Goulash

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Look at this adorable card she made for Jeremiah’s birthday. He LOVES Minions and Stuart is his favorite.

My mother-in-law is super creative. She quilts and scrapbooks. Never a holiday goes by that we don’t receive a handmade card. So, I knew Lynn could take an item I found at a craft show and help me replicate it for our wedding favor.

Starbucks

We did our first look just outside the Starbucks in the Kansas City Overland Park Marriott. It was the venue of our wedding. Photo by: Joseph Sands Photography

Jeremiah and I went on our second date to Starbucks. It was after dinner at Bonefish Grill. We often debate if our first kiss was in the parking lot of the restaurant or at Starbucks. But we know we sat on the patio and talked for hours. Since we both love coffee, we go to Starbucks a lot for dates, meetings, or working on projects. Sometimes, it’s even motivation to workout. We also had three Keurig makers at one time. On any given day, we probably have between 100-150 K-cups in our apartment. What can I say, we like variety? That said, we do have our favorite flavors of coffee.Starbucks2

Lynn examined the sample I gave her and listened for my vision of having “Love is Brewing” and “Mr. & Mrs.” on each of our favorite kinds of coffee. Lynn searched the internet for a template and a video tutorial. Then, she made a template. Her scrapbooking friends even sent her some tools to add a little extra to the design. The next step was trips to Jo-Ann’s and Michaels. (Lynn is also price conscious so she helped me find some coupons to save us some money on the purple paper.) She scored all the paper so all we had to do was assemble them. It sounds simple but we spent almost an entire day making 60 of these K-cups. My sister and her friend Susan also joined us late in the day to finish the project.

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The “Mr.” was Donut Shop Regular. The “Mrs.” was Gloria Jean’s Hazelnut. We also made some without coffee for people like my mom who have a Keurig but don’t drink coffee.

 

This adorable little piece cost us about $1 each to make.

Today’s recipe comes from Lynn. Both our mothers forgot to bring recipe cards to the wedding but we knew what recipes we wanted them to share. Jeremiah was like, “I love my mom’s goulash.” I was like “I hate goulash.” He was like, “You have to try my mom’s recipe, it’s soooo good.” When I think of goulash, I think macaroni noodles with barely any meat and tomato sauce scooped with an ice cream scoop onto a lunch tray. Thank you, school lunch ladies, for making it so bland and gross looking. But I have to admit, Lynn’s recipe is really good. It has cheese. That’s what was missing in the version I had eaten in elementary school.

We don’t know for sure if the recipe is from his Oma (Grandma Martin) but we are guessing that his Oma probably made some sort of goulash as Lynn was growing up. Lynn’s parents meet in Germany as her father was stationed there in the military. In fact, I think Lynn didn’t move to the states until she was six years old. Goulash is typically a Hungarian dish but there are German versions too.

I’m really proud of Jeremiah because he made this dish all by himself. I was running late getting home from work so he started cooking without me. Normally we tag team cooking. I will tell you though to pay attention to the words “cooked macaroni”. Jeremiah didn’t know pasta doubles in size. So, needless to say, we then had some extra noodles cooked for another dish. He thought it was a little cheesier than his mom makes it but I thought it was just perfect.

Hamburger Goulash by Lynn Slater
IMG_01071 lb. ground beef
½ c. chopped onions
½ tsp. salt
3 c. cooked elbow macaroni
1 can (16 oz.) diced tomatoes
1 T. chili powder
½ tsp. pepper
2 c. Velveeta cheese cubed

Brown beef and chopped onion. Add spices and tomatoes. Add cooked macaroni and cheese. Cook until cheese melts.

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Turkey Leftovers

Sure, who doesn’t love a traditional turkey dinner on Thanksgiving? In my family, that means both turkey and ham. My nephew prefers ham and my grandfather won’t eat bird meat. With six people eating this feast, it leaves a lot of leftovers. My question after eatting leftover for a day or two is: what else can I make with? Below is a recipe from the December2013/January 2014 issue of Taste of Home’s Simple and Delicious that my family will be trying.

Turkey cordon bleu

Photo from Taste of Home website

Turkey Cordon Bleu Casserole by Kristine Blauert
2 c. uncooked elbow macaroni
2 cans cream of chicken soup
3/4 c. milk
1/4 c. grated Parmesan cheese
1 tsp. prepared mustard
1 tsp. paprika
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. sage
2 c. cubed cooked turkey
2 c. cubed fully cooked ham
2 c. shredded part-skim mozzarella cheese
1/4 c. crushed butter flavored crackers (I’m using Ritz – they are Brock’s fav)

Cook macaroni (or pasta of your choice) according to the package directions. Meanwhile, mix soup, milk, Parmesan cheese, mustard, and seasonsing together. Add meats and mozerella cheese. Drain pasta and add soup mixture. Pour into a 13 x 9 pan and top with crackers. Bake uncovered at 350 degrees for 25-30 minutes.

Notes:

  • You can cover and freeze this casserole. Thaw in the fridge overnight and bake as directed.