Chicken Paprikash with Spaetzle - Updated and Foolproof

  This chicken paprikash represents years of updating/perfecting, and we finally got it exactly right. The lemon juice is what sets this version apart - it brightens the entire dish and prevents that heavy, one-note flavor that paprikash can sometimes have. Combined with fresh homemade spaetzle, it's the kind of meal that makes you feel like you're dining in a cozy European bistro.

 

 Ingredients:

 1 whole chicken cut up, 

S & P

2 T oil

3 T paprika plus 1 additional teaspoon

1 onion chopped

3 cloves of garlic, pressed

1 cup of chicken stock

1 heaping cup sour cream

2 heaping T flour

2 T lemon juice

Spaetzle Ingredients:

1 t salt

2 cups flour

1 cup water

2 eggs

Directions: 

Brown seasoned (S&P) chicken in a Dutch oven in two batches. Drain most of the grease, leaving about a tablespoon.

Saute the onions until soft. Add garlic and saute for a minute or two.

Add in paprika and chicken broth. Stir well and bring to a boil.

Add chicken back into the pot with remaining juices.

Cover and simmer 15-20 minutes until thermometer reads 160 degrees.

Remove chicken and set aside. 

Mix sour cream, flour, 1 teaspoon of paprika and lemon juice in a small bowl and stir into meat mixture. 

Add chicken and reheat to desired serving temperature.

 

Directions for Spaetzle:

Mix batter ingredients until smooth and let sit for 15 minutes.

 Boil 4 quarts of water and 1 T of salt. 

Spoon batter onto a large cutting board and using a chef's knife scraping the batter into the pot in long threads. 

When the noodles float, they are done.

The BEST Meatloaf - This is one of our best recipes.

This is it - the only meatloaf recipe you'll ever need, and I mean that completely. Using dried stuffing mix instead of plain breadcrumbs transforms everything about this dish, creating layers of herb flavor and the perfect texture. The combination of Worcestershire, sage, and dry mustard gives it this complex, savory flavor that makes even meatloaf skeptics ask for seconds.

  

Ingredients:

1 1/3 cups dried stuffing mix (Pepperidge Farms- get the herb flavored)

½ cup finely chopped onion

1 ¾ cup of milk

2 lbs. ground chuck

1 egg

4 t Worcestershire

1 ½ t salt

1/8 t dried sage

¼ t dry mustard

¼ t pepper

1 T McCormick's package of meat loaf mix, optional

 

Directions:

In a large mixing bowl combine dried stuffing mix and onion and 1 ¾ cups of milk. Soak 10 minutes.

Add all at once; 2 lbs of ground chuck, beaten egg, Worcestershire sauce, salt, dried sage, dried mustard and pepper and meatloaf mix if using.  Mix well. 

Reserve ½ of this mix to freeze or to make meatballs.

Bake at 350 for 45 minutes in a loaf pan.  When thermometer  reads 165 it is done.  Remove from oven and let sit for 15 minutes.

** I like to serve this with brown butter Lima beans. 

 

Dr. Pepper Taco Soup

What makes this taco soup so good is how all the flavors meld together during that simmering time - the ranch seasoning, taco spices, and that hint of Dr. Pepper create something really special. It's hearty enough to be a complete meal, especially when you load it up with cheese, Frito's, and sour cream. Plus it's perfect for feeding a crowd or meal prepping. Ina's cornmeal raspberry muffins are pictured. 

Ingredients:

1.5 lbs ground beef

1/2 medium onion chopped

2 (15 oz) cans tomato sauce  

1 (15 oz) can corn (drained)

1 (15 oz) can ranch style beans (drained)

1 (15 oz ) can diced tomatoes

1.5 oz taco seasoning

1.5 oz dry ranch dressing mix

6 oz can Dr. Pepper (beer works too)

1 t garlic salt

 

Directions:

Brown meat and onions in a large dutch oven, drain grease.

On low to medium heat begin adding the rest of the ingredients.

Simmer 20-30 minutes (lid on) letting the flavors blend.

Serve with grated cheddar cheese, fritos and sour cream.  

 

Fondue - Cheesy and Retro

 

This fondue brings back all the best of retro entertaining - it's cheesy, fun, and absolutely delicious. The blend of Gruyere, Fontina, and Gouda creates this smooth, flavorful base that's perfect for dipping everything from crusty bread to crisp apples. Plus there's something so cozy and communal about sharing fondue that makes any gathering feel special.

  Ingredients: 

 1/3 lb Gruyere

1/3 lb Fontina

1/3 lb Gouda

2 T cornstarch

1 cup dry white wine - Sauvignon Blanc

1 small-medium clove garlic, minced

1 T fresh lemon juice

1T brandy or Kirsch

1 t Dijon mustard

1/8 t nutmeg

Fondue Dippers; cubed French bread, broccoli florets, cauliflower florets, granny smith apple slices .

 

Instructions: 

Grate all of the cheeses. In a medium bowl combine the cheeses with the cornstarch, tossing thoroughly to coat.

In a fondue pot bring the wine, garlic and lemon juice to a simmer over medium low heat. Add the cheeses to the simmering broth, a little at a time, stirring well. Once melted and smooth, stir in brandy or kirsch, mustard and nutmeg.

Dip and enjoy!

Easy Peasy One Pot Mac and Cheesy

 

This easy one-pot mac and cheese is a game-changer - creamy, cheesy comfort food with minimal cleanup. The pasta cooks directly in the milk, which creates this naturally creamy sauce without any roux or multiple steps. The dry mustard and paprika add just the right amount of flavor depth to make it taste way more sophisticated than the effort required.

 

 

 Ingredients:

2 cups milk ½ pound pasta (elbow or shells) 1 t dry mustard ¼ t paprika ¼ t pepper 1 t salt 1 cup shredded cheddar cheese   Directions: In a medium pot combine the milk and macaroni.  Cover and bring to a boil over medium-high heat, then immediately lower to a simmer (as low as your stove can go).  Cook until pasta is tender, about 10-12 minutes, stirring occasionally to make sure pasta does not stick or burn. When the pasta has absorbed most of the milk, stir in the spices. If it looks dry add a splash of milk. Remove from the heat and stir in the cheddar cheese until smooth.