Archive for Main Dish

Momma Dross’ Jungle Stew

A lovely submission from our friend Jeff Dross.


  • 1lb ground beef – I like it best if about 80% lean. The 90%+ beef doesn’t have enough fat and the meal tastes dry (Yes, I am aware that fat is not healthy). Editor’s note: see Fatty Foods and Alcohol for suggestions on counteracting the effects of unheathly eating.
  • 1 onion, chopped
  • oregano
  • black pepper
  • 1 cup uncooked elbow macaroni
  • 1 28oz can tomatoes (I like the diced, whole can be used, but should be cut up a bit when added to the pan)
  • 1 beef bouillon cube (Yes, I know it’s filled with sodium. Just use it!)


Brown the ground meat in a large pan (that has an accompanying cover) along with the chopped onions, black pepper and oregano. Reduce the heat to low once the pink has disappeared.

Flatten the ground meat in the pan and pour the uncooked elbow macaroni evenly over the top of the ground beef. Spread the can of tomatoes (and any can juice) evenly over the top of the macaroni. DO NOT MIX. DO NOT POUR FAST. You want to trap the dried macaroni between the moist meat and the wet tomatoes. Now, the pièce de résistance, stuff the bouillon cube into the tomatoes at the center top of the assembly.

Cover the pan and cook on the stove top for about 45 minutes. Keep the heat low, or the beef will stick to the bottom of the pan and result in a burnt taste to the completed dish. Mix the ingredients before serving.

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I Made Some Pretty Good Chicken the Other Night

– 2 Chicken breasts
– 1/2 cup of white wine
– Tablespoon or so of Butter/Margarine
– Teaspoon-ish of Dijon Mustard
– Little bit of Lemon Juice

Melt butter in pan. Add in wine, mustard, and lemon juice. Once it’s all good and hot and mixed, toss in the chicken and sear over high heat. Then, turn down the heat to medium and cover so it cooks through. Check after 8-10 minutes to make sure it’s not still pink in the middle. If it is, obviously keep cooking. The last step is crank the heat back up to high and take the lid off for just about 2 minutes, just to give the outside some color. Be careful with this last step because the liquid will splatter at high heat. And by be careful, I mean wear something with sleeves. You’ve been warned.

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“Nothing’s Easier than Ham” Ham

This is how my grandma’s southern family fixes a ham. This is the fall off the bone kind of ham. I don’t even eat red meat and I think this looks pretty good.


Wrap in foil shinny side in. Roast at 275 for 4 or more hours, the longer the better. I think you can go up to about 8. You really can’t screw it up.

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Too Many Enchiladas

Here’s my super-easy recipe for Too Many Enchiladas. Enjoy!

1 lb chicken OR ground beef
1 can of Old El Paso refried beans
1 Old El Paso Enchilada dinner kit
1 package of tortillas (you’ll need it in order to make too many)
1 package of shredded taco cheese

Cook chicken or beef on the stove top, and stir in flavor packet as directed on Old El Paso box. Preheat the oven. Ok, on the box, it says to wrap desired amount of chicken/beef into the tortilla and place seam-side down in a 13 x 9 baking dish. You’re still going to do that, however you’ll need to add some refried beans into tortilla. Three reasons: A-number-1) The beans are soft and mushy, so they help the enchilada hold together when you roll it all up, B) Enchiladas will now have half meat/half beans which is super-mexi-fun, and 3) A little filler goes a long way, so there’s guaranteed leftovers. Then, cover with packets of enchilada sauce (I believe there’s two included in the box), sprinkle some cheese on top, and cover with foil. Toss in the oven for 20-25 minutes, and wah-laa. Too many enchiladas.

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Salmon Loaf

If this doesn’t say 1963, I don’t know what does. This is what Doug made for dinner on Friday, it’s Lent people.
1 can salmon
1 egg lightly beaten
1 cup bread crumbs
3/4 cup celery
1/2 cup red pepper (optional) Doug got a little giggy with it and added some red pepper that was about to rot in the fridge. Good call, I recommend it.
Drain salmon, save juice. Take off skin (eeew, I’m glad Doug made this not me, gross! Don’t you think if you’re paying premium for canned meats/fish that it should at least skinned?). Mix all ingredients and add enough juice to shape into loaf. Place in greased baking dish and bake at 350 degrees for 45-60 minutes until lightly brown. Can’t get any easier than that.

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Fiesta Helper

Courtesy of our good friend Dana Ross, white trash cook extraordinaire.
1 cup frozen corn
Hamburger Helper – Cheesy Enchilada Flavor
1 lb. ground meat or ground turkey
1 can black beans
Cook 1 cup of frozen corn. Set aside. Open box. Brown 1 lb. ground meat or 1lb. ground turkey. Prepare as instructed on the aforementioned box. During the last 10min of “cooking”: Add one can of black beans (drained), and corn, stirring occasionally until heated throughout.

Remove from heat, let stand for 5 minutes. Serve with tortilla chips, white or yellow, and a margarita. Olé!

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