Back in the late 90’s I went through a body building phase. Now, when I say that, I don’t mean that I competed or anything but I did enter a contest with my then boyfriend, now husband for EAS. I don’t remember what “EAS” stands for and I don’t even know if they’re around anymore. Anyway, it was a transformation contest and I can’t even remember why we did it, honestly. The thing I do remember is that I made these for the first time during that contest. We were on a low-carb diet and basically ate meat, veggies and sugar free pudding. These Bacon Wrapped Artichoke Hearts are the only holdover from that “contest”.
Btw, we didn’t win and twenty years and five kids later, you’d wonder how I ever was in a contest like that to begin with. ha! Anyway, on with the recipe.
BACON WRAPPED ARTICHOKE HEARTS
1 7.5 oz. Jar Artichoke Hearts
1 Package Thick Cut Bacon
Preheat Broiler to 400 degrees and raise oven rack to the top level. Cover a cookie sheet with aluminum foil. Drain all marinade from the artichoke hearts and cut the bacon in half. Wrap one pice of bacon around each of the artichoke hearts and secure with a toothpick. Place in the oven and broil for 5 minutes. Remove from oven and turn artichokes over. Place back in the oven for 5-7 minutes or until bacon is crisp. Serve immediately.
We got this cookbook for our wedding almost 18 years ago, holy cow! Has it really been that long? I guess so. Anyway, we received this cookbook called -A Taste of Salt Lake- as a wedding gift from our ecclesiastical leaders when we got married. I have loved every recipe that I’ve made from this cookbook, especially this one. I’ve made this one so many times over the years that I’ve committed it to memory. I’ve also modified it a bit here and there to make it a more friendly for my little eaters, so this is the modified version that I currently use.
My sister also loves this recipe and so I’ve made it for her every year for about 12 years or so, with the exception of the years we lived in California and this year. I’ve yet to make good on my birthday meal for her (her birthday was in January)… Sorry Shauna, it’s coming, I promise.
Anyway, this one’s a keeper for sure. Enjoy!
4 Boneless Skinless Chicken Breasts, cut in half
1 10.5 oz. Can Cream of Chicken Soup
1 Cup Sour Cream or Mayonnaise
2 Tbsp Ground Curry
1 Cup Italian Bread Crumbs
1 Cup Shredded Parmesan Cheese
1/2 Cup Butter, Melted
3 Cups Cooked Rice
Preheat oven to 350 degrees. Spray an 11×8 baking pan with cooking spray, then lay chicken pieces side by side in the pan, they’ll be a bit snug and thats okay. In a medium bowl, combine soup and sour cream, add curry and stir until curry is well incorporated. Cover with aluminum foil and place in over for 30 minutes. While the chicken is baking combine bread crumbs and parmesan cheese, then set aside. Melt the butter in a small-ish bowl and set that aside as well. When the chicken comes out of the oven, uncover and pour the bread crumb mixture over the chicken, drizzle the melted butter over the top and place back in the oven for 20 more minutes. Serve over cooked rice.
Note: My family loves the sauce, so I usually go a little heavier on the sour cream to make more sauce than it calls for… I also purchase lite sour cream, which helps me feel a little better about the calories too.
When I was little my mom used to make lots of things that you had to put on top of noodles. I’m the youngest of eight and we had to stretch that food as far as it would go. It’s now a favorite that I’ve enjoyed for years and is super easy to make and takes less than 30 minutes to complete. You can make this with either ground beef or stew meat. If I’d had stew meat on hand I most certainly would have made it that way, but since I didn’t, improvising allowed me to used the ground beef instead. I believe that my kids wouldn’t have preferred it with the stew meat. I guess next I make it with stew meat, I’ll have to see if my theory is right and let you all know, until then here’s the recipe.
1 1/2 lbs. Ground Beef
1 8 oz. Container of Mushrooms, sliced
1/2 Onion, Chopped
1 Clove Garlic, pressed
1 10.5 oz. can Cream of Mushroom Soup
1 Cup Sour Cream
1 Package Egg Noodles (any width you prefer)
In a large skillet, brown ground beef until cooked through. Add onion and garlic and stir until onion is translucent. Add soup and sour cream, stir until well combined then let simmer until noodles are cooked through. Serve over noodles or just eat out of the pan, another thing I don’t do, promise.
What do you cook for the first recipe of your blog? The easiest thing you can think of, that’s what. *In walks Taco Soup.* I’ve been making this soup for years and it always surprises people when I tell them how it’s made, because it tastes like it should be much more complicated, but it’s not. Simply put, it’s a dump soup. You basically just open every can of beans and tomatoes in your cupboard and dump them into the soup pot. The results will make your guests think that you stood over your stove for hours, when in fact, it wasn’t more than 30 minutes. You’re Welcome.
1 lbs. Ground Beef
1 15.25 oz. can Corn
1 15.25 oz. can Black Beans
1 15.25 oz. can Pinto Beans
1 15.25 oz. can Tomato Sauce
1 28 oz. can Petite Diced Tomatoes
1 4 oz. can Chopped Green Chilies
1 Tbsp Dark Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Cumin
Salt and Pepper to Taste
1/2 cup Shredded Cheddar Cheese
1/4 cup Sour Cream
2 Tbsp fresh chopped cilantro
In a large soup pot, brown ground beef on medium heat breaking meat up into bite sized pieces. When ground beef is cooked thoroughly, add dark chili powder, garlic powder, onion powder, cumin and salt and pepper. Stir until spices are evenly distributed. Add corn, black beans, pinto beans, tomato sauce, petite diced tomatoes and chopped green chilies. Let simmer for 20 minutes or longer, stirring occasionally. Serve with cheddar cheese, sour cream, fresh cilantro and tortilla chips.
Note: The longer you let it simmer, the more infused the spices will become, so if you have the time, let that sucker simmer for an hour or more, stirring occasionally.