I can’t believe it’s only a week before Thanksgiving. Is it just me or does time continually get faster as you get older, especially when you have kids ?! (Sorry for the sentimental blubbery and cliche statements). I’m feeling a little emotional these days and trying to savor these last few months with one kid – that’s right, I’m pregnant! Super exciting, super exhausting, super duper didn’t feel like cooking for about 4 months, which explains questions I have been getting about ‘Are you still writing your blog?’. Oops, yes! Just hard to keep up with a cooking blog when the only thing entering and staying in my stomach there for awhile was Ramen and watermelon popsicles.
Anyway….whether you are hosting, gathering elsewhere, or just having an intimate family meal with you and yours, this stuffing recipe is great to toss together as you will more than likely have all the ingredients on hand. I don’t know about you, but I used to be intimidated by making stuffing. I don’t know if it’s because there are so so SO many variations of it, and in all honesty sometimes it just doesn’t taste great for whatever reason, but I decided this year I was going to tackle it in a way that I wouldn’t mind re-creating any time of the year. (Also, I had a loaf of homemade white bread that desperately needed using before I had to sadly and guiltily toss it).
Served with pork chop with pan gravy and green beans
Give this a go on the big day, you won’t regret it. ♥
Easy Anytime Homemade Stuffing
Simple stuffing made with ingredients you probably already have on hand. Give it a try and wow your guests.
Cut bread into 1" cubes and let dry out on a baking sheet overnight. If you didn't have time to do this the day before you can also place the baking sheet in a 250 degree oven until the bread starts to dry out (will vary depending on bread, check on it every 5-10 minutes).
Preheat oven to 350 degrees.
Melt butter in a saucepan over medium heat. Add onions and celery and cook down for 10 minutes or until softened.
Place dried bread cubes into a large bowl and pour melted butter with onions and celery over it. Stir together well.
Add the sage, thyme, parsley, salt, pepper, and celery salt. Stir to combine.
Pour 1 1/4 cups of chicken broth over the bread mixture and mix together well.
Whisk together the 2 eggs with 1 1/4 cups of chicken broth. Pour over the bread mixture and again mix well. It will start to get mushy at this point and that's okay! Continue to add additional chicken broth 1/4 cup at a time until all the bread is saturated.
Place into a greased casserole dish. Cover and cook for 30 minutes. Uncover then cook for an additional 10 minutes to get a nice crisp on top.
For the final touch, melt 3 Tbsp butter in the microwave. Stir in the additional 1/4 tsp of sage, thyme, and parsley. Drizzle over the top. Dig in!
The amount of chicken broth needed will vary between 2-3 cups depending on how long your bread was allowed to dry out and what type of bread you used. I used homemade white bread and I used more toward the 2 3/4 cup end, but if you use store bought sliced bread it won't take as much.
You can omit the final topping of butter if you're worried about calories 😉
Happy Tuesday everyone! We survived Monday, and now that it is over I can say that it wasn’t that bad after all. Before I jump into the details behind the mouth watering pictures below, I’ll give you the short and sweet version of the how and why of Midwest Mash.
Colorado newbie and Iowa native. Those are the basics. My husband got his dream job out here in Boulder so we jumped ship from West Des Moines and planted roots here in the beautiful foothills about a month ago. We also recently got married on May 21, so we have had a wild ride the past few months – wedding, honeymoon (Turks and Caicos – I highly recommend), job quitting, job getting, selling house, sleeping on air mattresses, and fitting 1700 sq ft of
crap totally necessary things into a 2 bedroom apartment. I am a physical therapist waiting semi-patiently on my lovely license to get transferred, so in the meantime I am grateful to finally be able to spend time doing things that I have neglected since graduate school such as writing and cooking. Commuting 2 hours every day for work the past two years left me with gobs of time to day dream about cooking and exercising but very little time for the actual execution unless you count doing kegels and glut squeezes in the car while reaching for a bag of Chex Mix. Bear with me while I brush off the cobwebs on the writing and cooking fronts.
Our crazy fun wedding party. Professional Wedding Photography by Creative Concepts Photography
So my husband really wanted this blog to be called “Serve on Buns” so this first post is an ode to him. Plus, who doesn’t love a juicy, cheesy, makes your house smell like a restaurant, French Dip sandwich? We are lucky enough to get our beef directly from my grandparents’ farm in Nebraska which in my opinion always wins against store bought. The only downfall is having to blindly pick a roast from a stack of white paper lumps in the freezer. The odds were in my favor today because I picked an excellent, low fat hunk of meat. I’ll be honest, all it said was “roast” on it, so I have no idea what type of roast this is, but really, any kind will do for this recipe. You can even use sirloin steak if that’s all you have on hand.
(Recipe for Hidden Cauliflower Mashed Potatoes coming soon!)
Please head over to my about me section to get to know me and I would love for you to follow along with me on this crazy journey of food, exercise (when the motivation hits), and any other project or traveling venture I decide to take you on. This is my outlet for sharing my ideas and adventures as I get acquainted with my new Colorado life, so enjoy!
French Dip (Serve on Buns)
Meaty, cheesy, onion-y goodness on a bun
Apply olive oil generously to outside of roast. Coat with your seasoning mixture (feel free to ad lib here with flavors you enjoy).
Sear roast in a skillet on all sides 30-60 seconds until a nice brown crust forms.
Place your 2 cups of hot water and the onion soup mix into the crock pot. Transfer browned roast to crock pot.
Cook on low 4-6 hours or high 2-3 hours. NOTE: check the temperature often if able - you do not want to overcook your roast. For a medium roast, take it out when at 135 deg and let it rest until 145 deg. Thinly slice the roast against the grain OR pull apart with fork.
In a skillet over medium heat, caramelize onions and mushrooms in 2 Tbsp of butter. Once finished, place a serving of meat with a serving of the vegetables and cover with a piece of cheese. When cheese is melted, transfer to your hoagie.
For an added twist I use a red pepper mayo on the sandwich. It adds a nice kick of sweetness. (see recipe above)
Your au jus should be waiting for you in the bottom of the crock pot! No additional work needed for this. Indulge and enjoy!