Stove Top Tuna and Noodles

It's the last Friday in Lent today, and we are going to have these Stove Top Tuna and Noodles for supper. We don't just eat these during the Lenten season, though. My kids request these tuna and noodles almost once a week. They are quick and easy to make, and there are never any leftovers!

Stove Top Tuna and Noodles

Author: The Marigold Kitchen

This recipe is quick to fix!

Ingredients:

• 2 cups small shell pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 ounce can tuna, drained
• wavy potato chips

Instructions:

1. Cook pasta al dente according to box directions.
2. In another saucepan, melt butter.  Add the flour. Whisk and let bubble for a minute or two.
3. Add the milk, salt, and pepper. Whisk until think, about 3-5 minutes.
4. Add the drained tuna to the sauce. Stir to combine.
5. Combine the pasta with the sauce. Serve with crushed wavy potato chips on top.

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Simple Beef Maid Rites

The maid rite sandwich. These just might be the most popular sandwiches in Iowa. They are served at almost every potluck I've ever been to and I don't know anyone that doesn't like them.

Here is the recipe for the version that I make. Serve with macaroni and cheese, chips, soup, or even on hot dogs. I've even eaten it like a chip dip!

Simple Beef Maid Rites

Author: The Marigold Kitchen

These popular sandwiches are a crowd pleaser.

Ingredients:

• 1 pound lean ground beef
• 1 tablespoon onion flakes
• 1/3 cup ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder

Instructions:

1. Brown ground beef with onion flakes. Drain any grease.
2. Add ketchup, mustard, brown sugar, vinegar, salt, pepper, and garlic powder. Stir to combine.
3. Simmer on medium to low heat for 10 minutes.

Notes:

This recipe doubles or triples well. Add the meat to a slow cooker so it stays warm and people can serve themselves.

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Alfredo Sauce

I. Love. Pasta. And if I were to choose between a traditional red sauce or creamy Alfredo sauce, I would choose Alfredo any day. I love how creamy and garlicky it is, and I love the sharpness from the Parmesan. It's my favorite thing to order when we eat out.

My favorite way to serve Alfredo sauce is with fettuccine noodles and shrimp. I also serve it with chicken, broccoli, or even with just the noodles. You can serve it on veggies or a baked potato. You can try different shapes of pasta. Penne works great! Or you can add some Cajun seasoning for a little spice or some Italian seasoning for extra flavor.

Please note that it is best to use Parmesan that you have grated yourself, as the kind in the shaker jar or a bag has fillers or an anti-caking agent added, making it hard to get a smooth consistency for sauce.

Alfredo Sauce

Author: The Marigold Kitchen

This creamy pasta sauce is a favorite!

Ingredients:

• 2 tablespoons butter
• 1 clove garlic, minced
• 2 cups heavy cream
• 1 1/2 cups finely shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Melt butter in a saucepan.
2. Add garlic and cook until garlic is soft, about a minute.
3. Add heavy cream, salt, and pepper and heat through. Do not let it boil.
4. Add Parmesan cheese a little bit at a time, whisking after each addition to incorporate in the sauce.
5. Warm on medium low heat until sauce thickens, 20-30 minutes. Do not boil.

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Taco Seasoning

It's nacho night! I know I've talked about our nacho nights before, but I'm writing about it again so I can share this amazing taco seasoning recipe. Just about every Friday night in my house is nacho and Gold Rush night. Everyone is happy because they can make their nachos (or tacos) their own!

Some of the toppings we love are cheese, onions, fresh cilantro, refried beans,  and peppers from my garden. Black beans or pinto beans are also rotated in for the refried beans.

Homemade Pico de Gallo is a must! I usually have this instead of plain diced tomatoes.

The star of nacho night is the taco meat. I started using a homemade seasoning blend a couple years ago, and we love it. It's easy to mix together and makes enough for several batches. I've even made it salt free and have given it to people who have low sodium diets. This seasoning blend is a staple in my pantry.

Taco Seasoning

Author: The Marigold Kitchen

Better than the packet!

Ingredients:

• 6 tablespoons chili powder
• 3 tablespoons ground cumin
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons dried oregano
• 1 teaspoon sugar

Instructions:

1. Mix together.
2. Store in an airtight container.
3. For each pound of meat, mix in 2 tablespoons seasoning mix and 3/4 cup water. Simmer until water has evaporated out, stirring often.

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Pico de Gallo

Most Friday nights are nacho nights at my house. They are so easy to prepare when I am tired from a long week at work. Plus nachos are customizable, so everyone gets what they like. I set out all the ingredients and toppings, and each person in my house makes their own version. Easy peasy.

This Pico de Gallo one of my family's new favorite things on our nacho nights. I can make when I get home from work, or make it a day or two ahead of time. It is super fresh, and in the summer I can make it with tomatoes and jalapeno peppers from my garden. Feel free to adjust the amount of jalapeno to your family's taste, and be prepared to make it often!

Pico de Gallo

Author: The Marigold Kitchen

This is a staple on nacho nights!

Ingredients:

• 2 Roma tomatoes, diced
• 2 tablespoons onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon chopped seeded jalapeno
• 1 teaspoon lime juice
• 1/4 teaspoon salt

Instructions:

1. Combine ingredients and chill.
2. Serve with chips, tacos, quesadillas, enchiladas, or with whatever you wish!

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The Easiest Dessert

This is the easiest dessert. Ever. And it is so darn good! Everyone that I know loves this and can't believe how easy it really is! Strawberry is my favorite version to make. I have also made it with cherry and apple. Serve with some whipped cream or ice cream!

The Easiest Fruit Crisp

Author: The Marigold Kitchen

You won't be able to get enough of this buttery topping!

Ingredients:

• 2  cans of fruit pie filling, 21 ounces each
• 1 1/2 sticks cold butter, cut into cubes
• 1 yellow cake mix, 15.25 ounce

Instructions:

How to cook The Easiest Fruit Crisp

1. Preheat oven to 350 degrees.
2. Grease a square pan.
3. Add fruit filling to the pan.
4. In another bowl, use a pastry cutter to cut the butter into the cake mix. Sprinkle on top of the fruit.
5. Bake for 1 hour, until topping is golden brown and fruit filling is starting to bubble up through the topping.
6. Cool on a wire rack before serving.

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Creamy White Chicken Chili

Well it looks like another chilly day here, and that calls for a bowl of chili! My favorite chili is this Creamy White Chicken Chili. Now don't get me wrong, I love the traditional tomato based chili, however if I were to choose between the two versions I would go with the chicken. It is creamy with a hint of heat, and still pairs well with cinnamon rolls!

You can add as little or as much cayenne as you want to control the heat, and even add a touch of cumin to add an earthy flavor.

White Chicken Chili

Author: The Marigold Kitchen

This is hands down my favorite version of chili!

Ingredients:

• 1 1/2 pounds chicken, cubed
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tablespoon oil
• 2 cups chicken broth
• 1 4 ounce can chopped green chilies
• 2 14 ounce cans northern beans, drained and rinsed
• 1/4 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1 cup heavy cream

Instructions:

How to cook White Chicken Chili

1. In a dutch oven, saute chicken and onion in the oil until chicken is cooked through. Add garlic, cook two minutes longer.
2. Add the chicken broth, beans, chilies, cayenne pepper, oregano, salt, and black pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Add sour cream and heavy cream. Stir until sour cream is incorporated. Do not boil once you add the sour cream and heavy cream.
4. Serve with your choice of toppings.

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Grilled Pizza Burgers

Does anyone else remember those pizza burgers you used to be able to get from the Schwan's man a long time ago? I'm talking at least 20 years. My parents ordered them often and would pan fry them. They were sooo good. I've never had a pizza burger like them. Those frozen patties inspired the creation of these burgers, although they don't taste quite the same.

These pizza burgers are my favorite burgers when we need something different. I love the gooey cheese in the middle. The farmer likes it when I add some pepperonis and pickled banana peppers in his. I like to serve them on buns toasted with butter and garlic salt. The recipe calls for you to grill them, but I've broiled them in the oven and pan fried them before.

Pizza Burgers

Yield: 4 burgers

Author: The Marigold Kitchen

These cheese-stuffed burgers will satisfy your pizza and burger cravings!

Ingredients:

• 1 pound ground beef
• 1/4 cup pizza sauce
• 1/4 cup quick oatmeal
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 ounces mozzarella cheese

Instructions:

How to cook Pizza Burgers

1. Preheat grill to medium high heat.
2. Mix together ground beef, pizza sauce, oatmeal, Italian seasoning, salt, and pepper. Divide into 8 equal portions.
3. Divide cheese into 4 equal portions.
4. Flatten each meat portion into a thin patty.
5. Place cheese on top of four sections.
6. Place remainder of patties on top of patties with cheese. Pinch the two patties together to seal.
7. Grill each side for 4-5 minutes.
8. Serve on buns with desired toppings.

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Sweet Macaroni Salad

This amazing weather the past few days has us spending more time outside playing and grilling. We grill year round at my house, and almost nightly when the weather is nice. I like to keep side simple, and this pasta salad is the perfect side dish. My whole family loves it and I often get requests for the recipe when I take it places. It makes the perfect amount for a potluck!

Macaroni Salad

Author: The Marigold Kitchen

This sweet macaroni salad is a staple at my house in the summer months!

Ingredients:

• 1 pound elbow macaroni
• 1/4 cup chopped carrot
• 1/3 cup chopped green pepper
• 2 tablespoons finely diced onion

For the Dressing:

• 3 tablespoons vinegar
• 3/4 cup sugar
• 1/2 cup sweetened condensed milk
• 1 cup mayonnaise
• 2 teaspoons dried celery
• 1 teaspoon salt

Instructions:

How to cook Macaroni Salad

1. In a large bowl, combine dressing ingredients and stir well. Set aside.
2. Cook macaroni to al dente, according to package directions.
3. Chop carrots, green pepper, and onion. Add to the dressing mixture and stir.
4. Drain macaroni well and rinse in cold water. Add to dressing and vegetables and mix.
5. Cover and refrigerate for at least 4 hours or over night. This salad tastes best when it has time to sit and chill.

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Chili Seasoning

It's not quite chili weather anymore, but I'm sharing this with you today in case you get a craving for chili. Or you just want to save this for when the weather does start to get cooler. But hopefully that is not for a while!

Chili Seasoning

Author: The Marigold Kitchen

No need to use one of those seasoning packets when you can make your own seasoning!

Ingredients:

• 1/3 cup chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 2 teaspoons red pepper flakes
• 1 teaspoon black pepper
• 2 teaspoons salt

Instructions:

1. Gently stir all ingredients together.
2. Store in an airtight container.
3. To make chili, 2 tablespoons mix equals 1 store bought packet.

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We have the Meats...

We really do have the meats! Not quite like the famous fast food chain with the same saying, but we can process our own meats! This is something that we do once a year in early spring. It usually takes us about half a day, but the end result is totally worth it. Our freezer is now stocked with homemade sausage and brats!

We started by gathering what we needed such as seasonings, natural casings, beer, and dehydrated jalapenos. (The jalapenos are actually from our garden!) You can see that each type of meat we make uses a different seasoning blend. We also use a special cheese that melts at higher temperatures.

 Then we cut the pork roasts into chunks and ground it up with our meat grinder. (Sorry about the high pitch noise in the video. Not sure why that happened!)

 After the meat is ground, we weigh the meat and add the seasoning. The type of seasoning that is added depends on what is being made. For our bacon sausage, we also add ground bacon! The bacon sausage is a favorite in my house. For our brats, we also add the jalapenos, beer and the cheese. This year we used a combination of cheddar and Swiss.

The seasoning and other add ins are mixed in by hand. Once it is all mixed, the meat gets ran through the grinder one more time. Then it gets wrapped and put in the freezer.

For the brats, the meat gets ran through the grinder attached with the stuffing horn. The casings are put on the horn and the meat is ran through, making one long brat. Then it gets twisted into smaller individual portions.

You can see I had some help writing on the packages this year! The kids love to watch and help in the process.

Now our freezer is full, and our bellies will be, too!

Bakin' Bacon

We love Sunday mornings in my house. They are slower and calmer than most mornings, and the Farmer can usually spend a little more time with us. I love that we can squeeze in this time to spend together as a family.

Most Sundays we have brunch, and as a pork producing family bacon or sausage is at the center of our meal. Breakfast food is a popular choice around here. I think my kids could live off of pancakes and bacon! Speaking of bacon, a several years ago I heard someone talk about how they bake their bacon instead of fry it on the stove top. Now, I love a good bacon-while-it's-cooking smell, but the scent of those tasty fried strips lingering into the afternoon isn't always pleasant. So, I started baking my bacon! Not only do you not have that lasting smell, but it is way easier and clean up is a cinch!

I start my lining a baking sheet with foil. This catches most of the grease, and I can toss it and the foil in the trash. Some grease will escape underneath the foil, but it cleans up easily. I lay the strips out in a single layer on the lined sheet. Some strips may overlap some, but as the bacon shrinks while it cooks it makes room for all the pieces.

I bake the strips in a 425 degree oven for about 15-20 minutes. How long you let the bacon bake depends on how well done you like your bacon. At about the 10 minute mark, I do turn my bacon over to help it crisp up on both sides and to rearrange those strips that may be crowded.

Once the bacon is done, I take it out of the oven and transfer it to a paper towel lined plate.

Perfect bacon every time!

If there is a slight chance that you have leftover bacon (is that even a thing?!), I stick the extra strips in to a freezer baggie and freeze it. I can then use it for breakfast or supper during the week, or anything else I need it for!