Random Eats

Mhmm, it's been too long since I shared any recipes. I guess the business of life will do that for ya! I finally sat down and found several recipes I've tried this month. I thought I hadn't cooked much lately, but then I look through my pictures and realized I was wrong. Anyway, life feels so busy so I am sort of glad I am awake at 6:00am on a Sunday morning so I can sit in peace and share my thoughts about good food with the world! Most of these recipes are quick, easy ones. They are not in any particular "order/categories", just the order in which I made them...Here we go!

We all know Taco Bell makes for great late night food, but do you ever crave something off their menu when it's not one of those late nights? I know I do {but I usually don't succumb to those cravings}! My favorite thing to get is the Crunchwrap Supreme. Since TBell is not one of the fast food places we generally go to grab a quick dinner and I wanted a Crunchwrap Supreme, I made one at home. They were so good and really very easy.

Crunchwrap Supreme

Ingredients:

Large flour tortillas

6 inch corn tortillas

1 pound ground beef

I package taco seasoning

Shredded cheese {all we had was mozzarella--the  Mexican cheese was almost gone, but generally I would have used just a Mexican blend}

Sour Cream

Shredded Lettuce

Diced Tomatoes

Brown the ground beef in a medium skillet. After meat is cooked through, add the taco seasoning and cook as directed on the seasoning package. 

 While you're browning the meat, dice the tomato.

 Broil the corn tortillas in the oven until they are a golden brown--like this.

 In the center of the large flour tortilla, layer meat and cheese. 

 Add the corn tortilla and spread sour cream on top. Then top it with shredded lettuce and diced tomatoes. 

 Fold the edges of the tortilla towards the center like a pinwheel. If there is open space tear a piece of tortilla and cover the hole so no ingredients are showing. 

 In a medium skillet, place the crunchwrap supreme seam side down. Cook on medium-high heat for about 3 minutes per side or until golden brown. I paired it with Mexican rice and it was a hit!

 Let's switch gears a little and go to breakfast. At the beginning of the month my sister-in-law, Kelsey, came to visit for the Ole Miss bowl game in Birmingham. We wanted an easy breakfast since we had to leave early for the game. So I pulled out a recipe my Daddy gave me a few years ago. I have since seen it all over Pinterest. I'm convinced it is the easiest breakfast casserole you can make. In case you have not seen this recipe, here it is. 

Ingredients:

2 cans of crescent rolls

1 pound of breakfast sausage

1 package of cream cheese {room temperature}

Brown the sausage in a medium skillet. After the meat is cooked through add the cream cheese and stir until it is melted completely and mixed. 

 Spray a 9x11 baking dish with cooking spray. Layer one roll of crescent rolls on the bottom of the dish. Pour the sausage and cream cheese mixture and spread evenly. 

Cover the mixture with the second can of crescent rolls. Bake according to the crescent roll package. 

 

I could eat this entire casserole in one sitting...

 Now, let's get back to dinner. Britt has {thankfully} grown to like regular spaghetti, but sometimes he still likes a non-traditional spaghetti, too. I found a chicken spaghetti recipe on Pinterest and gave it a try. It was so simple and we had leftovers--a winner in my book.

Chicken Spaghetti

 Ingredients:
2 large chicken breasts {grilled and chopped}
8 ounces spaghetti noodles
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 Can Rotel {undrained}
1 cup Sour Cream
Shredded cheese {cheddar or four cheese blend}

Grill the chicken breast and start boiling the spaghetti at the same time. 

Cook noodles according to package directions. Drain when finished cooking.

 Once the chicken is cooked through, chop it into 1 inch squares. 

In a medium to large mixing bowl, add the noodles, chicken, soups, sour cream, and Rotel. 

 Stir together until completely mixed. 

 Pour the mixture into a 9x11 greased baking dish. Cover with foil and bake at 350 degrees F for 30 minutes. 

 After 30 minutes, remove foil and add shredded cheese. Place spaghetti back in the oven and let bake for about 5 more minutes, or until cheese is melted. 

 We had a caesar salad with this and it was great! 

 Next up, one of my childhood favorites. I L.O.V.E.D. sausage gravy and biscuits when I was little girl. My Poppy would take me to McDonald's on the weekends and I would order the biscuits and gravy. Now that I am a little older and more wise to the ways of the world, I prefer not to eat McDonald's biscuits and gravy--although I am sure it still tastes as good as I remember! To satisfy my craving now, I made it from scratch {not the biscuits--maybe next time--just the gravy!}We had breakfast for dinner one Saturday night and here's how it went down...

 I got the recipe from Joy of Cooking. This picture looks a little grainy. Perhaps if you make it larger you will be able to read it.

 Brown the sausage in a medium skillet. When sausage is cooked through, drain it on a paper towel-lined plate.

In the same skillet that you cooked the sausage in, melt 2 tablespoons of butter. Add the flour and whisk until flour is well blended and smooth. 

 

Stirring constantly, add the milk. Simmer, whisking for 5 minutes or until mixture becomes thick {I had to turn the heat up and cook for about 8-10 minutes}

 Before the mixture becomes completely thick, add salt, pepper, and a dash of hot sauce. Fold in the sausage. Continue cooking and stirring until the gravy is as thick as you desire. 

 We had cheese grits and bacon {yes, bacon, even though we had sausage in our gravy!} with our biscuits and gravy.

 Last up for this post, we made a reuben panini for lunch after church last Sunday. It was to.die.for. Literally.

Reuben Panini

Ingredients:

Loaf of French bread {or any bread you may like}

Corned Beef

Swiss Cheese

Thousand Island dressing

Sauerkraut 

Slice the bread to whatever size you want your sandwich. 

 Slice the bread down the middle.

 Spread the thousand island dressing on both sides of the bread. Add the corned beef. 

 Add the cheese and sauerkraut. 

 Cook with a panini press for about 5 minutes. Once it was flatted out a little I cut it in half so the inside would get good and warm. 

 It was yummy! 

I hope you found a recipe you want to try! I'm ready to try some more new recipes soon. Until then, think about this--"The only real stumbling block is fear of failure. In cooking you have to have a what-the-hell attitude."-Julia Child...yep, you can't be afraid to try new things! Get in the kitchen and try something fun today:)

-Jess