Easily Distracted

these are all recipes that I fix quite often in the Ross household; anything w/a * at the end of the name is kid-friendly (at least my picky stepsons will eat it):

Crockpot Macaroni & Cheese*
comfort food that puts “plastic” mac & cheese to shame, and only 6 ingredients to boot (not counting S&P)
Grease inside of crockpot w/butter or margarine. Cook 1c elbow macaroni 6 minutes; drain and put in crockpot. Add ~1c shredded  cheddar cheese, 2T melted butter, salt and pepper to taste; stir gently to mix well. Combine 1c milk and 1/2c heavy cream and pour slowly over top of macaroni mixture (don’t stir!). Cook on high for ~2-3 hrs or until edges start to brown.

Creamy Tomato-Basil Soup*
this is an original recipe, and my husband swears it’s the best he’s ever had (and he keeps TRYING to find someone who can top it!)
1 can (10-3/4 oz) condensed tomato soup
1 can (14 oz) diced tomatoes, drained and juice reserved
1 cube beef bouillon
1 Tbsp (packed) dark brown sugar
1 Tbsp sugar
1 Tbsp extra virgin olive oil
1/2 tsp dried sweet basil
1/4 tsp onion powder, to taste
1/2 tsp salt, to taste
1/4 c heavy cream

In large sauce pan, combine all ingredients EXCEPT reserved tomato juice and cream. Add water to reserved juice to equal 1 c of liquid; slowly stir into soup. Heat over med-high heat until soup begins to boil; reduce heat to low, cover and simmer 30 minutes to let flavours blend. Before serving, add cream and stir thoroughly; simmer 5 more minutes. Makes 2-3 large servings or 4-6 side servings.

Chicken & Grape Salad*
flavourful salad is perfect for main course at brunch, luncheon, or a light supper
5-6 chicken breast tenders, cooked and diced
2 c seedless grape halves (any colour)
1 lg stalk celery, diced
2 Tbsp walnuts, chopped
1 c mayonnaise
1 tsp lemon juice
1 Tbsp sugar
1/2 tsp salt (I like kosher)

Combine all ingredients in large bowl; mix well. Cover and refrigerate at least 2 hours before serving (leaf lettuce makes an attractive bed).

Cheaters’ Fondue*
this non-traditional recipe is easy and has a slightly tangy flavour that even my kids love
1 can cheddar cheese soup
1 sm container (8 oz) prepared french onion dip, made w/sour cream
1/4 tsp dry mustard
1/2 c shredded Swiss cheese

Combine soup, dip, and mustard in a med sauce pan; mix well and heat through. Stir in cheese and continue to heat until cheese is melted and mixture is smooth. Transfer to fondue pot over med-low heat; serve w/dippers such as appetizer meatballs (cooked – this isn’t an oil fondue for cooking meat), cocktail sausages, fresh mushrooms, broccoli, cauliflower, French bread cubes, etc.

French Beef Stew
easy and hearty, w/a surprisingly robust, slightly tangy flavour
2 Tbsp olive  oil
1 tsp minced garlic
~1 lb cubed beef stew meat
1/4 c all-purpose flour
1-3/4 c beef broth
2 (14.5-oz) cans diced tomatoes, undrained
1 (14.5-oz) can green beans, drained
2 large carrots, sliced
2 potatoes, peeled and cubed
1/2 lb fresh mushrooms, halved/quartered
3/4 tsp dried thyme
1/4 tsp dried rosemary
2 Tbsp Dijon-style prepared mustard
salt & pepper to taste

In lg (6 qt) sauce pan, sautee garlic in oil for ~2 mins. Add beef and flour, stirring to completely coat beef w/flour; cook over med-high heat until beef is browned. Add broth, vegetables, and herbs; bring to a boil, then reduce heat to low and cover, allowing stew to simmer ~1 hr or until beef is tender. Before serving, blend in mustard; season w/salt and pepper to taste. Serve w/hot French bread.

Grandmama’s Best Chili*
my grandmother’s recipe, this is the only red chili I ever fix
1 lb lean ground beef
1/2 lb spicy sausage
1 tsp minced garlic
1/2 c chopped green bell pepper
1 can tomato paste
2 cans (24-oz) diced tomatoes, slightly drained
2 cans (15.25-oz) dark red kidney beans, drained w/liquid reserved
2 tsps dried yellow mustard
1/4 tsp ground cloves
1 bay leaf
2 Tbsp chili powder
2 tsp dark brown sugar
1/2 tsp apple cider vinegar
sharp cheddar cheese, grated (optional)
sour cream (optional)

In large pot, brown ground beef and sausage. Add onion, garlic, and green pepper; cook until vegetables are crisp-tender. Stir in tomato paste, diced tomatoes, LIQUID from beans, and next 6 ingred; simmer 45 mins. Stir in kidney beans; simmer 15 mins longer. Top w/cheese and sour cream, if desired; can be served over rice.

Chicken Special Casserole*
my grandmother had this recipe for so long we’ve forgotten where she got it!
2 c cubed cooked chicken
1 c sliced celery
2 c cooked rice
3/4 c mayo
2 stalks green onion, sliced
1 c chopped water chestnuts
1 can condensed cream of chicken soup
1 tsp salt (I use sea salt)
2 Tbsp butter (optional)
1c crushed corn flakes, French-fried onion rings, crushed plain potato chips, or slivered almonds (optional)

Mix first 8 ingred together; put in ungreased casserole dish. Top w/butter and crunchy topping(s), if desired (we like potato chips – great way to use the crushed bits in the bottom of the bag – AND slivered almonds together). Bake at 350° for 35-40 mins; if crunchy toppings start to get too brown, cover casserole w/cooking foil.

Grilled Fish w/Creamy Parmesan Sauce
the foil packets seal in flavour and make these a snap to cook on the grill
2 Tbsp canola oil
1 lg onion, sliced
4 frozen tilapia (or other mild-flavoured white fish) filets
1/4 c mayonnaise
1/4 c grated Parmesan cheese
1 Tbsp dried parsley
1 Tbsp lemon juice
1 tsp salt (I use sea salt)
1/4 tsp pepper
2 Tbsp slivered almonds (optional)

Preheat grill to medium-hot heat (~325F). Brush center of heavy-duty cooking foil w/canola oil; discard remaining oil. Place ~3 slices of onion in center of foil; arrange one frozen fish filet over onion. Combine mayo, Parmesan cheese, parsley, lemon juice, salt, and pepper; spread 1/4 of sauce evenly over fish. Top with 1/2 Tbsp almonds if desired. Bring up foil sides; double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets. Place on grill rack; cover grill with lid. Grill ~15-20 minutes or until fish flakes easily with fork.

Pumpkin & Broccoli Chowder
don’t let the strange sounding combination of ingredients put you off, this hearty Fall chowder has a wonderful flavour
4 Tbsp butter
1 lg onion, chopped
1 T soy sauce
1 lg ripe tomato, chopped
4 c chicken stock
4 c fresh pumpkin or butternut squash puree (or use canned)
1 T maple syrup or honey
1 bunch broccoli, tops in small florets, stems julienned
1/2 cup heavy cream
salt and pepper, to taste

NOTE: for best results w/this recipe, follow the directions EXACTLY, including the order of ingredients.

Melt butter; add onion and saute until limp but not brown. Add soy sauce and tomato; cook, stirring often, until tomato juice has evaporated. Add stock, pumpkin, syrup, salt and pepper; heat, stirring often. Steam broccoli ~3-4 mins. Stir steamed broccoli into soup, then stir in cream. Cook soup over low heat, stirring occasionally, until hot and flavours have blended, ~8-10 mins.

Chicken Tortilla Soup
Quick and delicious
4 c chicken stock
juice of 1 lime (~1-1/2 T)
1 can (14.5 oz) diced tomatoes w/juice
1/2 jalapeno pepper, finely chopped (optional)
1 (4 oz) can mild green chilies
2 green onions, chopped
3/4 cup corn kernels
1 c cooked chopped chicken
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese or Mexican blend
corn tortilla chips

Simmer chicken stock w/tomatoes, lime juice, jalapeno, green chilies, green onion, and corn for 45 mins; add chicken ~5 mins before done. Add salt and pepper to taste. Top each bowl w/tortilla chips and shredded cheese, or serve on the side.

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I’ll add more as I come up w/actual recipes — cooking in my family involves rather a lot of eyeballing ingredients, so coming up w/actual quantities c/b a bit tricky…