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Texas Tater Tot Casserole

3 Jun

The last supper… but not really. I made my free range chicken and a delectable dish of spaghetti, and now it was time for my last post for my free-range farming senior project. I was researching things to make, and wasn’t coming up with anything that sparked my interest. Then it hit me like a pile of bricks. I had a flash back to a summer long ago when I lived in Texas. I was at my friend’s house and her mom made us a tater tot casserole. It was the best combustion of food that I have ever experienced! It’s pretty much a cheeseburger and tater tots all smooshed together into one volcano of goodness. I immediately went to the store to get all my ingredients.

Here’s what you’ll need:

1 lb free-range ground beef
1 can (10 3/4 oz) cream of chicken soup
1/2 soup can of water
1/2 cup chopped onion
Tater Tots
shredded cheddar cheese
mixed salt and pepper to taste

Here’s how you make it work:

  • Brown ground beef in skillet; add onions.

  • Cook until done; drain.

  • Put in casserole dish; add hot soup and water.

My helper: Nick

  • Put Tater Tots on top.
  • Bake in oven according to Tater Tot package directions.

  • When done, put cheese on top and add a bit of mixed salt. (If you don’t have mixed, regular will do.)

  • Place back in oven until cheese melts.

And that’s it! It’s a really simple recipe that everyone will LOVE! I brought it to the 3rd grade class I was teaching and they loved it! Here’s a picture of them with a free-range farm model we made.

Surprise Spaghetti!

1 Jun

It’s Mothers Day!… or it was mother day. My family didn’t do too much during the day to celebrate my mother’s awesomeness, but my sister and I did plan to make her a nice dinner. We decided to make spaghetti, salad, and some bread. We had to make all that, clean the kitchen, and tend to the puppy corral brawling amongst us.

First was the salad. I don’t have a real recipe for this one. My family is pretty plain jane when it comes to salads. We cracked open a bag of spinach mixed greens and cleaned ’em off.

Then we dried the leaves and that was that! Threw some shredded cheese and some random dressings that we found in the fridge on the table and ka-bam! Done.

Next I made the sauce. When we lived in Texas my dad was obsessed with this particular brand of sauce. Lawry’s.

They only sell it there, so when we moved away, needless to say, there was mass devastation. But luckily, my dad travels quite a bit so whenever he goes to Texas, he makes sure to stock up. Since it was a special occasion, we thought it was appropriate to make the last bag. It’s fairly easy to make. All you have to do is follow the directions on the back of the package.

Feeling a tad ambitious, my sister and I decided to add some free-range meat to the sauce. Awesome sauce + delicious natural meat= heaven.

Then came the actual pasta noodles. Again, really easy to make. Boil water, put pasta in, and set the timer to whatever depending on what the particular box says.

At this point, Marley decided to take a piss on the floor. I was busy, so I told Morgan to clean it up 🙂

Lastly, the bread. Again– no recipe. Wrapped that bread in foil, and stuck it in the oven till it smelled done.

Set the table and task complete!

Let’s eat!

A Sick Treat

31 May

“The Cold.” No, not the weather/ temperature kind of cold, the sickliness of “the cold.” You know what I mean. It doesn’t have a fancy name like Swine, Strep, or Phenomena. It’s just “the cold.” Sore throat, headaches, stuffy nose, and the overall crappy feeling. I had been sick for a week and had only been able to eat crackers, gatorade, and other things sickly people eat. I needed something delicious. Anything. Now was the time for some real food. I wanted all my favorites; Free Range Grilled Chicken, sautéed squash, and mac & cheese.

Trying to make everything done at one time, I prepared the Mac & Cheese first. It’s super easy to make and delicious!

Here’s what you’ll need:

3 tablespoons butter
2 cups dry macaroni
4 cups milk
1 block sharp cheddar cheese, grated (or about 4 cups)
salt and pepper

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Here’s how you make it work:

  • Preheat oven to 400 degrees.
  • Spray  a large dish with nonstick cooking spray.
  • Put butter into the dish and set it in the oven as it preheats.
  • When the butter is melted, take the dish out and add macaroni. Stir it up until the macaroni is coated.
  • Add the milk, cheese, salt, and pepper. Stir and make sure ingredients are evenly distributed.
  • Bake at 400 for 45 minutes. Stir at least once while it’s baking.

Once that was all squared away, it was time to start the chicken.

Here’s what you’ll need:

1 pack of Free Range/ Organic Chicken

olive oil

salt and pepper 

Here’s how to make it work:

  • First, you’ll need to wash the chicken well. Dry with a paper towel.
  • Measure out a cap-full of olive oil and spread over the chicken breast.
  • Lather/ massage the oil onto both sides of the chicken specimen.
  • Sprinkle a bit of salt and pepper onto each piece of chiken and continue to work it in.
  • Place on a skillet pan at medium heat.
  • Cook until all the pink meat is gone.
  • Add spices to taste.

Once you’ve got the hang of that, you can go ahead and start sauteing the greens.

All you need is some green and yellow squash. It’s rather simple. Just cut them up into small circles, throw them on a skillet at medium heat, add a dash of olive oil, and cook until floppy.

Now originally, I wanted to put some bacon in the pasta. But by the time I go to it, it was almost done. So, trying to incorporate it’s deliciousness, I made the executive decision to put it in the squash! And boy oh boy, that is some gooooood eatin’!

Finally, it was all done. It took me a good 2 hours, but I finally finished. And it was well worth it! A perfect sick treat. Give it a try at home!