Old Fashioned Goulash

 

This Old Fashioned Goulash recipe from My Incredible Recipes is one of those meals that everyone always loves! It’s beefy, cheesy and filled with pasta goodness. It’s the ultimate comfort food that a hungry family will gobble right up!

Have you ever tried American Goulash before?

OMG it’s probably my most favorite meal to prepare!

I completely ADORE pasta in pretty much any shape or form as it is 😉

I grew up in the Mid-West where old fashioned goulash was a staple. My mom made it all the time growing up, and it was something that she grew up with as well. It is one of those recipes that just keeps getting made generation after generation. Kind of like the homemade brownies recipe that I have had memorized since I was 8 years old.

My grandma’s old fashioned goulash recipe (we also interchangeably called it Johnny Marzetti, but it’s also known as American goulash or American Chop Suey) was one of the signature dishes of my childhood.

Ingredients

2 lbs ground beef or turkey

3 tsp minced garlic

1 large Yellow onion, diced

2 1/2 cups water

1/2 cup beef broth

1/3 cup olive oil

2 (15-ounce) cans tomato sauce

2 (15-ounce) cans diced tomatoes

1 T Italian seasoning

1 T Adobo Seasoning

3 bay leaves

1 T seasoned salt

1/2 T black pepper

2 cups elbow macaroni, uncooked

1 cup shredded Mozzarella Cheese

1/2 Cup Shredded Cheddar Cheese

Instructions

In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.

Add garlic, onions, olive oil & until meat is fully cooked.

Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.

Lower heat and cover – allow to cook for about 20 minutes, stirring occasionally.

Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined

Cover once again and allow to simmer for about 30 minutes

Once cooked, remove the bay leaves

Add only the cheddar cheese and mix until combined

Add mozzarella right before serving

ENJOY!

Chicken Alfredo Lasagna Roll-Ups

What’s not to love about lasagna? Carbs, meat, cheese, sauce… I don’t know about you, but I love all of those things. But, as with any classic dish, sometimes the same combination of ingredients gets a little old. Don’t get me wrong; lasagna with red meat sauce will always have a special place in my heart. But sometimes it’s fun to try out new recipes!

These Chicken Alfredo Lasagna Roll-Ups turned out better than I could have imagined, and they are pretty simple to put together. That’s a win-win in my book! Start by cooking the lasagna noodles according to the package. Once cooked, lay the noodles on a paper towel to dry them off. This will make it easier to roll them up when the time comes.

Next, prepare the filling. This rich, cheesy filling has not one, not two, but three kinds of cheeses. Cottage cheese, mozzarella cheese, and parmesan cheese. Add some creamy sauce, extra seasoning, and shredded chicken, and you’re almost done.

INGREDIENTS

10 Lasagna Noodles

3 cups Chicken, cooked and shredded

16oz cottage cheese

1 teaspoon salt

1 teaspoon Italian Seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 1/2 cups Alfredo sauce

1 1/2 cups mozzarella, shredded

1 1/2 cups parmesan, shredded

PREPARATION

Preheat oven to 350°. Spread out 1/4 cup of Alfredo sauce on the bottom of a casserole dish. Set aside.

Cook lasagna noodles according to package directions. Put parchment paper over the counter and lay the cooked noodles out.

Cook lasagna noodles according to package directions. Put parchment paper over the counter and lay the cooked noodles out.

Combine shredded chicken, cottage cheese, salt, onion powder, garlic powder, and Italian seasoning in a large bowl.

Combine shredded chicken, cottage cheese, salt, onion powder, garlic powder, and Italian seasoning in a large bowl.

Spread 3 ounces of the chicken mixture on each noodle, leaving about 1/3 of the noodle bare. Top the chicken mixture with 1-2 tablespoons of alfredo sauce. Roll the noodle up towards the bare end.

Place each lasagna roll up into the prepared casserole dish. Pour the remaining alfredo sauce over the lasagna roll-ups. Top with shredded mozzarella and parmesan cheese.

Place each lasagna roll up into the prepared casserole dish. Pour the remaining alfredo sauce over the lasagna roll-ups. Top with shredded mozzarella and parmesan cheese.

Cover dish with aluminum foil and bake for 20 minutes.

After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling. 

NEW YORK TIMES BEST CHOCOLATE CHIP COOKIE RECIPE

 

This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!

Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

INGREDIENTS:

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds bittersweet chocolate, coarsely chopped

DIRECTIONS:

– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

– Add eggs, one at a time, mixing well after each addition.

– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

– Cool slightly on baking sheets before transferring to a wire rack to cool completely.

BEEF ENCHILADA CASSEROLE

 

This Beef Enchilada Casserole has layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection.

Serve this easy meal with a fresh tossed salad or a size of Mexican rice for an easy dinner that’s sure to be a crowd pleaser!

A Meal Everyone Will Love

I am a huge fan of enchiladas, who doesn’t love this classic Mexican dish?! This beef enchilada casserole has all the great flavors of traditional enchiladas but in an easy-to-make casserole form.

A simple filling of beef and beans is layered with tortillas and cheese in a casserole dish, then baked to melty and cheesy perfection. Add a few toppings and you’ve got a dinner that the whole family will enjoy.

BEEF ENCHILADA CASSEROLE

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 people

 

This is the perfect comfort food! Every bite of this cheesy casserole will surely make your day! Add this to your list now!

Ingredients:

Enchilada Ingredients:

1 pound ground beef

1 10 oz can red enchilada sauce (Or make the homemade recipe below)

1 12 oz package frozen whole kernel corn

1 16 oz can of refried beans

12 soft corn tortillas

1 15 oz can black beans, drained and rinsed

1 14.5 oz petite diced tomatoes, undrained

3 c shredded cheese, (I recommend the Mexican blend)

1 tbsp chilli powder

1.5 tsp cumin

1/2 tsp garlic powder

3/4 tsp salt

Homemade Red Enchilada Sauce:

1 Tbsp Extra Virgin Olive Oil

2 cloves garlic, minced

1/2 tsp oregano, dried

2.5 tsp chilli powder

1/2 tsp basil, dried

1/8 tsp black pepper

1/8 tsp salt

1/4 tsp cumin, ground

1 tsp parsley, dried

1/4 c salsa

6-oz tomato sauce

1.5 c water

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium.

Step 3: Add beef and cook until brown.

Step 4: Place the enchilada sauce on a baking dish and spread it on the bottom.

Step 5: Refer to the instructions on the package of the corn to cook.

Step 6: Distribute evenly half of the refried beans on 6 corn tortillas.

Step 7: Arrange the tortillas on top of the sauce side up.

Step 8: In a mixing bowl, add the rest of the enchilada sauce, black beans, spices, corn, ground beef, undrained tomatoes, and salt. Stir until well mixed.

Step 9: Place half of the beef enchilada mixture on top of the corn tortillas and spread it evenly.

Step 10: Spread 1 cup of cheese over the beef mixture.

Step 11: Repeat the process with the rest of the 6 tortillas.

Step 12: Place the remaining filled tortillas in the 13 x 9 baking dish, top with enchilada mixture, and sprinkle over the rest of the shredded cheese.

Step 13: Place it inside the preheated oven and bake for 35 minutes until done.

Step 14: Remove from the oven and allow it to cool for at least 5 minutes.

Step 15: Slice into 8 or 12 pieces.

Step 16: Top each slice with enchilada toppings.

Step 17: Serve and enjoy!

Gluten-Free Red Enchilada Sauce:

Step 1: Place a large saucepan on the stove and turn the heat to medium.

Step 2: Add in the garlic and cook for 2 minutes or until aromatic.

Step 3: Add in chilli powder, oregano, ground black pepper, basil, cumin, salsa, tomato sauce, and salt. Stir until well mixed, then pour water.

Step 4: Allow the mixture to boil.

Step 5: Simmer for 15 to 20 minutes on low heat.

Step 6: Serve and enjoy!

Nutrition Facts:

Calories: 379kcal | Carbohydrates: 22g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 835mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 542mg | Iron: 3mg

yummy summer salad

  Ingredients:

4 thinly sliced cucumbers

1-large sliced red onions

1-large sliced green bell peppers

1-tbsp salt

2-cup white vinegar

1 1/2-cups sugar

1-tsp celery flakes

1-tsp red pepper flakes 

Instructions: 

Mix cucumbers, onions, peppers and salt; set a side. 

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted. 

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) 

Pour mixture over cucumbers, store in refrigerator. 

Will keep up to 2 months 

Makes 2 quart jars

Enjoy

CREAMY SHRIMP SOUP

  INSTANT POT CREAMY SHRIMP SOUP

Ingredients

1 pound (450g) deveined shrimp

3 tablespoons unsalted butter, divided

1 onion, minced

2 garlic cloves

2 carrots, minced

3 potatoes, diced

2 celery ribs, diced

1 bay leaf

1/2 teaspoon paprika

1/2 teaspoon Cayenne pepper, optional

1/2 teaspoon dried thyme

4 cups chicken stock or veggie stock

1/4 cup cream cheese, softened

1/4 cup heavy cream

1 tablespoon grated parmesan, for garnish

1 tablespoon fresh parsley, for garnish

Instructions

1. To make the Instant Pot creamy shrimp soup: In your Instant Pot in Saute mode, heat 1 tablespoon of butter and cook the shrimp on both sides for 4-7 minutes or until they become completely opaque on the outside. Transfer the shrimp to a shallow plate and set aside.

2. In the Instant Pot, still in saute mode, heat the remaining 2 tablespoons of butter and cook the onions, carrot, and celery for 2-3 minutes. Add the garlic and diced potatoes and continue to cook for 1 minute before adding paprika, Cayenne pepper, and bay leaf. Cook for 1 minute more, stirring constantly, then add chicken stock and softened cream cheese. Close the lid and set to pressure cook for 2 minutes.

3. When time is up, do a quick release and carefully remove the lid. Add the heavy cream into the soup. Stir until the cream is incorporated and allow the chowder to heat through in reheat mode. Adjust seasonings to preference. Divide the creamy potato shrimp soup into bowls and serve warm topped with grilled shrimps. Top with grated parmesan and chopped parsley for extra flavor.

Enjoy!

Lobster, Crab and Shrimp Macaroni and Cheese 

Ingredients

• 1 Pound Penne Pasta or Large Elbow Pasta
• 3 Cups Whole Milk
• 2 Cups Half & Half
• 1 Tablespoon Butter
• 2 Tablespoons Extra Virgin Olive Oil
• ¼ Cup Onion, diced
• 1 Tablespoon Fresh Thyme, chopped
• 1 to 2 Cloves Fresh Garlic, finely minced
• 3 Level Tablespoons All Purpose Flour
• To Taste Kosher Salt
• To Taste Black Pepper
• To Taste or 1 to 2 Tablespoons Grand Diamond All Purpose Seasoning
• To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco
• 1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)
• 3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese , grated
• 3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated
• 1 Cup (a little less than 4 Ounces) Gruyere Cheese, grated
• 1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40
• ½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)
• ½ to ¾ Pound Lump Crab, your choice
• Nonstick Cooking Spray, optional

Directions

Prepare, chop, and dice all of the ingredients first.

Grate all of the cheeses and toss together in one large bowl.

Season the shrimp and lobster. Set aside.

Preheat oven to 350 degrees

In a large stock pot, bring 3 quarts of water to a boil over high heat.

Season the boiling water, with 3 Tablespoons of salt. Cook until just al dente or 2 minutes short of the suggested cooking time on the package.

Once done, drain the pasta, DO NOT rinse, and toss with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce is being cooked.

Preheat the milk and half & half together in the microwave, about 3 to 4 minutes.

Next, in a large skillet melt the butter and olive oil together over medium-high heat.

Add the onions and sauté for about 3 to 4 minutes or until soft.

Add and stir in the flour, cook for about 2 minutes. (This is a roux. Do not brown it.) Add the chopped garlic and thyme, cook for another minute.

Next, while whisking vigorously add all of the milk mixture to the roux.

Whisk until the sauce is smooth and has no lumps. Once it’s smooth, turn the heat down to medium heat.

Add the salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce, and optional liquid crab boil to taste.

Simmer for about 5 to 8 minutes or until the sauce has thickened. Whisk occasionally to keep it from sticking.

Next, add 3 cups of the grated chesses to the sauce (reserve 4 cups for layering), turn off the heat and stir just until the cheese melts and the sauce is combined.

Stir in the drained pasta.

In a lightly sprayed 9×13 baking dish, pour in half of the macaroni & cheese.

Next, place the first layer of seafood, using half of each.

Sprinkle 2 cups of the reserved cheeses.

Add the next layer of macaroni & cheese, repeat layering of seafood, and top with the final 2 cups of cheese.

Bake COVERED with aluminum foil at 350 degrees for 30 minutes.

Remove the cover and continue to bake for an additional 10 minutes or just until the cheese is fully melted and the seafood is fully cooked.

Serve hot.

Note

• Store bought lobster that has been steamed/precooked along with your choice of lump crab meat works great for this recipe.

• This dish can be prepared and assemble a day in advance, covered, refrigerated, and baked off the following day. When reheating leftovers be sure to cover.