When it’s cold and dreary outside I seem to think of beef, and this Russian style Beef Stroganoff is a recipe that I have loved for a long time. It has more than enough creamy sauce to cover the noodles and the flavor is right on! I always hope there is enough left over for my lunch the next day. The recipe is easy to double and quick to make.
Quick dinners, that are bursting with flavor, are something we all need. Only when I’m forced into eating quick on the road, do I opt for fast food and then I feel guilty. I prefer to make my own fast food and that is what this post is all about. I like to know I’m eating good, healthy food.
When the first snowflakes fall and the wind starts to blow, I get a huge craving for comfort food. I had a big package of chicken thighs in the refrigerator (I think I had chicken and noodles on my mind already) so I grabbed them and I was on my way, turning them into this casserole.
This is the kind of recipe that just happens. I had made one of our favorite dinners, braised pork shoulder roast with all the usual trimmings, gravy, mashed potatoes, green beans, applesauce (I always have applesauce with pork) , it’s one of the favorite dinners at this house. This time I had extra pork, it was falling apart tender and I needed to do something with it. I was also in the mood for Mexican and thought about the many recipes for pork carnitas I’d seen. With my pork already cooked, I was already half way there. I just needed to get the pork seasoned right and also decided to use the seasoned meat for burritos.
Sage, rosemary and thyme are an unbeatable combination of flavors. I used chicken breasts with the skin and bones for this recipe. There’s a reason, I wanted the skin to hold my herbs and garlic in place and I wanted the chicken drippings to make a fantastic sauce. I also sliced a lemon and laid the slices on the breasts.
When the weather cools and the leaves are beginning to turn, I always make a big batch of cabbage rolls.The other day, I was gifted with a huge head of homegrown cabbage and I knew immediately what I would make with it. I love to freeze the extras and know that they will taste wonderful on a cold night when I pull them out of the freezer.
I had a pound of ground pork, calling to me from the refrigerator. I bought it with the intention of making a meatloaf. The days have been cooler and it seemed like a good idea, at the time. But….I didn’t feel like meatloaf! Nope, I just wasn’t feeling it!
Maybe it was the homegrown tomatoes sitting on the kitchen counter that got my attention and made the desire for a pasta dish hit me. They were perfectly ripe and I knew the flavor was wonderful, so my little pound of ground pork became the basis for this pasta skillet.