The Bored Girl's Kitchen











{April 21, 2014}   Stuffed Shells, Takes 1 and 2

Verdict: My husband prefers the one I cobbled together, I agreed with him until my first full plate of recipe 1 and then decided I preferred that one instead. It’s a bit creamier and almost a little sweeter, but recipe 2 almost tastes like little personal lasagnas.

On a Monday, I decided I wanted to make stuffed shells. I headed to the grocery store to get my supplies, recipe I fully intended to doctor in hand. Well, in phone. I planned to make them Tuesday, but something came up. Wednesday wouldn’t work because we host a weekly dinner with friends that had already been planned and had stuff divvied out for people to bring. Turns out on Thursday he wasn’t going to be home early enough to put them in the oven if I prepared them ahead of time. Friday rolls around and I realize it will probably be almost another week before I get a chance to make them for dinner, so I said “fuck it” and made them Friday afternoon as lunches for however long it took everything to run out. The bonus to waiting? I got to use up the the leftover meat from Wednesday too!

I could post the original recipe I messed with, but you’re probably here to see what I did and not what that lovely woman from Pinterest did, so I’ll just go with that. Stuffed shells are another one of those awesome dishes that there really isn’t a wrong way to make. Well, I’m sure there are actual wrong ways, but there’s definitely more than one right way.

What you’ll end up needing for sure:
– Jumbo pasta shells
– Sauce to line the bottom of the pan and pour on top of the shells
– Stuff that works well with your sauce and itself (ingredients that play well together)

What I used for recipe 1:
– Ground beef mixed with pizza sauce, leftover from making calzones
– 1 cup ricotta
– 1 cup cottage cheese
– A small Tupperware container of chopped mushrooms
– Salt and pepper to taste
– A can of pizza sauce
– Mozzarella and three cheese shredded cheeses

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What I used for recipe 2:
– Leftover taco meat
– A jar of spaghetti sauce
– The rest of the ricotta
– Shredded sharp cheddar
– Feta cheese
– Pepperoni

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I started by boiling water for the shells and got to work setting up a spot to start mixing things together for recipe 1. In a large bowl I combined the meat, ricotta, cottage cheese, and mushrooms and mixed it all together with a spatula.

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I noticed the water was boiling and added the entire box of shells to it. At this point I realized that I am not a smart man, and my pot was too small. So I got out a bigger one, transferred the contents, added more water, and wandered off to do some laundry, open a bottle of wine, and started preparing the baking dishes. Both dishes have different dimensions but seem to have roughly the same capacity so I wasn’t too picky with which one I was going to start with, and your biggest criteria should be that it holds what you’re making and won’t break while you’re cooking in it.

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Taking the dish nearest to me, I poured a thin layer of pizza sauce along the bottom. Once the shells are done cooking, drain them however you want and bring them to your work space. Fill the shells with the delicious concoction in your mixing bowl and place them in the dish. You’re done filling it when you run out of space, filling, or shells. I ran out of filling first, although I did cram the last few in there because I knew I was running low on filling and didn’t want to have a pan with only a handful of that flavor. Pour the remaining pizza sauce over the shells, top with the shredded cheese, set aside to start working on the other dish!

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Having run out of filling but not shells, I set about to make more filling.

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Raiding the fridge I saw the leftover taco meat, feta, and pepperoni and decided to give that a shot. I tossed the meat into the mixing bowl, added some spaghetti sauce and feta, and stirred. It didn’t look quite right, so the rest of the ricotta went in there too. Declared my new filling good enough and went to preheat the oven. The last time I made shells I swore the temperature was 350°. This recipe called for 400°, but I was using glass and according to my momma should drop the temperature 25°, so I settled on 375° and got back to the shells.

Line the new baking dish with some spaghetti sauce, making sure everything is covered evenly. Stuff your shells and add them to the dish. Cover them with the rest of the sauce, sprinkle some more feta and the sharp cheddar across the sauce, top off with a few pepperonis, and you’re just about ready for the oven!

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Cover your baking dishes with tin foil and put them in the oven. Set your timer for 20-25 minutes and go enjoy a glass of wine. Come back and take off the foil but leave everything in the oven for another 10 minutes or so to let the cheese really melt.

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Remove from oven and allow to cool before attempting to enjoy.

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And look at all the lunches we got!

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If you enjoyed this recipe, share it with your friends and let me know how it turns out for you!

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{September 3, 2013}   Clops

Verdict: Delicious, as always.

Clops are one of those things I’ve never really been able to explain to people very well.  I usually settle on “meatloaf patties.”  I honestly don’t even really know the history on it other than my mother says that it’s a Hungarian dish and she grew up eating it and made it for us and that’s what it’s always been called.  She always makes it better than I do, but I like to think that mine aren’t half bad either.

So what you’ll need for this:

– Ground beef.  I used two pounds and ended up using two bowls to make what you see below.

– Seasonings: Salt, pepper, garlic, Worcestershire sauce, other seasonings you may want to add.

– Onions.

– A few slices of bread.

– 2 eggs, but you can use more if you want.

– A splash of milk, although I forgot to add the milk.

Step 1: Make sure that your meat is all thawed out and all that good jazz. Cut up your onion and tear up your bread.

Step 2: Add all of your extra ingredients in and mix well.  It will probably work best to add them one at a time for the most part.  So egg, mix, onion, mix, bread, mix, milk, mix, seasonings, mix, etc.

Step 3: Form the meat into patties and put them on a plate to get them ready to be cooked.  You could probably grill them if you want, but we’ve always made ours in a pan.  As long as they’re not really touching, you can put as many in the pan as you want.  Flip them after a few minutes when they’re cooked about halfway through.

At some point you may notice an excess amount of grease in the pan.  You really don’t want to let your clops soak and cook in this stuff, so you’ll want to periodically drain it.  Don’t be me and grab the closest thing to you that turns out to be a red solo cup.  They melt.  Use something sturdy and solid.  If you use something disposable like a styrafoam cup you can just toss it once its solidified, but don’t just drain it down the sink.

Oops.

Once they’re all cooked, go ahead and enjoy them! I like mine with ketchup, but you may want to put them on a bun with cheese.  It’s all up to you!

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!



{May 10, 2012}   Customized Pizza

Verdict: Not half bad!

With my new schedule comes getting used to a new schedule.  That meant that when I didn’t eat breakfast in the morning and then didn’t get a lunch, I was very hungry for a short while, and then by the time I got home I wasn’t all that starving anymore.  A few days of eating a normal sized dinner and nothing else led to me feeling like no matter how much I ate I was still hungry, so I got home from work one day and decided I was making myself a pizza and playing a game of how much of it could I eat before I felt full.

To do what I did, you’ll need:

– A frozen pizza of whatever brand you like.

– Slices of cheese.

– Notes: You can use more shredded cheese if you have that, but I had slices and they just stacked so darn neatly.

I promise you the steps for this are super easy.

Step 1: Unwrap the frozen pizza, taking note of the cooking instructions.

Step 2: Add as much cheese as you want to the pizza.  Eat some of the cheese while you’re adding it.

Step 3: Follow the given cooking instructions. Adjust the time if after the allotted time it isn’t cooked to your liking yet.

Step 4: Allow to cool, and then cut and enjoy!

I managed to make it through about half the pizza before I didn’t want to eat anymore, but didn’t feel full until after I ate my next meal.  This is something you can do to spruce up just about any frozen pizza you can buy.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!



{April 24, 2012}   Poor Man’s Burgers

Verdict: Yum!

I enjoy burgers, and anything I don’t really have to cook myself. My mom enjoys shopping at Costco.  During her most recent trip she picked up a bunch of what was essentially ground beef patties. While she was freezing the ones she knew we weren’t going to use before they went bad, I snagged a few of them and decreed that we were eating burgers that evening. So I took the husband outside and headed to the grill.  The result? Tasty burgers! I seasoned, he grilled, we ate.

What you need for this:

– Ground beef to make the patties.  You can use whatever patties you want.  Ours ended up coming in half pound balls that my mom flattened a bit to make into better shaped patties and we just ran with it.

– Seasonings: I used celery salt, garlic powder, and a roasted garlic with red pepper mix

– Bread for buns. You can use real buns if you want instead.

Step 1: Turn on the grill, and wait for it to warm up.  While you’re waiting, go ahead and season your patties.

Step 2: Put them on the grill when the meat sizzles when it touches it. When you start getting some well defined char lines, go ahead and flip them.  Feel free to season this side of the burger too, and flip it again to cook the seasonings in when you start getting good char lines on that side too.  You can cut into the middle to check for doneness, or go off your gut.  But they’re done when they’re cooked how you like them.

(Grilling, complete with even more waiting!)

Step 3: Serve on sliced bread with any condiments you may want.  That’d be your cheese, ketchup, mustard, onions, pickles, tomatoes, or whatever else you may want  or have laying around. You can have a side dish as well if you want.  It’d go great with chips or a cold salad (either regular salad, or a pasta salad, or potato salad, or anything else served cold).

If you look carefully, you’ll see on the right that I started eating my tasty burger and then discovered we had cheese.  Yay cheese.

I enjoyed the hell out of my burger, and so did my husband and my mom.  Quick, easy, delish.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!



{April 6, 2012}   Pot Fried Noodles

Verdict: Damned delicious

I like pasta a lot, but sometimes it can get old and boring.  Something that never seems to get old for me though is doctoring up elbow noodles.  So that’s what you’re seeing today!  I was initially going to make just enough for myself, but my friend came over and made himself busy cleaning out my fridge, so I decided to be nice and make a little extra so he could have a good lunch as payment for his hard work.

To make this you’ll need:

– Elbow noodles

– Various veggies – I used a can of green beans.  The more people you’re feeding, the more veggies you can add in.

– Various seasonings – I used garlic powder, salt, pepper, Worcestershire sauce, and the last of that steak seasoning you’ve seen me use the last few recipes.

– 1 tablespoon butter

– Cheese (completely optional)

Step 1: Cook the noodles.  Drain, and return to the pot.

Step 2: Add butter, stir noodles until butter is melted evenly. Add a low head, and add all of your seasonings and veggies and stir often enough to keep the noodles from burning. When you’re about ready to serve it, add a splash of Worcestershire sauce. You can see in the photo about how much I added.

Step 4: Garnish with cheese if you want, or just enjoy without it.  Tasty either way!

This is a quick and easy dish I usually whip up in some variety just about any time I’m making something and don’t know what kind of side to add.  It’s more exciting than plain noodles, and can be customized and catered to just about any palate. It was delicious with the cheese, it was delicious without the cheese.  The friend who enjoyed it with me said that it wasn’t something that you’d want to eat right before kissing anybody, but if you’re anything like me you don’t care because you just love garlic that much.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!



et cetera
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