Look at what's cookin

My adventure's in feeding my family

Pork and Green Chiles Casserole April 30, 2012

Filed under: Better Homes and Gardens — kariryerson @ 9:08 am

This was another make ahead meal. We were very excited that one of these were left over since it has all our favorite things, meat beans and chilies. I got the recipe from Better Homes and Gardens.


  • 1-1/2 pounds boneless pork
  • 1 tbsp cooking oil
  • 15 oz can black beans, rinsed and drained
  • 14-1/2 oz can diced tomatoes
  • 10-3/4 oz can condensed cream of chicken soup
  • 2 4-1/2 oz cans chopped green chili peppers
  • 1 cup quick-cooking brown rice (I used a precooked rice)
  • 1/4 cup water
  • 2 to 3 tbsp salsa
  • 1/2 cup shredded cheddar cheese


Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to the skillet.

Stir in black beans, tomatoes, condensed soup, chili peppers, brown rice, water (if using pre-cooked rice omit the water), and salsa. Bring mixture to boiling.

At this point I cover with cheese and freeze. When ready to eat, thaw, bake, uncovered, in a 350 degree F oven for 30 minutes.


Hot and Cheesy Chicken Casserole April 28, 2012

Filed under: Better Homes and Gardens — kariryerson @ 8:58 am

This was another recipe from Better Homes and Gardens that I prepped and froze for our visitor. While we liked this, it was decided that it would taste better with something other than broccoli in it.


  • 3 cups chopped cooked chicken
  • 14 oz package frozen broccoli florets
  • 2 cups cooked rice
  • 1 1/2 cups frozen peas
  • 10 3/4 oz can condensed cream of chicken soup
  • 10 3/4 oz can condensed cheese soup
  • 10 – 10 1/2 oz can diced tomatoes and green chilies
  • 1/2 cup milk
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 cup shredded cheddar cheese
  • 1 cup crushed rich round crackers


In large bowl combine everything except cheese and crackers.

Sprinkle crushed crackers evenly over all. Top with cheese. At this point I freeze the casseroles.

When ready to eat, thaw and preheat over to 350. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.


Mexican Mac N Cheese April 26, 2012

Filed under: Better Homes and Gardens — kariryerson @ 10:00 am

We went on vacation… again.  With the 4 dogs at home we had my sister in law come stay at the house so I prepped a bunch of meals for her. This time around I split it into smaller pans so that if she didn’t like something she wasn’t stuck with a large pan of it. In the end we had one left over pan of this and so the hubs and I ate and enjoyed it quite a bit. I got my recipe from the Better Homes and Gardens website.


  • 12ounces dried mostaccioli or rigatoni pasta (3 cups)
  • 1 pound bulk pork sausage
  • 1 cup chopped onion (I had shallots in my fridge so I used those)
  • 1 16 oz jar green medium-hot salsa
  • 2 8 oz package shredded Monterey Jack cheese (4 cups)
  • Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro
  • Salsa (optional)


Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.

Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.

Drain fat, Return sausage and onion to skillet. Stir in green salsa and pasta.

At this point I topped with cheese and froze.

When ready to read, thaw and preheat the over to 350. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeno, and cilantro. If desired, serve with additional salsa. Makes 12 servings.


Lemon Olive Oil Cake April 24, 2012

Filed under: Uncategorized — kariryerson @ 10:58 am

I love to bake, but normally I cheat and use mixes for cakes. Cookies I make from scratch. My Mother In Law sent us some yummy fresh lemons from Napa Valley so I decided to make a cake. With the dry desert heat, keeping a cake moist is always tricky so I decided to try an olive oil cake I found online and it was AMAZING. I will be making this again for sure.


  • 3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
  • 1 large lemon
  • 1 cup cake flour (not self-rising)
  • 5 large eggs, separated, reserving 1 white for another use
  • 3/4 cup plus 1 1/2 tablespoons sugar

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then sprinkle with flour.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.

Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan.

Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

I served mine with sliced strawberries


Asian Style Broiled Halibut April 22, 2012

Filed under: Alaska Magazine Cabin Cookbook — kariryerson @ 10:45 am

The inlaws came to visit and brought us a cookbook titled “Alaska Magazine’s Cabin Cookbook.” It has a ton of interesting recipes using fresh ingredients from AK. Since we always have halibut in the freezer I tried this one out. We liked it as a change from our normal.


  • 1.5lb Halibut
  • 1/2 cup soy sauce
  • 1/4 cup sherry
  • 2 tsp honey
  • 1 tsp ground ginger
  • 2 cloves chopped garlic


Mix all ingredients except halibut together in a container

Add your halibut and marinade for 2-4 hours depending on the thickness

Preheat your oven to broil and put your pan on a mid-high rack but not the highest

Broil your fish for 10 minutes per inch thick, until it starts to flake

I served mine with veggie fried rice


Crock Pot Hungarian Goulash April 20, 2012

Filed under: Eating Well — kariryerson @ 4:42 am

I have always been a big fan of “American” style goulash that I grew up with. I decided to change it up and try this recipe I saw on EatingWell.com While it turned out good (after the addition of some brown sugar since it was bitter) we still prefer the American style. We served ours over noodles.


  • 2 pounds beef stew meat, (such as chuck), trimmed and cubed
  • 2 tsp caraway seeds
  • 1 1/2-2 tbsp sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
  • 1/4 tsp salt
  • Freshly ground pepper, to taste
  • 1 large or 2 medium onions, chopped
  • 1 small red bell pepper, chopped
  • 1 14oz can diced tomatoes
  • 1 14oz can reduced-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp chopped fresh parsley
  • Brown Sugar to taste



Place beef in a 4-quart or larger slow cooker.

Crush caraway seeds with the bottom of a saucepan . Transfer to a small bowl and stir in paprika, salt and pepper.

Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.

Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. (I skipped the simmering part)

Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.

Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. (At this point I added the brown sugar.) Serve sprinkled with parsley.


Oven Roasted Beef Ribs April 18, 2012

Filed under: My Recipes — kariryerson @ 8:30 am

Beef ribs are some of my favorites to do in the oven. I have never find a good way to make them on the grill so its always a simple marinade and a long slow baking time before enjoyment.


  • 2-3lb beef ribs
  • 1 packet mesquite grill marinade
  • 1 tbsp oil


In a plastic bag, mix the marinade and the oil. Toss in the ribs and marinate overnight.

Preheat oven to 275 and bake ribs for 3-4 hours until meat has pulled away from the bones.

Serve and enjoy!