German Style Hobo Pack


It's the last week of the month, and like many of you, my grocery budget is empty.  I have a fairly well stocked pantry and freezer, but sometimes I just lack ideas. 

Well, yesterday I was introduced to the Hobo Pack from some awesome ladies in the Facebook Group Uncommon Wealth

What is a Hobo Pack you ask? 
Well, in essence, it is a protein, vegetables, and some sort of seasoning, that you place in a foil packet, and cook either in your oven, on the grill, or over an open flame. 

 Then, because they know I write this blog, I was issued a challenge of sorts to come up with a creative, but tasty Hobo Pack. 

Well, I love a good challenge, and I have to say the results were DELICIOUS!  I can't wait to share with you what I came up with. 
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Perfect Sweet Cornbread Muffins


Recently my husband and I celebrated our 14th wedding anniversary! 
We went away for the day, did a little shopping, visited my brand new nephew, Baby Jace, saw the new Amazing Spiderman movie, and just spent the day together.

As were heading home that evening we decided to eat dinner at this cute little BBQ joint called Millstone BBQ.  Now, the food was OUT OF THIS WORLD, but the thing that we loved the most were these little cornbread muffins they serve at the table!

These muffins were like nothing I have ever tasted!  Moist, sweet, almost cake-like!  It was divine!  I HAD to take a chance and ask for the recipe.  While they were not willing to give up their recipe, the waitress DID tell me about the secret ingredient, Vanilla Pudding.  So, after a little tweaking in my kitchen, I present to you the closest I could come to the Millstone BBQ muffins (and between you and me...it's pretty darn close). 

You are going to FLIP over these muffins and I can't wait to share them with you!

Perfect Sweet Cornbread Muffins:
*Prep Time: 10 min.  *Cook Time:  10-13 min.  *Difficulty:  Easy  *Servings: 18 large muffins

Ingredients:



  • 2 c. flour
  • 1 c. yellow cornmeal
  • 1 small pkg. instant vanilla pudding (not sugar free!)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 c. granulated sugar
  • 1/2 c. butter, melted and cooled slightly
  • 3/4 c. sour cream
  • 1 c. milk
  • Cooking spray

 Tools:
  • 2 mixing bowls
  • Muffin tins
  • Whisk
  • Spatula
  • Ice cream scoop
Pre-heat the oven to 400 degrees and place the racks in the middle of the oven.


To begin, you will combine the flour, cornmeal, pudding, baking powder, baking soda, and salt in one bowl.
Whisk together until well combined.


In a separate bowl, combine the eggs, sugar, butter, milk, and sour cream.
Whisk together until smooth.


Now, slowly combine the dry into the wet while stirring with a rubber spatula.
You don't want to use a mixer here, because if you over beat the batter,
it will become tough.


Keep adding the dry to the wet and stirring until you get this lovely, thick, batter.


Now, spray your muffin tin with cooking spray, as well as your ice cream scoop.
Then place one scoop of batter into each compartment of your muffin tin.


Place in the oven.


And bake for 10-13 minutes until the edges are golden brown,
and a toothpick comes out clean.


Mmmmm....Don't they look beautiful? 

These corn muffins are so sweet and moist, perfect with some warm butter and raw honey.
You would never think these had pudding in them, and it will leave your family and friends saying
"What is that?  It's soooo good!"

Enjoy y'all!

And as always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~


Perfect Sweet Cornbread Muffins:
*Prep Time: 10 min.  *Cook Time:  10-13 min.  *Difficulty:  Easy  *Servings: 18 large muffins


Ingredients:
  • 2 c. flour
  • 1 c. yellow cornmeal
  • 1 small pkg. instant vanilla pudding (not sugar free!)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 c. granulated sugar
  • 1/2 c. butter, melted and cooled slightly
  • 3/4 c. sour cream
  • 1 c. milk
  • Cooking spray

 Tools:
  • 2 mixing bowls
  • Muffin tins
  • Whisk
  • Spatula
  • Ice cream scoop
Directions:
  1. Preheat the oven to 400 degrees and place the racks of the oven in the middle.
  2. Combine the flour, cornmeal, pudding, baking powder, baking soda, and salt in one bowl.
    Whisk together until well combined.
  3. In a separate bowl, combine the eggs, sugar, butter, milk, and sour cream.Whisk together until smooth.
  4. Slowly combine the dry into the wet while stirring with a rubber spatula.You don't want to use a mixer here, because if you over beat the batter, it will become tough.
  5. Spray your muffin tin with cooking spray, as well as your ice cream scoop.  Then place one scoop of batter into each compartment of your muffin tin.
  6. Place in the oven and bake for 10-13 minutes until the edges are golden brown, and a toothpick comes out clean.
  7. Serve and ENJOY!
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Reuben Sandwich



Studhubs and I have been two busy little beavers lately and I haven't had time to make the nice dinners I usually do, but as I always say, quick meals don't have to mean you skimp on flavor. 
Take these Reuben Sandwiches for example.  Ready in minutes and PACKED with flavor! 
Let me show you how I made them.

Reuben Sandwiches:
*Prep Time: 5 min.  *Cook Time:  4 min.  *Difficulty: Easy  *Servings:  1 Sandwich per person

Ingredients:

  • 1/4 lb. of Corn beef or Turkey
  • 1 can of sauerkraut
  • Swiss Cheese, sliced or grated
  • Thousand island Dressing (Homemade recipe found HERE)
  • Sourdough bread
  • Butter

Tools:
  • Bread knife
  • Griddle and Heavy Skillet

To begin, thinly slice the sourdough bread.


Butter one side of every slice of bread.


Drain and rinse the sauerkraut.


Now, on a hot grill pan, place the bread, cheese,


Meat,


Sauerkraut,


Cheese,


Thousand island dressing,


Top it, and place a heavy skillet on it. 
Let is cook for 2 minutes, flip and repeat. 


Viola! 
Beautiful!


Serve these up with some delicious homemade chips.
I also make these using turkey as well.
And there you have it, a quick, simple,
and DELICIOUS weeknight meal that you can serve to guests, UNASHAMEDLY!!!

ENJOY!

And as always,

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~




Reuben Sandwiches:
*Prep Time: 5 min.  *Cook Time:  4 min.  *Difficulty: Easy  *Servings:  1 Sandwich per person


Ingredients:



  • 1/4 lb. of Corn beef or Turkey
  • 1 can of sauerkraut
  • Swiss Cheese, sliced or grated
  • Thousand island Dressing (Homemade recipe found HERE)
  • Sourdough bread
  • Butter

Tools:
  • Bread knife
  • Griddle and Heavy Skillet

Directions:
  1. Slice the bread into thin slices.
  2. Butter the slices on one side.
  3. Place on hot grill pan or skillet.
  4. Add the dressing.
  5. Add the cheese.
  6. Add the meat.
  7. Add the sauerkraut.
  8. Add more cheese.
  9. Add more sauce.
  10. Add top.
  11. Place heavy skillet on top of sandwich and cook for two minutes.
  12. Flip sandwich and repeat.
  13. ENJOY!



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Homemade Thousand Island Dressing


How many times have you gone to your cupboard for an ingredient, and low and behold, EMPTY!
What on earth do you do?  There is no time or money to go to the store.  You have people on their way and there is no time to change the menu.  Panic sets in, and for the rest of the night you are stressed.  My advice.  Take a deep breath, relax, and ask yourself...Can I make this from scratch?
The answer is always yes. 

For example, you won't believe how simple Homemade Thousand Island Dressing is to make.

Homemade Thousand Island Dressing:
*Prep Time: 10 min.  *Cook Time:  --  *Difficulty: Easy  *Servings: 1 cup of dressing

Ingredients:

  • 3/4 c. mayonnaise
  • 1 hard boiled egg, finely diced
  • 2 tbsp. ketchup
  • 1 tbsp. sweet pickle relish
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and pepper to taste
Tools:
  • Mixing bowl
  • Spoon
  • Mixing Spoons
  • Chef's Knife


Add the mayonnaise, ketchup, relish, onion powder, garlic powder,
salt and pepper to a mixing bowl.


Then, you can either finely chop the hard boiled egg, or you
can press it through a sieve. 


Mix everything together, taste for seasoning, and there you have it!
Homemade Thousand Island Dressing perfect for salads, burgers, or dipping, and YOU
made it!

As always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~




Homemade Thousand Island Dressing:
*Prep Time: 10 min.  *Cook Time:  --  *Difficulty: Easy  *Servings: 1 cup of dressing


Ingredients:


  • 3/4 c. mayonnaise
  • 1 hard boiled egg, finely diced
  • 2 tbsp. ketchup
  • 1 tbsp. sweet pickle relish
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and pepper to taste
Tools:
  • Mixing bowl
  • Spoon
  • Mixing Spoons
  • Chef's Knife
Directions:
  1. In a mixing bowl, add the mayonnaise, ketchup, garlic powder, onion powder, salt and pepper, and egg.
  2. Mix together.
  3. Taste for seasoning.
  4. Enjoy!
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Creamy Chicken Flortentine


Some of the best meals that will ever come out of your kitchen will come out of basic necessity.
For example, the other day I had planned on making this lavish meal that was going to blow everyone's mind, but after a very busy afternoon, by the time dinner rolled around, I was not in the mood.  So, of course, I went to the fridge and pantry to see what I had on hand.  I just want to tell you that this dish was absolutely luscious, and I know you are going to want to make it for your family tonight!

Creamy Chicken Florentine:
*Prep Time: 5 min. *Cook Time:  16 min. *Difficulty:  Easy  *Servings:  4-6

Ingredients:

  • 1 lb. of pasta
  • 2 boneless, skinless chicken breasts, cubed
  • 1 bag of baby spinach
  • 1 cup of white wine
  • 1 cup of heavy cream
  • 4 tbsp. butter.
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • Grated parmesan
  • Chili flake
Tools:
  • Stock pot
  • Deep skillet
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Whisk
Of course, as it is with all of my pasta recipes, the first thing you want to do it bring a pot of salted water to a boil, add your pasta, and cook according to the directions on the package.

Make sure to reserve a cup of the pasta water before dumping the pasta. 


Place your deep skillet over medium/high heat, and allow the skillet to get hot.


Add oil.


Season chicken with salt and pepper, making sure all of the pieces are well coated.


Cook chicken until golden brown and cooked through.


When the chicken is cooked, remove from the pot, and set aside.
Add the butter to the pan, and allow to melt.


Add the garlic and allow it to cook until you can smell it coming from the pan.


Add the wine and allow it to reduce by half.
Then, add the cream and let simmer until it thickens.


Once the sauce has thickened, you can add the spinach.
  I know this looks like A LOT of spinach, but it will wilt down.


Place a lid on your skillet and allow the spinach to wilt.


When the spinach is wilted,
return the chicken to the pan.


Now add the pasta.


A little grated parmesan.


And toss together.
You may need to add a little of the starchy pasta water to thin
the sauce out a little.
Salt and pepper to taste.


Look at that!
I like to top mine with a pinch red chili flake for a little
something, something.


YUUUUMMMM!!!

See, you can put a FANTASTIC mean on the table NO MATTER WHAT
your mood or time restraints. 
 Give this Creamy Chicken Florentine a try tonight, you wont be disappointed!

And as always...

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~


Creamy Chicken Florentine:
*Prep Time: 5 min. *Cook Time:  16 min. *Difficulty:  Easy  *Servings:  4-6


Ingredients:

  • 1 lb. of pasta
  • 2 boneless, skinless chicken breasts, cubed
  • 1 bag of baby spinach
  • 1 cup of white wine
  • 1 cup of heavy cream
  • 4 tbsp. butter.
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • Grated parmesan
  • Chili flake
Tools:
  • Stock pot
  • Deep skillet
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Whisk
Directions:
  1. Bring a pot of salted water to a boil, add the pasta, and cook according to the package. *
  2. Place the skillet over medium/high heat and get hot.
  3. Add oil.
  4. Season chicken, liberally, with salt and pepper.
  5. Add the chicken to the skillet until golden brown and cooked through.
  6. Remove from skillet and set aside.
  7. Add the butter to the skillet and allow to melt.
  8. Add the garlic and cook until you smell it coming from the pan.
  9. Add the wine to the pan and allow it to reduce by half.
  10. Add the cream and let it simmer to thicken.
  11. Add the spinach to the pan, cover, and allow to wilt.
  12. Add the chicken to the pan.
  13. Add the pasta.
  14. Add the parmesan cheese.
  15. Toss until everything is well coasted.
  16. You may need to add a little pasta water to thin out the sauce.
  17. Taste for seasoning.
  18. Serve, top with more cheese and chili flake, and ENJOY!
*reserve a cup of the pasta water before dumping the pasta.



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Classic Rice Pilaf

 
When it comes to meal planning, for me,
one of the most difficult things to come up with are side dishes. 
We tend to get into a little rut. 
 You know what I mean, mashed potatoes, canned corn, the usual. 
This year, however, I have made it my culinary mission in life to broaden my side dish horizons.
So, in the spirit of broadening, here is my first horizon!
Rice Pilaf
It was absolutely delicious, SUPER easy, and feeds a lot for a little!
 
Let me show you how I made it.
 
 
Classic Rice Pilaf:
*Prep Time: 5 min.  *Cook Time: 15 min.  *Difficulty:  Easy  *Servings:  6-8
 
Ingredients:
 
 
  • 1 c. Rice
  • 1/4 c. orzo
  • 1 celery stalk
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tbsp. parsley
  • 2.5 cup chicken broth (or 2 tbsp. chicken bouillon)
 
Tools:
  • Sauce pot
  • Chef's Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
 
 
To begin, place a sauce pot over medium/high heat,
and allow the pot to get hot. 
Add a little oil.

 
Then add the onions and allow to cook until
soft and translucent.

 
Next, add the celery and cook until tender.

 
Now for the garlic.
Cook until you smell it coming from the pan.

 
If you are using bouillon instead of canned or boxed broth,
add it to the pan now.

 
Add the parsley.

 
Add the orzo.

 
Add the rice.
 
Stir everything around and allow the rice and orzo to toast
for 2-3 minutes.

 
Now add the water or Boxed/canned broth.

 
Bring to a boil, lower to a simmer, cover, and cook for 15 minutes,
stirring occasionally.

 
Fluff with a fork and serve with your favorite entrée!
Here I paired it with my Southwest Green Beans and Homemade
 
This is one of those side dishes that takes very little planning and has a million and one
varieties!  Try it out tonight with your dinner!  I KNOW you and your family will love it, and it will soon be a staple in your kitchen arsenal!
 
And as always...
 
Happy Reading, Happy Eating, and Happy Living,
 
~The Kitchen Wife~
 
Classic Rice Pilaf:


*Prep Time: 5 min.  *Cook Time: 15 min.  *Difficulty:  Easy  *Servings:  6-8
 
 

Ingredients:

 

  • 1 c. Rice
  • 1/4 c. orzo
  • 1 celery stalk
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tbsp. parsley
  • 2.5 cup chicken broth (or 2 tbsp. chicken bouillon)
 
Tools:
  • Sauce pot
  • Chef's Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
Directions:
  1. Place a sauce pot over medium/high heat.
  2. Add a little oil.
  3. Add the onion and allow it to cook until smooth and translucent.
  4. Add the celery and cook until tender.
  5. Add the garlic and cook until you can smell it from the pan.
  6. Add the bouillon, if using, and parsley.
  7. Add the orzo and rice.
  8. Stir well and allow to toast for 2-3 minutes.
  9. Add the water or broth.
  10. Bring to a boil, lower to a simmer, cover, and cook for 15 minutes.
  11. Stir Occasionally.
  12. Fluff with fork.
  13. Serve with your favorite entrée.
  14. ENJOY
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