Thursday, June 27, 2013

Upside-Down Pizza and a Giveaway!

An easy and unique way to make a delicious pizza in less than 45 minutes! No yeast dough to make! Just a quick and easy batter that is poured over the sauteed pizza toppings and then baked in the oven until golden brown and bubbly! Everything is sautéed and then baked in one pan!

Upside-Down Pizza

2 Tbls. olive oil
1 green bell pepper, diced
1 large onion, diced
4 large cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. dried oregano
1 lb. 93% lean ground beef
2 Tbls. grated romano cheese
1 cup of homemade or jarred tomato sauce
2 cups shredded mozzarella cheese

Heat a 10-12" diameter, oven safe saute pan, on the stovetop to medium with olive oil.
When oil is hot, sauté the veggies with the seasonings until tender.
Then add in the 93% lean ground beef and cook and stir until well browned, breaking up the meat as you brown it.
Remove from heat and let cool for 5 minutes.
Then stir in 2 Tbls. grated romano cheese, tomato sauce and shredded mozzarella.
Evenly spread out the mixture to cover the entire bottom of the pan.
Preheat oven to 425 degrees F. And prepare the pizza batter below.

1 cup flour
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. garlic powder
2 large eggs
1 cup milk
1 tsp. olive oil

Whisk the pizza batter ingredients together in a bowl until well combined.
Pour slowly and evenly over the cooked pan ingredients, making sure to thinly cover it completely. Bake uncovered for 25 minutes. Sprinkle more grated romano cheese thinly over the cooked pizza batter and bake for another 5 minutes to lightly brown the cheese.
Remove from oven and allow pizza to cool and
 set for about 10 minutes before slicing and serving.
Serves 4 people

That large beautiful pan, used to make my Upside-Down Pizza, was manufactured by a

company named Gastrolux. They are well known in Denmark as the makers of high quality non stick cookware. Now they are making their mark in the US.

Because I'm a very active food blogger they approached me to ask if I would be willing to test their product. But that wasn't good enough for me...nooooo! I told the Gastrolux company that if I loved their cookware  enough to blog about it that I would like for them to offer a free pan to one of my readers! They were so sure of their product that they agreed! And now I can see why because their cookware is extremely well made and designed!

Gastrolux generously sent me their 12" diameter, two-handled, sauté pan! I decided to create this recipe using the pan so that I could see how well it performed on the stove top as well as in the oven! While sauteing the vegetables I noticed how evenly heated the large pan was, even though it overlapped the burner on my glass top range. The pan sizzled evenly from edge to edge! And the pan even preformed beautifully in the oven! All the edges of the pizza were evenly browned! The pan and lid can bake at temperatures up to 500 degrees F. Their single handled pans have detachable handles! A very cool feature for easy storage! And I love that the Gastrolux non stick coating is PFOA and PFOS free which means it doesn't contain any carcinogenic materials, as many other non stick cookware does.

 Now one lucky reader will get to have their own Gastrolux pan! All we need to do is get the word out by getting their new Facebook page at least 300 'Likes'! And leave a comment on their wall about my giveaway while you're there!  I'd also like you to follow them on Pinterest if you have a Pinterest account! That's it! Simple and easy! Then comeback here and leave a comment telling me which one of their pans you would like! That's right...Gastrolux is nice enough to offer one winner the pan of their choice!!! Very cool!!!

Now for the rules and links! 
One comment on this blog per person, stating your pan choice and pan size. Anonymous comments will not be accepted. US residents only. Leave your email address in your comment on this blog, or comeback here daily to see if you're a winner. Winner must respond here or by email (lilliancooks @ within 24 hours or a new winner will be chosen. Winner is chosen randomly, by me, using a random picker website.
Gastrolux Facebook page *HERE* ...'Like' their page and mention this giveaway there!
Gastrolux Cookware site *HERE*...Check out their product and find your pan choice and pan size!
Thank you Gastrolux for giving me the chance to try your fabulous sauté pan
 and for your generosity in this giveaway!
Good luck to all my readers!

UPDATE July 5, 2013
The Winner is...
UPDATE July 7, 2013
Sorry Zekecartman! You didn't respond in time!
The New Winner is...
Daniela Cirillo
Thank you to everyone who joined!
Stay tuned for other giveaways on my blog in the next few weeks!

Wednesday, June 26, 2013

Caprese Dip!

I'm a dip fiend! So I'm always coming up with new recipes for unique and delicious dips! Sometimes I like warm dips and sometimes I'm just in the mood for a easy, fresh, healthy, low fat, chilled dip! This one hits all the marks!

Caprese Dip

1 large slicing tomato, seeded, chopped and drained of excess liquid
1 clove garlic minced
2 Tbls. grated parmesan cheese
2 Tbls. extra virgin olive oil
2 Tbls. minced red onion
2 heaping Tbls. fat free cream cheese
1 oz, part skim mozzarella chopped
1 Tbls. fresh chopped basil
1 large pinch kosher salt
1 pinch ground black pepper
Crackers for dipping - I like plain unsalted

Put everything, except the crackers, into a food processor
 or blender and pulse until well combined.
Chill until ready to serve.
Serves 4 (about 8-9 ozs. of dip)


Tuesday, June 25, 2013

Cheesecake Dip!

I love a good sweet, creamy, cheesecake any day! But sometimes I just don't have the time to whip one up! And when my cheesecake craving hits, I want it fast! So, I went looking through my pantry and fridge to see if I could come up with a way to get an instant fix! I was very pleased with the results of my experiment!

This is exactly what I wanted! And it was delicious! In less than 10 minutes I was enjoying this with a cup of coffee! I almost couldn't stop eating it!

Cheesecake Dip

8 oz. container of cream cheese - I used fat free
1/2 heaping cup of granulated sugar
1/2 cup of light cream
1 tsp. pure vanilla extract
1 box vanilla wafer

In a bowl mix together the granulated sugar, light cream and
 vanilla extract until sugar dissolves.
Then add in the cream cheese and mix until smooth.
Pour into a serving bowl,
dip vanilla wafers and eat! Or chill until ready to serve.

Monday, June 24, 2013

Amazing 4 Ingredient Slow Cooker Chicken!

This is one of those seriously scrumptious easy meals that you just want to gobble up and lick the plate clean! And the best part is how easy it is to make and contains easy to find ingredients!! Prep time is 5 minutes! And you don't even have to defrost the chicken!  This is a sweet and savory hearty dish that can be served with so many different side dishes such as egg noodles, rice, mashed potatoes, polenta, couscous or any other starch of your choice! Or just pair it with a vegetable such as broccoli or green beans! You can't go wrong with this heavenly chicken dish!

4 Ingredient Slow Cooker Chicken

4 boneless skinless chicken cutlets - Mine were frozen
1 1/2 cups apricot preserves -I used 3/4 apricot+1/2 cup blackberry+1/4 cup strawberry
1 cup French salad dressing - I used lite (don't use Russian because it's too sweet)
1 envelope dry onion soup mix

Place chicken cutlets at the bottom of the slow cooker.
Mix together the remaining ingredients and pour over the chicken.
If using frozen chicken, cook on low for 6-7 hours. If using defrosted chicken, cook on low for 3-4 hours.
When done cooking, if you want to thicken the sauce, remove 1/4 cup of the sauce from the slow cooker and whisk together with 2 tablespoons of cornstarch. Then pour back into slow cooker and mix well.
You can leave the chicken breast whole or cut them into bite sized pieces or shred the chicken before serving.
Serve with egg noodles, rice, polenta, mashed potatoes or just with a green vegetable like broccoli or green beans.
Serves 4-6 people


Saturday, June 22, 2013

Garlic and Lemon Chicken with Green Beans and Potatoes!

This is one of those easy baked meals that you just assemble and forget about until it's dinner time! Everything bakes in one pan! Lots of flavor with little favorite kind of recipe! This recipe was posted on my Facebook wall by my friend Chip Stanley! I loved this recipe but thought the lemon was a little strong, so I'm writing it the way I would make it, using half the amount of lemon!

Garlic and Lemon Chicken with Green Beans and Potatoes

6 Tbls. olive oil
1 lemon -thinly slice half and juice the other half
4 large cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 lb. green beans, trimmed
6 small red potatoes, quartered
4 bone-in, skin-on chicken breasts

Preheat oven to 400 degrees.
Coat a large baking dish or oven safe skillet with 1 Tbls. olive oil.
Arrange the lemon slices in a single layer
at the bottom of the baking dish or skillet.
In a large bowl combine the remaining olive oil,
lemon juice, garlic, salt and pepper.
Then add the green beans and toss to coat.
Using a slotted spoon remove the green beans
 and arrange them around the edge of the baking dish or skillet.
 Add the potatoes to the same oil and toss to coat,
 then remove with a slotted spoon and arrange the potatoes
 ontop of the green beans around the edge.
Place the chicken in the same bowl with the oil and coat the chicken.
Remove and place the chicken ontop of the lemon slices skin side up.
Pour any remaining oil ontop of the chicken.
Roast uncovered for 60 minutes. Remove the chicken and continue to roast for 10 minutes more or until potatoes are tender. Place a chicken breast on each of 4 serving plates and divide the potatoes and green beans equally.
Serve warm.


Thursday, June 20, 2013

Campfire Banana Boats!

This is a great summer time recipe because it's made on the grill or campfire! But this can also be made in the oven! I loved this and will be making it many more times because I want to experiment with lots of different toppings! The possibilities are endless! The main toppings are marshmallows and chocolate chips! Then just add whatever else you like!

I love how the banana meat becomes soft and the toppings get all gooey and melted! Just dig in with a spoon and enjoy! But don't eat the banana peel...yuk! Here are the 2 different toppings I used! Sliced almonds in the top photo and peanut butter in the bottom photo! Both were equally yummy!

I found this recipe on it was called 'Campfire Banana Splits', but I'm calling them 'Banana Boats' because that's what they look like! This is a 'must try' recipe!

Banana Boats

Mini Marshmallows
Mini Chocolate Chips

Other Toppings Suggestions:
Sliced Almonds or other nuts
Peanut Butter
 Maraschino cherries
M & M's
Favorite Candy Bars - chopped

Heat grill to medium.
Oil or spray a piece of tin foil with non stick spray. The foil should be large enough to completely cover the banana.
Cut banana lengthwise but do not go all the way through the other end.
Lay the banana on the tin foil.
Fill the banana with mini marshmallows, sprinkle with mini chocolate chips,
then top with other toppings of your choice.
Fold up the tin foil covering the banana completely.
Place on grill or in campfire with filled side facing up and cook for
 about 5 minutes, just to melt chips and marshmallows.
When cool enough to handle, unwrap foil and eat banana boat with a spoon! not eat the banana peel!


Wednesday, June 19, 2013

Simple and Crisp Trail Mix

I love snacking on food that not only tastes good but is good for me too! It makes me feel good about what I'm eating while it cures my need to munch! Sometimes my snack ends up being a quick meal when I'm in a for breakfast!

Having an easy homemade trail mix is so much better than store bought because it's made with only the things I want! Some store bought trial mixes contain items that don't appeal to me and that aren't really healthy like pretzels, or salty peanuts! And for some reason store bought trial mixes usually have stale, hard, raisins in them...not appealing at all!

My trail mix recipe was inspired by the makers of this delicious new product called Simple and Crisp. These are thin sliced organic dried fruit. They sell individual packs of apple, pear, orange and blood orange. This is a totally 'guilt free' snack because it is just fruit...nothing else. The fruit is so thinly sliced and dried to the perfect crispness. I was given a few samples of their yummy product so that I could try to come up with a new way to serve them. The first thing that came to my mind was a trial mix because I wanted to stay in tune with the healthiness of their product! These Simple and Crisp fruits slices were perfect in my trail mix recipe because they added just the right amount of fruit flavor and brought the crunch factor up a notch...which is always a good thing when it comes to snacks!
Photo from the 'Simple and Crisp' website
You can find Simple and Crisp in many stores across the US. Or you can order online! Check out this product and all the different pairing ideas on Facebook ...Twitter...Pinterest...and Instagram

Here is my pairing idea using Simple and Crisp in a trail mix! This is fiber cereal lightly coated with semi-sweet chocolate, cinnamon and honey. Then tossed together with roasted sliced almonds and the fruit crisps! So much munchy, crunchy goodness, but good for you too!

Simple and Crisp Trail Mix

1 Tbls. honey
1/2 tsp. ground cinnamon
1 cup Fiber cereal - I used Fiber One brand original
2 Tbls. semi-sweet mini chocolate chips
8 slices Simple and Crisp apple slices - broken into pieces
8 slices Simple and Crisp pear slices - broken into pieces
1/2 cup roasted sliced almonds

Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper.
In a medium size bowl mix together the honey and cinnamon.
Then mix in the fiber cereal and semi-sweet chocolate chips.
Stir to coat the cereal thoroughly.
Pour onto the parchment lined cookie sheet and bake for 5 minutes.
Remove from oven and mix to coat the cereal with the melted chocolate.
Bake again for 3 minutes.
Remove from oven and stir again. Then let cool completely.
After cooling, break into pieces and add in the Simple and Crisp fruit pieces along
with the sliced roasted almonds. Now munch away and enjoy!
 If you have any trail mix remaining, store in an air tight container.


I also decided to use these fruit crisps as a topping for my husbands oatmeal! He eats oatmeal every morning! He usually just tops his oatmeal with ground cinnamon and honey, but this time I surprised him and put some crumbled Simple and Crisp fruit slices on top also! He absolutely loved it! It added just the right amount of fruit and crunch to his usual boring oatmeal! I think this is going to be his new way to eat breakfast!




Tuesday, June 18, 2013

3 Ingredient Cobbler!

I was so interested in this recipe because it just seemed too good to be true! I was shown this recipe by my Facebook friend, Chip Stanley, when he posted on my wall!

The original recipe didn't work as well as I thought, so I tweaked it slightly with great results! The recipe says to put frozen fruit on the bottom of a baking dish and sprinkle boxed cake mix and diet lemon/lime soda on top. Then bake! Well, you really need to stir the cake mix with the soda in a separate bowl first, then pour it on top of the frozen fruit
 because if you don't, the cake mix stays powdery on top of the finished cobbler!

My sister tried this recipe and used berry flavored seltzer instead of lemon/lime soda! She said it was so much better with the seltzer because it wasn't overly sweet! So on my second try I did the same thing and I was just sweet enough!

So with these minor adjustments this is a VERY good and VERY easy cobbler! I will always keep these 3 ingredients in my house in case unexpected guests drop by...or in case I get a cobbler craving!

3 Ingredient Cobbler

20-24 ozs.. frozen fruit of your choice - I used blueberries. Do not thaw!
1 boxed white cake mix - do not prepare the cake mix. Just use it as is.
12 ozs. seltzer (carbonated water) - I used berry flavored, but use what you like, even plain.

Preheat oven to 350 degrees.
Place frozen fruit (do not thaw) evenly in the bottom of a 9x13 baking pan.
In a medium sized bowl, lightly mix together the powdered cake mix and seltzer.
Pour over the frozen fruit and bake uncovered on center rack
for about 55-60 minutes or until golden brown.
Serve warm. Goes great with a scoop of ice cream on top.
Serves 9-12 people

UPDATE June 24, 2013

A commenter named Angelia Huntley was kind enough to post this...

Well mine just came out of the oven I used fresh blueberries and Sparling Blackberry Raspberry flavor Seltzer water. The berries burst with goey flavor and the cake light and delicious. This is a keeper cant wait to try with canned peaches.

put the berries in botton of my glass pan mixed the seltzer and white cake mix topped the berries with the cake mix and baked for about 35 40 min um um good

So for everyone who asked if this can be made with fresh fruit instead of frozen, the answer is a big YES! Thank you Angelia Huntley!

*~*~*~*~* UPDATE *~*~*~*~*
Sept. 6, 2013

I am so happy to announce that this recipe was chosen as one of the 'Top 10 Recipes for August 2013' on the All Free Casserole Recipes website! It was one of the 10 most popular recipes in their Newsletter! Check out that site and subscribe to their Newsletter to receive all their delicious casserole recipes, free, to your email inbox.


Monday, June 17, 2013

Onion Pie

Here is another savory pie that I tried and loved! There is a lovely contrast of flavors with the sweet onions and the buttery cracker crust! I couldn't stop eating this pie! And it's so VERY so easy to make! It only takes about an hour from start to finish! 
This recipe was posted by a cook known as MMB...I found her recipe on the cooking site formerly known as 'The Mixing Bowl' it's known as 'Better Recipes'
I forgot to mention that I added about 3 slices of cooked, crumbled, bacon, to my onion pie because I love the hint of smokey flavor with the other ingredients in this pie!
Onion Pie


1 sleeve of saltine crackers or Ritz brand butter crackers

5 Tbls. butter, melted
2 1/2 cups thinly sliced onions
2 Tbls. corn oil
2 large eggs
3/4 cup milk - I used 1% low fat
a pinch each of salt and pepper
1/4 cup grated parmesan cheese
3 slices of cooked and crumbled bacon

Preheat oven to 350 degrees.
Combine crackers crumbs with melted butter in a 8" pie pan.
Press the crumb mixture firmly into the pie pan, covering the bottom and sides.
Bake pie crust for 8 minutes. Let cool.
In a small skillet, sauté onions in oil until tender. Toss in cooked bacon.
Put into the cooked pie crust.
Mix together eggs, milk, salt and pepper and pour over onions.
Top with grated cheese and bake at 350 degrees for 45 minutes.
Serve warm.
Recipe adapted from MMB @ Better Recipes

Friday, June 14, 2013

BLT Dip...My New Favorite Dip! And Low Fat Too!

I am so excited about this new dip I discovered!!! I love BLT' this dip is right up my alley! I often use it as a sandwich spread! It's so much easier to just have this dip all ready to go instead of assembling a traditional BLT sandwich every day! And believe me, you will want to eat this every day! I found this recipe on the Hormel website! The only changes I made was to use 3/4 cup mayonnaise(low fat) instead of a full cup and I used turkey bacon. I also used fat free sour cream! I made this recipe as lean as possible but it still tasted amazingly good!


3/4 cup mayonnaise - I used low fat
1 cup sour cream - I used fat free
1 cup Hormel® Real Crumbled Bacon (I used turkey bacon), plus extra for garnish
1 cup diced tomato, plus a little extra for garnish 
1 cup shredded lettuce
Assorted crackers

In a bowl combine the first 4 ingredients.
Spoon the mixture into a serving bowl or platter.
Chill until ready to serve.
Before serving sprinkle lettuce around the edge of the dip.
Also sprinkle with extra diced tomatoes and bacon.
Serve chilled with assorted crackers or use as a sandwich spread.
Serves 10-12
Recipe adapted from Hormel

Thursday, June 13, 2013

Caprese Stuffed Tomatoes!

With the warm summer days approaching I'm always looking for new cold dishes to prepare! I love fresh tomato recipes, especially when garlic and mozzarella are involved! So I came up with this cute and delicious way to serve a caprese salad!
Caprese Stuffed Tomatoes

4 medium sized tomatoes
4 Tbls. minced red onions (about 1/2 of a small red onion)
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbls. chopped fresh basil
2 Tbls. grated parmesan cheese
4 0zs. of mozzarella cut into very small cubes

Wash tomatoes and slice off the very top stem side.
Remove the hard center core at the very top.
Using a pairing knife gently remove the insides of the tomatoes,
 being careful not to puncture the sides of the tomatoes.
You want to leave a thin wall of tomato flesh
so that the tomatoes don't fall apart or collapse.
Chop the tomato parts, that were removed from the inside of the tomatoes
and place them in a medium sized bowl with the remaining ingredients.
Mix well and chill for about 1 hour.
Then place equal amounts of the filling into each tomato and serve cold.
Serves 4

Tuesday, June 11, 2013

The Best Marinade for London Broil!

I don't usually eat grilled London broil because it just never has enough flavor for me! Well, that was until I tried this marinade! It is PERFECT! Now I make this often! Even in the winter when my barbecue is covered with snow! I just dig it out and grill this up! I crave it! This reminds me of a very tasty beef souvlaki!
The Best Marinade for London Broil

4 large garlic cloves minced
4 Tbsp balsamic vinegar
4 Tbsp fresh lemon juice
3 Tbsp Dijon mustard
1 1/2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp dried red pepper flakes
2/3 c olive oil
2 to 21/2 lb London broil
In a bowl whisk together marinade ingredients until combined well.
Put London broil in a large resealable plastic bag and pour marinade over it.

Seal bag, pressing out excess air, and set in a shallow dish.
 Marinate meat, chilled, turning bag once or twice, overnight.
Remove marinated London broil from bag and discard marinade.

 Grill the meat as usual.
When meat is done grilling remove from grill and let rest
 for 10 minutes before slicing.
Serve warm. 

Recipe from Susan Day @

Monday, June 10, 2013

Chicken Capricciosa

This is one of my favorite chicken dishes to order from my local Italian restaurant!
 Capricciosa means 'fickle' or 'whimsical'. Which explains this dish because the breaded and baked chicken cutlet is served warm, but the bruschetta/mozzarella topping is cold! I love that contrast!

This is a very light but filling dish! Very easy to make also! You can prepare the bruschetta up to a day ahead, then just bread the chicken cutlets, bake and top with the bruschetta and some chopped mozzarella! You can also do this with veal cutlets!

Chicken Capricciosa

For the Bruschetta:
4 large tomatoes, seeded and chopped
1/2 of a small red onion, minced
1/4 cup extra virgin olive oil
2 Tbls. fresh chopped basil
3 large cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. pepper
2 Tbls. grated parmesan cheese

Mix all the above ingredients together, cover and chill for at least 1 hour or overnight.

6 boneless skinless chicken cutlets
2 cloves garlic, crushed
1/2 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
2 Tbls. fresh chopped parsley
3 cups plain breadcrumbs
8 oz. mozzarella, cut into small cubes

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or greased tin foil.
In a shallow dish large enough to fit a cutlet, mix together the olive oil,
 crushed garlic, salt, pepper and parsley.
In a same size separate shallow dish, pour the breadcrumbs.
Coat each side of each cutlet with the oil mixture, then coat with the breadcrumbs.
Place all the breaded cutlets on baking sheet
 and bake uncovered on middle rack, for 30-35 minutes or until lightly browned.
Remove from oven and top with chilled bruschetta. Then top with cubed mozzarella.
Serves 4-6


Monday, June 3, 2013

Crunchy Smokey Pork Chops

This recipe below was born from my cravings! I love any food that is smoked or has a smokey flavor! I crave smokey foods ALL the time...I must have been a cave woman in another life!
So I went into the kitchen and made this for dinner! It was a huge hit with my family! My recipe won a 'Blue Ribbon' and was a 'Featured' recipe on the 'Just a Pinch' cooking site.

Crunchy Smokey Pork Chops

6 - 8 thin cut, bone in, pork chops
1/2 c flour, for dredging
3/4 c dijon mustard
1/2 c dry white wine - I used chardonnay
3 clove fresh garlic - crushed
2 tsp liquid smoke flavoring
3 c panko bread crumbs
3 tsp onion powder
1 1/2 Tbsp parsley flakes
1 1/2 tsp kosher salt
1/2 tsp black pepper

Place flour into a plastic freezer bag.
In a shallow dish, mix together the next 4 ingredients.
In a sepreate freezer bag, mix together the last 5 ingredients.
Preheat oven to 400 degrees F.          
Line 2 large baking pans with parchment paper.
Coat each pork chop with flour, then with mustard mixture and then with breadcrumb mixture.
Place on the baking sheets and bake on center rack for 40-45 mintues or til well browned.
When I make this recipe I always use 8 thin cut, bone-in pork chops because my family of 4 always eats 2 pork chops each. You can easily cut this recipe in half if you don't want to make that many pork chops! But pork chops that are 'thin-cut' and 'bone-in' don't have alot of meat, so you may want to make the full recipe if your serving more than 4 people.


Saturday, June 1, 2013

Chili Stroganoff

I enjoy making other peoples recipes more than trying to create my own! Although sometimes I end up tweaking someone's recipe so much that it becomes a totally different recipe! I call that a 'Super Tweak'...sounds like 'Super Freak' doesn't it? Now try to get that song out of your head!

But once in a while I will get a craving for something! That's when I start creating my own recipes! So, most of my own recipes that I post are created from those super tweaked recipes or from my cravings!

This next recipe was born from a  super tweaked recipe that I found on Also the recipe ended up winning me my 4th Blue Ribbon on the 'Just a Pinch' cooking website! The 'Just a Pinch' kitchen crew tried my recipe and loved it so much that they thought it was ribbon worthy! I love it that they do that for their members!

This dish tastes just like what I named it! So if you love chili and if you love beef stroganoff, then you will love this recipe!

Chili Stroganoff

1 lb 90% lean ground beef
1 c salsa, mild
1 green pepper-chopped
4 green onions-chopped (reserve about 1/4 cup to garnish)
1 large clove garlic-minced
1/2 tsp kosher salt
1 Tbsp chili powder
1/2 tsp ground cumin
1-4 oz can chopped green chilies
8 ozs. wide egg noodles
1/2 c sour cream
1/2 c shredded munster cheese-or cheddar
1 beefsteak tomato-sliced thin or chopped

In a large nonstick skillet, cook and stir ground beef until browned with garlic, green onions, green peppers and all seasonings.
         Stir in salsa and green chilies. Simmer for 10 minutes.
Meanwhile, cook egg noodles in boiling salted water until al dente. Drain and set aside.
Serve meat mixture over noodles with sour cream and shredded cheese on top.
 Garnish with tomatoes and green onions.
Serves 4