I’m not sure what got into me last weekend. Maybe the fact we were finally home with nothing going on. Maybe the cold, drizzly weather. Maybe wanting to send Cousin Sean off with a full belly when he left us for Europe. Whatever it was, I cooked up a storm! Here is a little recap of the weekend menu around the Little House.
Salisbury Steak Meatballs with Noodles
This is for sure one of my go-to recipes.
I almost always keep meatballs made up in the freezer, so all I have to do is chop some bell peppers, whip up the sauce, and boil some egg noodles. This is comfort food at its finest and even the kids like it.
Recipe: Pioneer Woman
Baked Bacon Parm Brussels Sprouts
I had never tried Brussels sprouts until about a year ago at Guy Fieri’s restaurant in Louisville and I was hooked. This is a quicker take on his recipe. Just chop the sprouts, toss with olive oil, bacon (or bacon bits), Parmesan, and olive oil to make. Easy and delicious.
Recipe: My adaptation from Guy’s recipe
Hungarian Beef Stew (I’d call it goulash)
Since it was cold this weekend, I was craving stew. Since Cousin Sean is moving to Hungary, making something Hungarian-inspired seemed appropriate. This ended up being really delicious! I would make it again for sure. I served it with the Sister Schubert clover rolls you can buy frozen at the grocery store and are amazing
Recipe: Saving Room For Dessert
My friend’s family owns a restaurant at the lake in my hometown. They make these appetizers that are to die for. They are closed for the winter and I have been dying for some, so I took matters into my own hands. Just egg roll wrappers, diced green chile, and cream cheese. Seriously…so good.
Recipe: Just fold, put filling, roll, and fry!
I love a Sunday brunch. This week, I whipped up some bacon, egg, potato, cheese, and green chile burritos. I ate mine sans tortilla.
Recipe: Just cook everything!
So I didn’t make this over the weekend, but it was in my freezer from last February so we thawed it out and man, was it good!
We decided to roast up some seeds after our pumpkin carving. They turned out great. Sean took a bag for the road and I’ll be having some on my salad this week.
Recipe: Clean seeds and pat dry. Add about 1T butter and sprinkle with salt. Bake on sheet for about 20 min at 350.
Green Chile Chicken Enchiladas
Sean’s last supper here. What else would a New Mexican serve? I love this green chile chicken enchilada recipe that uses cream of chicken and mushroom soup. Quick and easy.
Recipe: From my Mom