Breakfast casserole...

Icame up with this recipe when I was helping host a baby shower brunch. We all needed to bring something and I was in charge of a breakfast casserol. This dish turned out so well and was the first one gone! I had a bunch of people ask for the recipe, so I think it is a winner.

If you don't like an ingredient leave it out, or if you want a different cheese, use something else. This makes a 9x13 pan. Let me know what you think.

Easy Make Ahead Breakfast...
From the Kitchen of Lauren Buczkowski
Make the night before

1 lb bacon cooked flat (could use turkey bacon)

1 roll mild sausage, cooked in bacon grease

5 eggs 1 C. sour cream
1/2 pint whipping cream salt/ pepper
2 packages swiss cheese slices 13 slices of white bread
1/2 C. milk 1/4 C. chopped chives

Layer 6 slices of bread in a 9x13 pan. Cover with swiss cheese, then layer
sausage. Place a second layer of bread, then layer with bacon. Cover with swiss cheese. Mix eggs, sour cream, whipping cream, chives, milk, salt and pepper in a bowl. Pour over the casserole. Refrigerate overnight. Bake at 375 with foil over the top for 30 minutes. Uncover and back an additional 15-20 min.

London Broil with Curry Coconut and Peanut Sauce

This is a CHEAP CHEAP CHEAP and AMAZING meal with two sides for $8.95

This recipe uses a London Broil which is typically a tougher and cheaper piece of meat. I you would like you can use flank steak (but be careful because flank steak tends to be a thinner piece of meat and could get over cooked) You do need a grill for this recipe. I am not sure who this recipe was created by, I just happened to come across it in a recipe search.

London Broil with Curry Coconut and Peanut Sauce

4 to 6 servings

Ingredients:



London Broil (I got a 1.85lb roast) cost $ 5.53

olive oil (on hand)

salt (on hand but got a 1 lb 10 oz thing of salt for $0.33)

pepper (on hand)

1 can coconut milk (I got a can at Publix for $0.99)

1/3 cup brown sugar (on hand)

1/4 cup peanut butter (on hand)

Juice from 1 lime ($0.25)

2 teaspoons curry powder (on hand)

scallions (green onions, on hand)

dried coconut (on hand) These last two are just toppings if you don't have it, it won't make or break your meal!

Season beef with salt, pepper, and olive oil on both sides. Heat grill to high heat and cook meat on each side for 5 minutes. NO MORE! I am going to do 4 minutes this time because we like our meat a little more pink~ I was skeptical of this at first, but it cooks perfectly! After cooking put tin foil over it on a plate and leave covered until ready to eat.



While meat is cooking put ingredients for the sauce in a pan and bring to low boil stirring often. Once it boils just let it simmer until ready to serve.



Once ready to serve slice beef in thin strips, top with curry sauce, toasted coconut and scallions. Serve over rice and with a side of roasted veggies. I am doing roasted leeks and mushrooms becuase I had them on hand.







Roasted Leeks with portobello mushrooms



2 leeks cut in half and then slice

1 portobello mushroom

olive oil

1 Tablespoon butter, melted

salt

pepper

garlic powder



Cut leeks and mushrooms (make sure you wash your leeks they get dirt in between the leaves.)

coat with olive oil and season with salt pepper and garlic powder

spread over baking sheet and pour butter over it. Cook at 400 degrees for 45 minutes.

A cozy meal...

Today is one of those days I like to think of as cozy. It is cool/slightly chilly outside, the clouds are smokey gray and there is a constant tap tap of the rain hitting the roof. Inside the house is warmly lit with lamps and I am sitting at the computer while Caleb plays on the floor cooing and exploring his toys. One of my favorite movies "the Holiday" is playing in the background. It is one of those days that is perfect for one of those cozy meals that cooks in the crock pot all afternoon and the aroma wafts through the house filling you with warm memories of days like today. A huge bowl of homemade mushroom chili and a movie with my husband is the perfect end to a perfect rainy fall day.

Mushroom Chili

by: Lauren Buczkowski

Ingredients:

1 lb. of ground beef (browned)

1/2 large onion chopped into small chunks

1 Can dark red kidney beans

1 can pinto beans

1 can tomato paste

1 can tomatoes with vidalia onions (this could be just plain diced tomatoes)

1 can diced tomatoes with oregano ( any diced tomatoes would do)

1 T. garlic powder or two pressed garlic cloves

1 t. each of onion powder, cumin, and dried mustard

2 T. Chili powder

1T paprika

1 cup finely chopped or sliced baby portobello mushrooms

1 Cups of water

salt and pepper to taste

Top with sour cream, cilantro and monetery jack cheese (or whatever you prefer to use)

Combine all ingredients into a crock pot, stir well and cook on high 5 to 6 hours or on low for 6 to 8 hours. If you want to thicken it some, combine 2 T. cornstarch with water and mix well until cornstarch is dissolved, add to crock pot and let it cook at leats 20 minutes more. This should thicken the liquid.

ENJOY!~

Verdict: we loved it! This is a recipe I will absolutely make again! Benjamin even ate it! The mushrooms gave the chili an added earth flavor that was so tasty.

To have on hand...

Stockpiles 

Stockpiles: I am learning to stockpile with groceries and things like bathroom goods. It is very helpful. I thought I would give some tips on how to start stockpiling and why it is good to do. I have learned over the past few years that there are items that are fairly standard in many recipes and it is annoying when I don't have them. Here is what I try to do and the items I try to keep stocked in my pantry.

Canned Goods (I try to have 6 of each)

Diced Tomatoes

Tomato Sauce

Tomato Paste

Chicken Broth

Cream of Chicken soup

Cream of Mushroom soup

Rotel

Green beans

(if there is something else that you use often stock up on that as well) Items I don't use as often, I make sure I at least have 2 cans of, such as:

Kidney beans

pumpkin

sweetened condensed milk

evaporated milk

My pantry is a little low on canned goods right now. I have not been shopping in quite a while.

Pasta (I try to have an extra box of each)

spaghetti

angle hair

lagsana

elbow noodles

bowties

any other fun shape you tend to use.

Other pantry items

sugar- have at least 1 extra bag

flour- have at least 1 extra bag

olive oil- 1 extra

canola or veggie oil- 1 extra

1 box of powdered milk (I only use this in an emergency when I am out of milk and a recipe calls for it.)

Frozen items:

Chicken- I always try to have 1 extra bag of chicken

veggies-broccoli, spinach, corn, veggie mixes. etc.. I try to keep these just in case a recipe calls for it.

stir fry mix- this consists of peppers (yellow, red, and oinions) this is excellent to keep around

ground beef- at least 2 lbs in the freezer

Cheese- I keep whatever cheese (shredded) that we are not using at the time in the freezer then I just put it in the fridge to thaw when we need it.

Butter- I always have at least 2 lbs in the freezer. When I run out I take it out of the freezer and put it in the fridge. (this won't work with margerine)

pecans and walnuts- These last so much longer in the freezer

Refridgerator Items:(these are harder to stockpile because they can go bad)

cheese- I keep 1 lb in the fridge and the rest in the freezer

Butter-

eggs ( always have them on hand- watch the date they do go bad) I have heard that if you shake an egg and can hear it shake around it is not good anymore.

Milk- so many recipes call for this and I try to keep it in the fridge at all times

Mayo- at least 1 jar in the fridge ( i also have 2 extra jars in my pantry right now because they were on sale b1g1 free.

Baking Items:

at least 1 cake mix in each flavor (chocolate, vanilla, and white)

bittersweet chocolate squares

and semi sweet chocolate squares

brownie mix (i try to keep 2 because I love brownies)

vanilla flavoring

cocoa powder

baking powder

baking soda

brown sugar

powdered sugar

chocolate and vanilla pudding mix

Ok.. this gives a good idea of some stockpiled items in my house. I keep 6 cans of a lot of those things, because often recipes will call for 2 cans of something, that way it is not like I have to rush out to the store to get more if a recipe later that week or the next week calls for that item also.

I grocery shop about once a month (although now that I am using coupons I am going more often and spending small amounts each time or I will go for produce and milk) One reason I am able to go to the grocery store once a month is because I stockpile items. I usually always have the things I need for most recipes.

When I do go to the grocery store I will check my items and see if I am low on anything and if I am I will pick up a few of them and not have to buy that item for quite a while. This really cuts down on the grocery bill. When you first start to stockpile dont buy everything at once, but start slowly. Get some of the canned goods and the frozen goods. This way you don't add a huge expense to your bill, but you can begin getting the items you need.

One other thing I have done is that when I buy a bag of onions I have found that I never use them quick enough and they end up going bad. I hate this because it is a waste of food and money. I will take the onions and chop them up (you could do some in slices, some diced) whatever works for you. Then I put one onion into a zip lock sandwhich bag and date it and write the quantity on it. Then I will take all the individual baggies and put them in a gallon sized freezer bag and put them in the freezer. If a recipe called for one diced onion, I just pull out the bag and it is ready to go.

A poor mans meal.

This is a budget friendly and clean out the fridge meal. The other night Brad (my husband) was on his way back from school so I knew I had about 1 hour to get the kids ready and in bed and to have dinner ready. I wasn't going to cook, but I really felt like it would be relaxing. 

I went to the fridge, pantry and freezer thinking what do I have that I can make? Here is what I came up with. 

Poor Mans Chicken

recipe by: Lauren Buczkowski

Serves 2 (just double or triple according to how many you are feeding) 

Brown rice ( I have a rice cooker, because rice is the one thing I can't cook) I used 1 cup of uncooked rice. I got this going in the rice cooker. My rice cooker has a keep warm setting on it, so there was no fear of it getting cold. 

The ingredients:

2 chicken breasts ( or however many you want to cook) dont' have chicken use turkey or you could even use pork chops. 

a few tablespoons of oil 

salt

butter (1 to 2 tablespoons) 

1 table spoon cornstarch ( you can use flour here if you don't have cornstarch) 

1/2 cup water

1 shallot ( you can use garlic, or onion instead)

3/4 of a red bell pepper sliced thin (you can use any type of pepper, you could even use squash or tomato or something like that) I liked the pepper in it though. 

2 Tablespoons of balsamic vinegar (don't have this use red wine vinegar, cooking sherry, apple cider vinegar or even chicken broth or soy sauce) 

2 teaspoons of paprika ( I used spanish paprika you can use any kind)

Step 1: thaw chicken if frozen and salt both sides

step 2: put oil in pan and heat it up on medium heat ( you want a good sizzle when you put the ckicken in the pan, but you don't want the pan to be too cool or you won't get a nice brown crust) 

Step 3: Put Chicken in pan and don't touch it. (don't pick it up to see if it is turning brown.  (cook 5 to 8 minutes on each side... only flipping once)) While this is cooking you can slice your red pepper and shallot and mix your cornstarch and water together so it looks like milk. 

Step 4: Once chicken is done take it out and put it on a plate to rest (this lets the juices run)

Step 5: put the pepper and shallot into the pan and let them cook down a little ( 3 to 5 minutes) 

Step 6: add balsamic vinegar to the pan and start to scrape all the burnt bits from the pan. (about 1 minute) 

Step 7: add your cornstarch liquid. and stir until bubbly. Then add in butter. 

Step 8: place chicken back into pan. 

Step 9: sprinkle with paprika and stir into sauce. Spoon sauce over chicken (turn down to low and simmer until ready to serve. ) Use salt and pepper until desired taste. 

Step 10: put all the rice onto a serving platter and top with chicken then pour the sauce with the veggies over the rice and chicken.  Serve and enjoy. 

This is actually very pretty and you don't have to serve sides with it. I did make Jiffy cornmeal muffins which take about 20 minutes to cook. 

I don't have a picture for this one, but next time I make it I will post a picture. 

Why is this a poor mans meal? It is very versatile you can substitute many of the ingredients for things you have on hand. I go to my fresh produce market about 2 times a month and I am able to get so many veggies and spend about 20 dollars. I will use some of something (like the red pepper) and put it back in the fridge. I don't want it to go bad, so it became an ingredient. 

The rice I bought in bulk a long time ago, but it has not reached its expiration date. The cornstarch, oil, and paprika are just things I always have. I didn't have to go buy anything for this meal. The chicken I had in the freezer. Bloom grocery stores are about the best you can get for sales on meat. I NEVER pay full price for meat. Usually their chicken goes on sale about once a month. I got 15 chicken breast for about 15.00 and I came home and wrapped them individually in tin foil and stored them in a freezer bag. This way I can grab the portion I need and not have to thaw out chicken that is extra. So the chicken cost about 1.00 each. One other very inexpensive way to get chicken is with the skin on and bone in. It is easy to just take off the skin and remove the bone after cooking. 

My husband and I loved this meal and I will make it again for sure. It was very easy to make.

 

Roasted Potato Leek Soup

Aunt Tracy... I expect you to try this one :)
I watch a lot of food network, and it inspires me to want to be in the kitchen and cook. I love to cook and find it to be very relaxing as long as the kids are not screaming at me and I have time to enjoy it. Deep down I wish I had my own food network show where I could cook in an amazing kitchen and love every minute of it. I guess I have created this blog as my little food network.. To share with you the tips I know, the food I love, and the recipes I try or create. My first recipe I made for dinner tonight and enjoyed it very much.


This is my version of the French Vichyssoise.

Roasted Potato Leek Soup

By: Lauren Buczkowski

You will need:

3 large baking potatoes (or whatever potatoes you have on hand)

2 leeks

1 large shallot

salt

pepper

olive oil

1 16oz can beef broth or chicken broth

sour cream

chives (optional)

romano cheese

whole milk, half and half, cream any of these are fine

butter

dry white wine

This sounds like a lot of ingredients, but it was what I had on hand (feel free to substitute things) if you don't have beef broth, use chicken broth, if you don't have wine, but have cooking sherry use that.

Step 1: peel potatoes and cut into medium chunks

Step 2: cut leeks lengthwise and rinse in water to get sand out

step 3: put leeks and potatoes on a baking sheet

step 4: cut shallot into thin slices and sprinkle on baking sheet

step 5: pour olive oil over veggies and mix so that they are coated in the oil.

step 6: sprinkle with salt and pepper

step 7: put into a 400 degree oven and roast for 45 minutes.

step 8: when the pan comes out of the oven put it over the burners on your stove (you can put it on high) and pour about 1/2 cup white wine over the veggies. Mix well and get all the crispy bits from being stuck on the pan (about 2 to 3 minutes)

step 9: put potato and leek mix into a food processor and add beef broth and 1/2 cup water and blend until it is well blended but still somewhat chunky

step 10: transfer to a large soup pot on the stove (turn on medium heat) if it is still fairly thick add more beef broth or water until you reach a consistency you like

step 11: add in 1 1/4 cups of whole milk, cream or half and half

step 12: add in 2 tablespoons butter

step 13: add in 1 cup sour cream and bring to a slow boil.

You are now ready to serve. Place into serving bowls and add a large scoop of sour cream to the middle of the soup (it will mostly sink into the soup). Add ramano cheese and chives for decoration. You can serve this with garlic bread, corn meal muffins or a small salad would be good too.

This soup is very filling. We loved it and will for sure make it again.

Let me know if you try this and what you thought.

Cooking is fun..

Well I have decided that since I am so busy that I can't even keep up with my first two blogs, that I should probably start a 3rd blog! This is actually a blog I wanted to do a long time ago and kind of incorporated it into my other blogs.  This blog is going to be dedicated to food. Cooking food and easy recipes, inexpensive ways to make meals, and ways to feed a family on a budget. 

I have always dreamed of being one of the stars on food network, with my own show being able to share tips and tricks I know. All the while being able to cook (which I love to do) and share recipes I try, recipes I love, and recipes I create. I hate to admit it, but sometimes when I am cooking I imagine that it is my food network show and I run through it in my head as I would do my show. (is that weird?) I watch the food network star and wish I had the guts to apply to be on the show. I have no real culinary experience, just a love of cooking. 

Years ago I was trying to figure out what I really wanted to do with my life ( nursing school or something else) and culinary school was way up on my list. I think I even filled out the application for the Johnson and Whales school. I decided not to do it and a little part of me wishes I had. Don't get me wrong I love being a dental hygienist... I mean if I can't cook the food people eat, at least I can clean it out of their teeth.  Anyway I hope you find this blog to be fun and that you are able to make these recipes. 

I will make these recipes with common ingredients, inexpensive ingredients (as much as possible) and for the every day chef in a household of children.   Bon Appetit!