Tag: comfort food

Beef Tips

beef tips

Here’s a super easy comfort food recipe for you with just five ingredients! The recipe dates back to my 93-year-old great aunt ‘Nanny’, who is a wonderful cook. Nanny’s husband J.E. worked at a grocery store in Odessa as the manager of the meat department.

One day, a customer at the grocery store where J.E. worked asked for some beef tips from behind the meat counter. As J.E. weighed and packaged them up for her, he asked what she was making and she told him about this beef tip recipe.

After trying out the the lady’s recipe for beef tips, J.E. and Nanny felt it still needed something. I’m not sure if it was Nanny or J.E.’s idea, but someone suggested adding one tablespoon of soy sauce, and thus we have the beef tip recipe below!

beef tips

Something about savory beef tips in a creamy celery-mushroom soup served over rice just screams comfort. That first week after Harper was born, my mom came over to my house and made this beef tip recipe for me, Matt, Paula and Tony (who where also helping), and my dad. I think she doubled or tripled the recipe, and we all loved it.

Serve the beef tips over rice, and alongside green beans and a hot roll.

baby

Can you believe how much Harper has grown? She’s already closing in on one year old!

baby

Enjoy!

Beef Tips
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb. beef tips or strips
  • 1/2 cup onion
  • 1 Tbsp. soy sauce
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 1/2 cans of water (less if you want thicker)
Instructions
  1. In a large pot over medium-high heat, brown the beef with the onion.
  2. Add soy sauce, cream of celery soup, cream of mushroom soup, and water.
  3. Simmer for 1 hour on the stove, or bake at 300-325 degrees for 1 hour.
  4. Serve over rice.

 

Stovetop Chicken Spaghetti

Stovetop Chicken Spaghetti

The first Aggie football game against the South Carolina Gamecocks was this past Thursday, and we couldn’t have been any more pumped!

Since Matt’s dad and uncle were coming over to watch the game at our house, I figured I’d make them a tasty and not necessarily healthy meal. 🙂

Chicken spaghetti is one of those comfort foods that is a crowd pleaser. I’ve made the Pioneer Woman’s chicken spaghetti before, but wanted something a little different this time.

I found this recipe on Pinterest, and liked how only one pot was needed to make this meal, and it didn’t involve the oven.  It was absolutely delicious and made a ton!

Matt, his dad Tony, and his uncle Rusty filled their plates completely with the chicken spaghetti, and even after going back for seconds, we STILL had tons of leftovers. I put one small dish of leftovers in the fridge to eat for the rest of this week, and a larger dish in the freezer for a meal to have later on.

Serve the chicken spaghetti with crusty bread and a salad, and you’ve got yourself a meal! Plus, how could you forget dessert? I made Matt’s all-time favorite 4-Layer Pudding Dessert.

Yum!! Can’t wait for more football and good food to come this fall season!

Stovetop Chicken Spaghetti
Saute onion, bell pepper and butter in a large pan.
Stovetop Chicken Spaghetti
Add Rotel, chicken, and soups and mix thoroughly.
Stovetop Chicken Spaghetti
Add cooked spaghetti and velveeta cheese. Cook until cheese is melted.
Stovetop Chicken Spaghetti
Serve immediately with a side salad and crusty bread.

Stovetop Chicken Spaghetti

Enjoy!

Stovetop Chicken Spaghetti
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
  • 2 – 2 1/2 cups cooked, cubed
  • 1 lb velveeta cheese
  • 1 can Rotel, original
  • 1 lb spaghetti pasta
  • 1 stick butter
  • 1 can cream of chicken soup (I used 98% fat free)
  • 1 can cream of mushroom soup (I used 98% fat free)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper to taste
Instructions
  1. Boil spaghetti pasta in water according to package directions. Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
  2. Melt the butter in the same (empty) pot and sauté the onion and bell pepper.
  3. Add Rotel, soups, cooked chicken, and spaghetti to the sautéed onion mixture, one at at time, and gently mix together.
  4. Add velveeta and stir together, mixing well. Add salt and pepper to taste.
  5. Heat until cheese in melted thoroughly, stirring occasionally to keep from scorching.
  6. Serve immediately.