Easy Winner Winner Chicken Dinner - Fambassador March 2022 Challenge

If you've following me on Instagram or my Facebook page you know that March 2022 for us "Our Family Fambassadors" meant a really fun recipe swap.  I was paired with Briana L. who sent me a great recipe for her Taco Mac and I was really excited to make that yummy sounding dish!

I used to think that what I did was a little silly - writing about food when the only experience I have is cooking with my parents and grandparents growing up and what I experiment with now in my home kitchen - sharing the love and experiences from my family's roots and heritage. "Blogging" and Posting photos of my kitchen creations and adventures has been a fun outlet for me and although it seemed silly at first I have realized it doesn't matter - that is part of the fun! Letting go and getting creative has given me a great opportunity in being a part of the Our Family Fambassador program - and guess what? I found a whole group of people just like me who love being silly and sharing their passions for Our Family products, getting crafty in the kitchen, and creating a community brought together by food! 

One such person is an incredible woman I have 'virtually' met via the Our Family Fambassador program, Teresa , aka "Chicky" - she too has experienced cringing when asked for recipes as most of her food wasn't coming from following a recipe.  I loved learning about her through her blog, "Chickys Kitchen" and sharing this Fambassador program adventure along side her. I hope that this is the beginning of a life-long friendship and foodie support as we continue each of our "blogs" and recipe sharing with our fans, friends, and family.

I was beyond thrilled when I received a direct message from this energetic woman I've been following - Ms. Teresa the "Chicky" herself! She mentioned how exciting this month's challenge was and we quickly decided one recipe swap just wasn't enough! We loved each other's content so why not do a "Bonus Swap" and share with each other one of our favorite recipes!  The following is the resulting adventure of another challenge met head on - and with lots of smiles and giddiness wrapped up in one! Teresa's Turkey Noodle Casserole instantly was a recipe I was drawn to - it sounded so comforting and inviting and knew I had to make it.

 

I can see how this recipe would be a perfect way to use up leftover turkey after a holiday meal but for me, I took Chicky's advice and picked up a rotisserie chicken at my local Family Fare that was easily shredded and ready for this dish. (My husband is a HUGE fan of our Family Fare rotisserie chicken so this recipe was an easy sell for him, too!)

I had lots of fun using Our Family products (many of which I always have on hand - another recipe bonus!) in re-creating this delicious recipe.  I did put a little "Gidget Twist" on the recipe, in that I substituted Cream of Celery for Cream of Mushroom soup, as my husband doesn't like mushrooms ( I know, he's weird!)

Combining everything together I was already salivating at the different delicious smells that were already permeating our kitchen ..

 

 

My husband even got involved and had a smashing good time breaking up the buttery round crackers to make the topping for the casserole. Using an Our Family resealable bag to hold the crackers while he smashed them was a super easy and mess-free way to make the crumbles.

Almost as if by magic created with love in the kitchen the end result was a mouth-watering hearty and comforting golden brown casserole bubbling with excitement to be eaten. My husband and I both loved it and I now have Teresa's recipe saved in our "Family Favorites" recipe box to make as a go-to post-holiday favorite or any time we need a warm hug kind of meal. 

 

You can find the full recipe and directions on Teresa's blog "Chicky's Kitchen" here.

I hope you give it a try too and I also hope you follow along with both of us as we continue to do what we can to spread the smiles, love, and joy we have for cooking with you! Salud!

Taco-Bout a Match Made in Heaven - Taco Mac - Fambassador March 2022 Challenge

I am really enjoying being a part of the Our Family Fambassador program.  Not only do I get to experiment with the brand and foods I love in my own kitchen, but I get to be a part of a "family" of friends and food lovers who share the same passions and get to know other people from around the nation.  

The month of March as Our Family Fambassadors, we were paired up with another member of the Fambassador family and asked to do a recipe swap. I swear my partner was a match made in heaven because she sent me her version of "Taco Mac" - I mean come one - two of my favorite things combined into one ooey-gooey cheesy dish? How could I resist?

 

The preparation was really similar to that of my family's "goulash" recipe but with an easy to make tex-mex twist. 

Using some pantry staples of Our Family spices I always have on hand, I combined the cumin, chili powder, paprika, oregano, garlic powder, and salt together for a homemade taco seasoning blend. This made extra seasoning as Brianna told me to only use 1.5 Tbs for every 1 lb of ground beef - which I was okay with - now I am already for my next homemade taco night! 

 

Next, I browned 1 lb of ground beef I picked up from my local Family Fare grocery and seasoned it with 1.5 Tbs of the taco seasoning blend until it was cooked through. 

While it was browning I had to boil my pasta in salted water and cook until Al dente.  Once it was cooked I strained it and set aside until it was ready to marry the rest of the ingredients. 

For her recipe, Brianna used sliced cheese but the store was out so I had my husband shred some of the block cheese we had.

 

I know I am not the only mid-western home cook who has that drawer in their fridge dedicated to cheese - am I right? That is exactly where you will always find blocks of my family's favorite Our Family cheese products - sharp cheddar our probably most consumed of the cheese varieties. 

 In the same pot as the pasta had been cooked in, I melted down butter, a little bit of milk, and a golden mound of Our Family Cheddar cheese.

 

 

 

The cheese sauce came together in an ooey gooey melty pot of golden goodness. (Are you salivating yet?)

 

Next step, it was time to add the seasoned browned beef and macaroni and give it a good but gentle mix. 

 

It was a marriage for the ages, with the proud Our Family products that made the union possible watching over as I took my final photo of the finished dish before devouring and going back for seconds. 

This is a winning recipe from a wining Fambassador and all part of a winning group of fantastically creative and amazing people. 

I hope by sharing this experience you too will see the endless possibilities that exist when you simply decide to start getting crafty in your kitchen - and with the help of quality ingredients like Our Family products - you really can't go wrong. 

"Lucky" Reuben Cabbage Rolls

We all have those times in life when things get a little crazy - and that is what happened for me these last few months. I am happy to say that although I haven't made a blog update in awhile, I still have been sharing my love of food on my Facebook and Instagram pages - be sure to follow me there for lots of great content I share even when I don't make the time to update on here. 

I am excited to "come back" to the blog-o-sphere with sharing my newest kitchen creation - a Reuben Roll (or Reuben Cabbage Roll)! 

 

 

I have seen pictures of these floating around online for awhile so I decided to take inspiration using Our Family products to create my own of this newer take on one of my favorite sandwiches.  I've been wanting to try making these for quite some time and when I walked into the great big doors at my local Family Fare grocery and into the produce section, there it was. This pale-emerald beauty of a green head of cabbage. When I say this baby was a giant I mean she was HUGE (does the photo even do her justice?) Practically as large as my head! I immediately thought "that was grown to become cabbage rolls".  Another thing that inspires me are items that are on sale, due to St. Patrick's day being just around the corner, Family Fare had deli corned beef on sale - which solidified my plan to get crafty in the kitchen making a Reuben Roll. 

A classic Reuben sandwich has its origins in the mid-west, in the neighbor state to my south, of Nebraska.  According to Elizabeth Weil, her grandfather invented the Reuben sandwich when a poker player named Reuben Kulakofsky asked for a corned beef and sauerkraut sandwich - her history of the sandwich gets quite juicy and is worth the read.  Regardless of where this majestic magnate was born, it clearly has deep culinary roots in the cultures of those who were at the right place, at the right time, with the right ingredients to create the beloved sandwich that became an iconic American classic. 

Corned beef is not an Irish dish it actually was a substitute for bacon by Irish immigrants in the late 19th century as a substitute for bacon and became commonly paired with sauerkraut largely due to the fact that these foods were less expensive for immigrants who came to America. Honestly, outside of a Reuben sandwich I don't think I've ever actually eaten corned beef before, so I will tell you for those of you who like me are not connoisseurs of the cured brisket beef, that it has quite the pungent smell. It is delicious, mind you - but definitely powerful. But this did not discourage me in the least!

I also knew that I needed a dressing. Classically the Reuben is made with a savory slightly spicier Russian dressing prepared with horseradish but often is replaced by the ever more common Thousand Island dressing - the main difference being the use of pickles in the Thousand Island giving  it a sweeter flavor with extra texture from the pickles.  I decided that I knew I had the majority of the ingredients for making my own homemade dressing at home so decided to grab a small jar of sweet relish for the pickle component. Normally, sweet pickles are not allowed anywhere in my house, as I much prefer the saltier, brinier, more sour dill variety however one must use the right tools to get the job done right. I had to reflect on all the Reuben sandwiches I've eaten in my lifetime and decided that the only sour notes I remember tasting had to be from the sauerkraut and that the dressing was usually a little sweet - so there you go. 

Once all the ingredients were gathered and re-homed in my lovely abode, it was time to get crafty and harness the experience of making my family's Gołąbki to the test and create a masterpiece.  The result is a delicious bread-free Reuben Cabbage Roll that I would like to start making every year for St. Patrick's day to celebrate both my Polish and Irish heritage - culminated into one delicious roll, an ode to one of my most favorite sandwiches. You bet this will be added to the family cook book (with all the measurements) for use of generations to come. 

First step, I made the dressing by combining together Our Family Whipped Dressing Sandwich Spread - like a mayonnaise - together with mustard, garlic powder, onion powder, paprika, and sweet relish (you can also use dill relish if you prefer but I thought the sweet was just the perfect hint of sweetness for this dish) and a little white wine vinegar. Set aside or in the refrigerator until ready to use. 

 

 

 

In a separate bowl, combine chopped up corned beef, shredded swiss, the dressing, and the sauerkraut that has been drained and the excess juices squeezed out. Mix until well combined.

 

 Next, I needed to prepare the cabbage leaves - my Gołąbki post has a more in-depth description with pictures on the best way I know how to do this, but essentially you remove the core, and steam the cabbage in simmering water for about 5-7 minutes until the leaves become pliable - then gently remove them and set them on a dish towel to dry off. Let them cool down enough to handle. 

Next, I like to remove the "spine" or shave it down (as seen in Gołąbki post) the harder part of the cabbage leaf as this makes it easier to work with and roll. Aww look - a shamrock!

 

Now it is time to add some of the filling to the cabbage leaf. The amount here will all depend on the size of the cabbage leaf that you are working with. Given our leaves were not even lying about 10" tortilla sized giants, I would say I used about 1/4-1/3 cup of the mixture for each.

 

 

  Lay in a line across the leaf and then roll together, folding in each end halfway through rolling, then place in a baking dish.

 

 

 

 

Once the rolls have filled the dish, you can top with more of the dressing, with more shredded cheddar, or leave plain - whatever your preference - I ended up liking the ones with the extra dressing on top the best but will probably also add cheese on top of them too, next time. 

Bake at 350 degrees for about 30-40 minutes or until slightly golden brown and warmed through. 

 

Serve immediately and enjoy! 

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"LUCKY" REUBEN CABBAGE ROLLS

What I used:

For the dressing:

1 cup Our Family© Whipped Dressing or mayonnaise

1/2 c. Our Family© sweet relish (or dill if preferred)

1/8c - 1/4c classic yellow mustard (depending on taste preference)

1 tsp white wine vinegar

1 tsp Our Family© Garlic powder

1 tsp Our Family© Onion powder

1 tsp Our Family© Paprika

For the rolls: 

Large head of Green Cabbage (will only use a few leaves)

8 oz chopped deli corned beef, thick slice (can use homemade if cooked through)

1/2 - 1 cup sauerkraut, drained and juices squeezed out (I used 1/2 cup but will be adding a little more next time because I love sauerkraut, so this is by preference)

1 to 1 1/2 c. Our Family© Finely Cut Shredded Swiss Cheese, more for topping if desired

1/2 c. dressing (from above recipe or any Russian or Thousand Island dressing of choice)

1/4 tsp Our Family© Black Pepper (optional)

 Directions:

1. In a small mixing bowl, mix together ingredients for the dressing and set aside or place in refrigerator until ready to use. 

2. In a separate mixing bowl, mix together chopped corned beef,  shredded Swiss Cheese, drained Sauerkraut, 1/2 cup dressing, and pepper, stirring together until well combined. Set aside or in refrigerator until ready to use.

3. Bring a large pot of water to a low boil or simmer. While water is coming to a boil, prepare your head of cabbage. Remove the core from the cabbage and remove any outer leaves that are damaged or no good. 

4. Once the core and bad leaves are removed, place cabbage in hot water and let boil for 5 - 7 minutes until outer leaves are softened, but not completely tender. Remove from water and carefully peel back each leaf until you have the desired amount of cabbage leaves for the rolls. If you find the cabbage becoming firmer the more leaves you remove, place back in the simmering water until outer leaves are softened again and repeat the process. 

5. Set aside the loose cabbage leaves on a large dish towel to dry any excess water. Carefully shave the "stem" part down to make the leaf easier to roll, or remove all together as long as removing the stem will not ruin the ability to roll the leaf around the mixture. 

6. Place the corned beef and sauerkraut mixture onto the base of the leaf, leaving about 1/2" clearance on each end (about 1/4 cup). Carefully and tightly roll the leaf away from you, tucking the ends in half way before finish rolling. 

7. Place each roll into a baking dish, seam side down. Repeat the process until the mixture is gone and the baking dish has been filled with your Reuben rolls. 

Optional - put several Tablespoons of the dressing on top of each roll - you can also top with swiss cheese, or leave plain, whichever you prefer. 

8. Bake at 350 degrees for about 30-40 minutes or until slightly golden brown and warmed through. 

Remove from the oven and serve immediately. Cieszyć się!