The Bored Girl's Kitchen

{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.


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

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

Happy cooking!

Verdict: Not too bad.

Fair warning, this is a long post.

Every now and then, my friends and I get together with a random mix of ingredients, see what we can make, and then eat it.  So far these have all been varying degrees of successful, and I wanted to start chronicling them for all of you.  Since I’m not usually the one cooking for these, and the kitchen is usually a bit of a hectic area during them, the picture taking isn’t always the greatest.  However there should be enough information to get the gist across.

So the basics on what we do are as follows.  For the White Elephant ones, everybody brings one or so things from their pantries or kitchens that aren’t getting used.  Once everything is all laid out, we attempt to reach a unanimous decision as to what to make, but it usually ends up falling on MacKenzie.  She refuses to do a Russian Roulette Potluck (where everything gets tossed into a pot and we hope for the best), so we end up with something resembling real meals.  We try to use everything that gets brought, but that doesn’t always work since we’re allowed to add in other things to make it an edible dish. Also, this particular one was a bit lame.

At this particular event we ended up with:

– Avocados

– Red peppers

– Tomato puree

– French Onion Soup

– Quinoa

– Instant potatoes

– Stovetop stuffing

– Swiss Miss

– Shredded Wheat

– Vegan beef stock

– Ground beef

– Angel hair pasta

Initially we were going to also make a dessert that utilized the sweeter elements, but ultimately decided not to because of time and everybody deciding to leave. So not everything on this list got used.  MacKenzie took over, and grumbled about having to document everything anyway, so just read along to figure out what she did.  Also bear in mind that we had a few different things going on at once, but I’m going to tackle them one at a time.

First up, I made guacamole.  This was not my best batch, so I’ll end up making a better batch in a single post later.  I think the downfall was the avocados being too ripe and mushy. I bought them a few days ahead of time meaning to make something sooner but didn’t get around to it.

For the guac I made at this event, you’ll need:

– 2 avocados

– Seasonings: I used roasted garlic and pepper, celery salt, and garlic powder

– Worcestershire and lime juice

(Not pictured: the garlic powder I forgot to grab until later)

Step one:  Halve the avocados and remove the pits.  I also cut out the dark parts. Using your knife, make a few slices lengthwise down each half on the inside, and use a spoon to scoop them out into a bowl.  When the avocado is harder, I usually have my husband mash it up for me but this time I just took that spoon and stabbed at all the big chunks until they were smaller chunks.

Step two: Add the lime juice and Worcestershire sauce and stir well. Then add in the various seasonings to taste.

Step three: Chill, serve, and enjoy!

Next we have the Quinoa. For this you’ll need:

– The Quinoa

– The vegan beef stock

– Water

Step one:  Combine all ingredients into a pot.  Cook until the Quinoa is fluffy.  She said that it goes a lot better with vegetable stock, but that it wasn’t all that bad.  A somewhat decent “finished” picture will be located at the end of the post.

And for the main event! For this we used:

– Ground beef

– 1 sweet onion

– 1 red pepper

– Olive oil

– French Onion Soup

– Tomato puree

– Instant potatoes

– Angel hair pasta

– Half and half

– Various seasonings.  I believe she used salt and garlic powder the most

Step one: Chop the onion and the red pepper.  MacKenzie has a fancy shmancy way of cutting the onion that taught me how I want to do it in the future. Saute them in about a tablespoon of oil in a large sauce pan (you’re going to add everything eventually) onion first, then the pepper.

Step two: When they’re soft, add the ground beef.  We had about two pounds.  Once the beef is cooked, heat up the French Onion Soup and pour it over the beef mixture.  Let it simmer for a few minutes, and then add the tomato puree.  Let it simmer until slightly reduced on medium high.

Step three: If you want to thicken it up a bit, you can add some of the instant potatoes.  We also added a bit of half and half for a slightly creamier consistency, but it’s totally not necessary to add either of those. Oh, you should probably start your spaghetti now too.  Ours was about done at this point.

Step four: Serve meaty concoction on either the spaghetti or the quinoa, and enjoy!

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

Happy cooking!

{April 13, 2012}   Hamburger Potato Casserole

Verdict: Super nommy

I have something like 3 crockpots.  Not that there’s anything wrong with that since I’m pretty sure they’re all different sizes at least, and at least two different shapes.  The part that’s wrong is that I’ve never actually used any of them.  I got one as a wedding gift and it ended up in storage, I got one from my dad that we cleaned out and has been making the kitchen table its home for a while now, and I recently picked up an awesome crockpot from Target.  Well, I was determined to use at least one of them, and I love that damask print one a lot, so I sat down with The Everything Slow Cooker Cookbook and decided I was making a meal.

What you need:

– 1 pound lean ground beef

– 3 medium potatoes

– 4 medium carrots

– 1 medium sized yellow onion

– 1 cup fresh peas

– 2 tablespoons dry white rice

– 1 teaspoon table salt

– 1/2 teaspoon ground black pepper

– 1 cup tomato juice

– Prep time is listed as about 20 minutes for a pot size of 4-6 quarts.  Cooking time is 7-9 hours, and should serve about 4.

– My notes: I used 4 potatoes because the one looked kinda wimpy and small, I used a sweet onion instead of a yellow onion, and I used tomato puree instead of tomato juice.  Also, I’m pretty sure the rice I used wasn’t white, or at least wasn’t bleached white.

(Spot my sweet crock pot in the background?)

Step 1: Brown the meat in a medium skillet on medium high heat.  I used a pot because it was handy.  Unless you happen to be a real ground beef connoisseur it probably isn’t going to make much of a difference.  Mine took a while to cook because despite putting it in the fridge from the freezer the night before it still wasn’t fully thawed.  Oh well.  It all turned out ok in the end.  Once it’s all cooked, drain the excess grease.  I poured mine into a canning jar, because once it’s all solidified I can just dump it into the garbage.  If you have a disposable cup anywhere those are also great because you can just dump them when it’s cooled.

Step 2: While the meat is browning, and probably for a bit afterwards (depending on how fast it cooks and how fast you can peel), peel the potatoes, carrots, and onion. The potatoes should be cut into 1/4″ slices, the carrots into 1/4″ rounds, and the onion into 1/4″ pieces.  I didn’t measure mine, and I’m pretty sure they’re bigger than 1/4″, but I like chunkier veggies.

Step 3: Combine all the ingredients except the peas in the slow cooker and stir well.  Cover and cook on low for 5-7 hours.

Step 4: Go do something productive to kill the next 5-7 hours. Or sit on Facebook and watch a movie.  That sort of counts.

Step 5: Add the peas.  I had a can of peas and had already washed my measuring cup, so I just dumped the whole can in and went with it.  If you like mushy peas, you can add them when you add everything else.  Cook for about 2 more hours. I forgot the camera when I did this step (blame being hungry and in a rush), but I assure you it went off without a hitch.

I cooked it for about another hour and a half or so and it came out just fine. I garnished mine with some cheese and that made it super nommy, but you can serve it without cheese and it will also be tasty.

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

Happy cooking!

et cetera
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