Tag: Cooking

Family, Food, Kids, Snacks

Stovetop Popcorn

thestlouiscooks

Popcorn

I can’t remember the last time I had real homemade popcorn made on the stove. We have been eating microwave popcorn for so many years.  I guess because of the convenience, but I will never go back.  Plus, it’s not that healthy for you. In our house we limit the food we put into the microwave so this is yet another food item that will no longer be zapped.

Making popcorn on the stove may sound very easy, however there is a special trick to it.  If you don’t follow the directions below, there’s a good chance you will end up with burnt popcorn. The cooking method below also ensures that almost every kernel will pop too.

Ingredients:

  • 3 Tablespoons of Vegetable or Canola Oil
  • 1/3 Cup of Popcorn Kernels
  • 1 3-Quart Saucepan
  • 3 Tablespoons of Butter or More
  • Sea salt to taste

Directions:

  1. Heat the oil in a 3-quart saucepan over medium to high heat.
  2. Put 3-4 kernels in the oil and cover the saucepan.
  3. When the kernels pop, add the rest of the kernels to the pan in an even layer.  Cover and remove the pan from the heat for about 30-40 seconds. This method brings all the kernels to the same temperature so they will all pop at the same time.
  4. Return the pan to the heat. Keep the lid slightly ajar to let the steam release.  Popping should begin very soon and at the same time.  Listen carefully to the popping.  When there is a few seconds between pops, remove the pan from the heat, remove lid, and add the popcorn to a large bowl. Using this method ensures almost every kernel will pop and keeps it from burning.
  5. If you like buttered popcorn, add 3 Tablespoons of butter, more or less, depending on your preference to the empty saucepan.  The butter will melt very quickly.  Evenly pour the butter on your popcorn. Add sea salt to the popcorn.

Suggestions:

  • You can also get creative with some additional seasonings such as: pepper, cayenne, grated parmesan cheese (my favorite to add), melted chocolate, and so on.
  • Popcorn can also be used to make an awesome trail mix.

Enjoy!

Family, Food

Tuna Casserole

thestlouiscooks

 

Tuna Casserole Pic

In our family, Fridays in Lent means no MEAT!  That is not always an easy sacrifice, however it does allow us to try out some new recipes or in this case….not so new recipes – Tuna Casserole.

Like most kids, I never liked tuna casserole when I was young.  When my mom made it for dinner, I ate a few bites, played with it a bit, but filled up on bread. Now, as an adult, I really enjoy tuna casserole especially the one I grew up eating when I was a child.  If you’ve never liked tuna casserole, try this one out.  It’s a keeper!

The secret to this recipe is the French fried onion rings!

Ingredients:

  • 2-3 Cans of White Tuna (broken up)
  • 1/2 box of Rotini Noodles (cooked)
  • 1 Can of Cream of Mushroom Soup
  • 1 Bag of Frozen Broccoli Florets (use 3/4 of bag)
  • I Medium Onion (chopped)
  • 1/2 Cup of Butter or Margarine
  • 3/4 Cup of Milk
  • 1 Can of French’s Fried Onion Rings
  • 1/2 Tablespoon of Italian Seasoning
  • Sea Salt (because we love it)
  • Pepper to taste

Directions:

  1. Preheat oven to 350 degrees. Saute the onion in butter over medium heat until tender.  Meanwhile, cook pasta according to package directions and during the last 4 minutes of cook time, add the broccoli.
  2. Add the cream of mushroom soup to the onions along with the milk.  Slowly stir together while adding salt, pepper, and the Italian seasonings. Continue to simmer on low for a while.
  3. In a large corning ware bowl, add the pasta and broccoli mixture.  Break up tuna and add to the pasta.  Pour the onion soup mixture into the bowl and gently mix all together.
  4. Cover and bake for 20 minutes.  Then, add the fried onion rings on top for another 5-7 minutes.

Enjoy!

 

Family, Food

Twice Baked Potatoes with Cheddar and Bacon

thestlouiscooks

Twice Baked Potatoes

I never met a potato that I didn’t like.  I’m a huge fan of any kind of potato recipes but I really love twice baked potatoes. However, I must admit that I’ve had my frustrations in making them.  They usually turn out good tasting, but not always good-looking visually.  They end up falling flat or seeping out the sides. This particular recipe provided me with the most success both visually and tastefully. Plus, it was pretty easy to make and involved a lot of bacon!

Ingredients:

  • 6 Large Baking Potatoes
  • 6 Bacon Slices
  • 1 Medium Onion, chopped
  • 1/2 Cup of 2% Milk
  • 1 Egg
  • 1 Cup (4 ounces) of Shredded Cheddar Cheese
  • 7 Tablespoons of Butter, divided
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of White Pepper

Directions:

  1. Preheat oven to 400 degrees. Scrub and pierce potatoes.  Rub or Spray butter all over potatoes. Place on a baking sheet for 45-50 minutes or until tender.
  2. Meanwhile, cook bacon in a skillet over medium heat until crispy. Place bacon on paper towels, while reserving 1 tablespoon of drippings.  Cook the onion in the reserved drippings until tender, set aside. Break up bacon into small Twice Baked Preppieces and set aside.
  3. After the potatoes have cooled, cut a thin slice off the top of each potato and discard.  Scoop out the pulp and place in a large mixing bowl. Mash the pulp with butter. Stir in milk, egg, salt, and pepper. Next, stir in the cheese, onion, and bacon.
  4. Carefully spoon the mixture into the potato shells. Place on a baking sheet.  Sprinkle chives and some extra cheese on top of potatoes. Bake at 400 degrees for 15-20 minutes.

Enjoy!

Family, Food

Italian Sausage Soup

thestlouiscooks

Italian Sausage Soup 2

Soup is one of my very favorite foods.  I’m a big fan of broth soups as opposed to cream, but I like them all. Considering this is my first soup recipe included on The St. Louis Cooks, I decided to start with this hearty family favorite.  It is not a hand me down.  This recipe is compliments of yours truly.

It combines some of my all time favorite things to eat…zucchini, tomatoes, and sausage.  Plus my kids enjoy it.  Serve it with salad, sandwiches or solo.

Italian Sausage Soup

  • Servings: 4-5
  • Difficulty: Super Easy
  • Print

Ingredients:

  • 1 Pound of bulk Italian SausageIngredients for Sausage Soup
  • 1 Medium Onion, sliced
  • 1 1/2 Cups of Water
  • 2 Tablespoons chopped fresh Basil or 1 teaspoon of dried Basil
  • 2 Medium Zucchini or yellow Summer Squash, cut into 1/4 inch slices (4 cups)
  • 1 Can of Diced or Stewed Tomatoes, undrained
  • 1 Can of Garbanzo Beans, drained
  • 1 Can of Condensed Beef Broth

Directions:

  1. Cook sausage and onion in a large pot over medium-high heat for 10-12 minutes, breaking up sausage, and until no longer pink; drain.
  2. Stir in remaining ingredients, breaking up tomatoes.  Heat to a boiling; reduce heat to low. Cover and simmer about 10 minutes or until zucchini is tender.
  3. Sprinkle each serving with fresh Parmesan cheese and oyster crackers if desired.

Enjoy!

Family, Food

Chicken and Rice Bake

thestlouiscooks

Chicken and Rice Bake

This recipe has been in the family for a very long time.  I enjoyed it as a kid growing up so I must give all credit to my Mom for this one. I believe it’s a favorite at this house, because we love anything with Lipton – French Onion Soup Mix.   It flavors everything – oh so good, including this one dish meal recipe that is ideal for any family!

Ingredients:

  • 6 Chicken Breasts
  • 2-3 Celery Stalks (chopped)
  • 2 Cups or more of Carrots (chopped)
  • 1/4 Cup of Butter
  • 1 Cup of uncooked Rice
  • 1 Package of Lipton Dry Onion Soup Mix
  • 2 Cups of Water

Directions:

  1. Preheat the oven to 350 degrees. Meanwhile, sauté chicken in butter until lightly browned. Remove chicken and sauté carrots and celery in the same pan.  You may have to add more butter.
  2. Spray a 9 by 13 glass dish with Pam. In a separate bowl, mix rice and onion soup mix together.  Spread evenly on the bottom of the glass dish.
  3. Put chicken on top of rice mixture, then put vegetables all over. Evenly pour water in dish.
  4. Cover dish with foil and bake for one hour.

**You can omit the butter and use oil or Pam if you want to make this recipe lighter.  The butter however, adds great flavoring.

Enjoy!