions and ridiculing those with terrible taste buds.
So not long ago, Ray brought up writing a food series. (He often makes us drool with pictures of his meal creations.) Dan came up with an idea that takes it one step further. Have a portion of the website devoted to recipes, many of which would be good for busy families and their budget. Thus the Mess Hall was born and we think it only fitting it launches the week of Thanksgiving!
The introductory recipe is perfect for a post-holiday meal. If your family is like mine, you often have leftover turkey. You can only eat so many turkey sandwiches, amirite? What's the answer to reinventing turkey leftovers? Why, it doesn't get much more American than an easy, throw-it-all-in-one-pan casserole!
Turkey (or Chicken!) Casserole
*Preheat oven to 350 degrees*
That's it! Seriously, you cannot mess up this recipe. Measurements are very loose, so don't take any of them to heart. Adjust as needed and add as much meat as you prefer! My family enjoys this casserole year round with shredded chicken. Sometimes I bake it or cook with broth in a Crock-Pot. When I need to make dinner on the fly, I grab a pre-cooked rotisserie chicken. Works great!
Hope you enjoy and check back soon for more yummy recipes!
The Misfits wish everyone and their families a wonderful Thanksgiving. We hope you eat too much, laugh too loud, and remember that we are blessed to live in this great country!