Egg Noodle Casserole

I don’t really have any commentary on this post. It was an easy pasta dish that tasted great.

Egg Noodle Casserole

2 cups egg noodles
1 egg
1/2 tbsp heavy cream
1/2 tsp Dijon mustard
1 green onion stalk, sliced
1/2 cup pepper jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/4 cup parmesan cheese, shredded
1/4 cucumber, diced
1 1/2 oz ground beef
1 sausage link, of your choice


1. Heat oven to 350. Grease a casserole dish.

2. Boil noodles according to the package directions. Drain and set aside.

3. In a small pan, saute sausage, ground beef, and zucchini until the meat is cooked and the zucchini is soft.

4. In a small mixing bowl, mix eggs, cream, mustard, and some salt and pepper.

5. In a medium mixing bowl, add noodles, sausage, ground beef, zucchini, green onion, cheddar, pepper jack, half the parmesan, and the egg mixture. Mix well so everything is covered with the egg mixture. Top with the remaining parmesan.

6. Bake for 30 minutes.

* serves 3
* Shared with Presto Pasta Nights hosted by Culinary Vibes

Baker’s Edge Lasagna

For Christmas my boyfriend bought me a Baker’s Edge lasagna pan. I’ve been entirely intimidated to use it, so up until this lasagna dish it’s been sitting collecting dust. I shouldn’t have been so nervous about using it, because I’ve now decided it actually makes making lasagna a lot easier. Doing the layers was easier, serving it was easier . . . It really simplified the lasagna process. I’m glad I finally got over my baker’s edge anxiety and I will definitely be using this lasagna pan here on out!

I decreased the amount of beef in this recipe significantly, because I didn’t want to have to buy more so I just used all I had. But I don’t think that hurt the dish and actually may have helped it more.

Baker’s Edge Lasagna

15 oz ricotta cheese
1/2 cup Parmesan cheese
2 eggs
1 tsp dried oregano
1 tsp dried basil
4 cups pasta sauce
1/4 lb ground beef
12 lasagna noodles, uncooked
6 cups shredded mozzarella


1. Preheat the oven to 375.

2. In a bowl combine the ricotta, Parmesan, eggs, oregano, and basil. Mix together well. In another bowl mix together the ground beef and the pasta sauce.

3. Spray the baker’s edge lasagna pan with cooking spray. Spread 1/4 of the meat mixture on the bottom of the pan. Layer one noodle in each section of the pan. Top with 1/2 ricotta, 1/4 meat sauce, and 1/3 of mozzarella. Repeat the process again, beginning with the noodles.  Top with the last four noodles, the sauce, and the mozzarella cheese.

4. Cover the lasagna with aluminum foil. Bake for 55 minutes. Uncover and bake for an additionally 10 to 15 minutes.

* serves about 8
* 569 calories per serving
* Shared with Presto Pasta Nights hosted this week at Bricole, Food of the Month Club, and What’s Cooking Wednesday

Brie and Brisket Tacos with Mango Barbecue Sauce

I saw this recipe sometime back and it initiated a drool fest. I can’t usually make mango dishes because Matt is allergic to many raw fruits – mangoes, avocados, pears, apples . . . basically, lots of stone fruits. However, if you take those raw fruits and cook them he’s not allergic to them anymore. We’ve done some research on it and basically it’s an enzyme in the fruit he’s allergic to that gets cooked out. Because of this I rarely get to eat avocado and I rarely get to eat mango. When I saw this recipe I was so happy because the mango was cooked!

If you read this, will you share recipes with me that you’ve enjoyed that have included cooked mango and avocado? I know of dishes for the pear and apple, but the mango and avocado are much desired in my diet but also avoided.

Anyway, this mango barbecue sauce did not cause an allergic reaction in him! The brisket was absolutely delicious. The brie on the taco was so fancy and tasty.

Brie and Brisket Tacos with Mango Barbecue Sauce


3 lb brisket
ground black pepper
garlic powder
ground chili powder
20 oz Dr. Pepper

MANGO CHUTNEY (needed for sauce) 
1 tbsp olive oil
1/3 cup yellow onion, diced
1/4 jalapeno, minced
3 cl0ves garlic, minced
3 tbsp cider vinegar
juice from 1 lemon
1 tsp Worcestershire sauce
2 tbsp brown sugar
pinch of ginger
pinch of curry powder
1 mango, peeled and cut into 1/2-inch cubes
1/4 cup raisins
1 cup water

1 1/2 tbsp olive oil
1 medium onion, diced
1/2 cup ketchup
2 tbsp lemon juice
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp mustard
1/4 cup of mango chutney

8 taco shells
8 oz brie, thinly sliced



1. To make the brisket, rub the meat with salt, pepper, garlic powder, and chili powder. Place in the slow cooker and pour the Dr. Pepper over the top. Set on low and cook for 8 hours.

2. Once done, remove from the slow cooker and let sit for 10 minutes. Slice the brisket against the grain.


1. Heat the olive oil in a saucepan. Add the onions and saute until translucent. Add the jalapeno and garlic an cook for 1 more minute.

2. Whisk together the vinegar, lemon, Worcestershire sauce, brown sugar, ginger, and curry powder.

3. Add to the onions. Add mango, raisins, and water. Bring to a boil and then reduce to medium-low. Cover and simmer for 20 minutes.

4. Using a spoon smash the mangoes. Cook uncovered until the liquid has reduced.


1. Heat the olive oil in a saucepan. Saute the onions for 5 minutes.

2. Stir in the remaining ingredients and cook for 5 minutes.

3. Pour into a food processor and pulse until well combined.


1. Put meat in each of the taco shells. Top with barbecue sauce and cheese.

* serves 8, but with extra meat left over
* Shared with F.O.T.M.C. at La Cocina de Leslie and Simply Delish at KB and Whitesnakes Home

Beef Stew

This month Food ‘n Flix was hosted by La Cocina de Leslie. The movie this month was a movie I had never seen before, Last Holiday. Georgia Byrd, a woman who lives just an average life has a life changing moment when she learns she has only a small amount of time left to live. Georgia regrets not going for her dreams while she had the chance, the dreams of being a chef, the dreams of traveling.. So she cashes in her life savings and goes on a European adventure before she dies. To enter Food ‘n Flix this month, go here to check it out. You have until the 29th!

Georgia seems to have a love affair with the Food Network, with the first dish she makes in the movie being from Emeril Lagasse. I decided that in the spirit of the movie I would make a dish of Emeril’s. This stew was perfect. The flavors were absolutely amazing. For something as simple as stew, I was surprised this could be full of so much flavor. Part of the recipe calls for Essence. I made way too much of the spice mixture just for this stew, so I’ve been including it in every recipe I’ve cooked since. It’s a wonderful combination. If you see me mention  Essence in the ingredients of my upcoming posts, this is what it is!

Beef Stew
(Emeril Lagasse)

3 tbsp olive oil
3 lbs beef, cut into chunks
2 tsp salt
2 tsp Essence (recipe below)
1 tsp ground black pepper
3 tbsp butter
1 lb mushrooms, quartered
2 cups onions, chopped
2 cups carrots, sliced
2 celery stalks, chopped
1 tbsp garlic, minced
4 tbsp all-purpose flour
4 1/2 cups beef stock
4 tbsp tomato paste
1/4 tsp ground allspice
4 cups russet potatoes, chopped
1 cup frozen peas, thawed


1. Set a Dutch oven over medium heat. Add 3 tbsp of olive oil. Season the beef with salt, pepper, and Essence. Add the meat to the pot and cook until brown on each side. Remove the beef and set aside.

2. Add the butter and mushrooms to the pot, and cook until well browned. Add the onions, carrots, and celery and saute until the onions are softened, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 3 minutes. Add the beef stock, tomato paste, allspice, and beef. Bring to a boil. Cover the pot and cook for 30 minutes.

3. Add the potatoes. Recover and cook 30 minutes more.

4. Stir in peas. Remove from heat. Serve over rice or egg noodles.

* serves 6


2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

1. Mix all together thoroughly. 

Spicy Meatballs and Spaghetti

This is the first month I’ve participated in the Crazy Cooking Challenge. Every month a new dish is listed to be created, using a recipe from a blog found elsewhere on this world wide web we surf. This month’s challenge was spaghetti with red sauce. I knew when I saw this that I needed meatballs, because no spaghetti is complete without them. But I didn’t want normal meatballs, I wanted something more! So I surfed the web and found normal meatball recipe after normal meatball recipe. When I stumbled upon Blissfully Delicious however, I changed paces. The Spicy Turkey Meatballs that Yudith made are anything but your traditional meatball. Using prosciutto in her meatballs, she added that spark I was looking for!

Now unfortunately when it came to meatball making night I had forgotten to buy prosciutto. But I did have pastrami, so I decided to use that instead. And also.. stupidly, the ground turkey I was going to use had been in the refrigerator too long and had to make its dissent into the trash. With only the Italian sausage thawed, I decided to just go with it and make sausage/pastrami meatballs.

So while my meatballs may not be exact replications of Yudith’s, they got their inspiration to do something different and be more than a boring ball of meat.

Spicy Meatballs and Spaghetti

1 1/2 cups bread crumbs
1/3 cup milk
1 lb Italian sausage, casings removed
2 oz pastrami, thinly chopped
1/2 cup Parmesan cheese
1/4 cup minced parsley
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 1/2 tbsp olive oil
1 egg, lightly beaten
1 jar marinara sauce
1 lb dried spaghetti


1. Preheat the oven to 400 degrees. Line a baking sheet with foil.

2. Pour the bread crumbs and milk together. Let sit for 5 minutes.

3. In a large mixing bowl, combine the sausage, pastrami, bread mixture, Parmesan, parsley, oregano, red pepper flakes, and salt and pepper to taste. Combine with your hands. Add the olive oil and eggs and mix together well.

4. Roll the mixture into 2-inch-round meatballs and place them on the prepared baking sheet. Bake for 35-40 minutes.

5. Pour the marinara in a large pot. Add the meatballs and bring to a simmer.

6. Cook spaghetti according to the package directions. Drain. Place spaghetti in individual bowls and top with meatballs and sauce.

* serves 3


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Beef Rendang and Coconut Butternut Squash

Julia Roberts is hands down one of my favorite actresses. She’s so natural. She looks natural, she acts natural; I feel like if I knew her in real life we would get along wonderfully. I love watching movies with Julia in them because she adapts to the parts she plays so well. She is absolutely convincing.

For Food ‘n Flix this month we watched the movie Eat Pray Love – hosted by me!

I actually read the book Eat Pray Love before I saw the movie. I loved the book. I was drooling through Italy, I was reminiscent through India (because I went there once and I missed it,) and I felt peaceful through Indonesia. When I found out that a movie was coming out of the book, I was actually disappointed. So much of the time the movie versions of books just don’t quite capture it. But when I found out that Julia Roberts was starring, playing Elizabeth Gilbert, I knew I had to see the movie. I’m really glad that I did see it, because the book truly was captured in the movie. I probably drooled more, felt more reminiscent, and felt more at peace watching the movie than I did reading the book. This is rare. Usually the movie just can’t compare. But in this case, seeing the foods, the sights, and the people really added that element that my mind wasn’t able to fill in when I was reading the book.

The majority of the food in this movie is seen in Italy. I intended at first to make Italian food, because I was literally slobbering while I was watching the movie. With all the pictures of Italian food, I just wanted it all in my belly, from gelato to pizza to spaghetti. But then when it got to India, my mind changed. Indian food is actually one of my favorite cuisines, so it only made sense to make some curry and naan. But then when I got to Indonesia I realized I actually needed to make something that I think Elizabeth Gilbert would have eaten in Indonesia, in the the part of the movie where she really finds herself. It is in Indonesia that Elizabeth is able to fit all the pieces of herself together, to find what makes her happy. Though food wasn’t a huge component of these scenes, it seemed fitting to make a dish representing this part of the movie.

I have no idea what Indonesian food is. I did search the internet a little bit for some information and found that rendang is a ceremonial dish used to honor  guests that originated in Indonesia. Perhaps when Elizabeth visited Ketut he had an honorary dinner for her, with rendang as a dish. I served the rendang with a coconut butternut squash. The flavors melded together beautifully.

Beef Rendang

1/2 onion, chopped
1/3 cup ginger, peeled and sliced
5 cloves garlic, minced
2 tbsp chili garlic sauce
1 1/2 tsp ground turmeric
1 1/4 tsp kosher salt
1/4 tsp ground cinnamon
6 whole cloves
1 anaheim pepper, chopped
1 14-oz can coconut milk
2/3 cup unsweetened flaked coconut
2 tbsp lemon juice
2 tsp sugar
2 lemongrass stalks, crushed
2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
2 cups chicken broth
4 cups cooked rice


1. Place the first 9 ingredients (through the pepper) into a food processor. Add 1/4 cup coconut milk and process until smooth. Spoon the mixture into a bowl and set aside.

2. Place 3 tbsp coconut milk and the flaked coconut in the food processor. Pulse until a thick paste is formed. Set aside.

3. Heat a large pot over medium-high heat. Add the onion mixture and cook for about a minute, stirring constantly. Stir in the remaining coconut milk, lemon juice, sugar, lemongrass, chuck roast, and chicken broth; bring to a boil. Cover and reduce heat to medium-low. Simmer for 1 1/2 hours, or until the beef is tender. Discard the lemongrass. Stir in the flaked coconut mixture and cook for 10 more minutes.

4. Serve the rendang over cooked rice.

* serves 6
* 621 calories per serving (this includes the rice)

Coconut Butternut Squash

1 tbsp olive oil
1 clove garlic, minced
1 tsp ginger, peeled and grated
2 cups butternut squash, peeled and cubed
1/2 cup coconut milk
1 tbsp sugar
1 tbsp lemon juice
1 tbsp fish sauce
1/2 tsp sriacha


1. Heat the olive oil in a pan. Add the garlic and ginger. Saute for about a minute, until fragrant.

2. Add the squash, coconut milk, sugar, lime juice, fish sauce, and sriacha. Cover and simmer for about 30 minutes, until the squash is tender.

3. Remove the squash from the pan and reduce the liquid, until it creates a thick syrup. Pour the liquid over the squash.

* serves 4
* 99 calories per serving

Around The World In 52 Weeks: Coupé Coupé and Yucca Fries

Like I mentioned in my introduction to my journey around the world in 52 weeks, today starts my journey around the world. I’ve invited you all to join my trek across the globe with me. Every week (including this one) I am going to open it up to you guys so you can share your worldly dishes with me. They can be from anywhere!

Guinea is a country in Western Africa and was definitely an adventure for the week! Not only is it likely that I’ll never get to go anywhere in Africa, I also used yucca for the first time ever which was quite an experience. 

Coupé coupé is a dish prevalent throughout Africa, being their version of what we know as barbecue. Originally when I had planned my 52 week journey I had planned to go to French Guinea. Apparently French Guinea doesn’t actually exist anymore, but just because the country borders have changed, the influence that the French have on this region must still be in existence.  The name of the this sandwich, coupé coupé comes from the French word “couper,” meaning to cut or to slice. Traditionally the meat is grilled over hickory wood chips and has a smokey flavor.

Unfortunately, my grill was not yet set up. So rather than fly past this region in West Africa straight to Jamaica (my next week’s adventure,) I decided to make it work and find a way to recreate a barbecue in my oven.  While I’m sure the flavor would be more extreme had I grilled the meat over the wood chips, it was still a tasty sandwich. Also, it would have been better if I hadn’t bought already sliced beef, but had grilled a big chunk. Oh well though.

Additionally, I made yucca fries! I have never used yucca before. I have seen it in the grocery store and have been intimidated by the root. I had no idea how you would prepare it or what it would taste like. The yucca fries however were delicious and actually, I would consider never having french fries again and just replace them completely with these fries. They were crispy on the outside, soft on the inside, and they gave me a reason to pull my deep fryer out from the depths of my kitchen supplies.

Coupé Coupé

3/4 tsp garlic powder
3/4 tsp powdered chicken bouillon
1/8 tsp cayenne
12 oz steak
1 tbsp mayonnaise
half anaheim pepper, cut into chunks
half onion, sliced
1/2 baguette


 1. In a small bowl combine the garlic powder, bouillon, cayenne, salt, and pepper. Rub half of it into the steak.

2. In your broiler brown the steak on both sides.

3. In a roasting dish place 1/4 cup water and the steak. Lower the oven to 350 and cook for a half hour. Remove from the oven, add another 1/4 cup of water, and lower the heat to 250. Bake for 15 minutes.

4. Remove from the oven and check if it’s cooked or not. If not, continue this process checking roughly every 20 minutes. Once done, slice the steak.

5. In a skillet with a little bit of oil, cook the onions and pepper. Slice the baguette down the middle and then in half. Put it in the oven for about 10 minutes.

6. To make the sandwich spread some mayonnaise on one side of the bread. Place the onions, pepper, and steak on the bread to make the sandwich.

* serves 2
* I’m sharing this sandwich with Souper Sundays at Kahakai Kitchen 

Yucca Fries

1 yucca root
vegetable oil for frying


1. Peel and quarter the yucca.  Cut the yucca into smaller, fry size pieces.

2. Boil a pot of water. Once boiling, add the yucca pieces and boil for 10 minutes or until soft.

3. Either in a deep fryer or deep skillet, get your oil sizzling hot and fry the yucca fries in batches for about 5 minutes a batch.

4. Set on a plate covered with a paper towel. Put some salt on the fries.

* serves 2

NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

– You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
– In your post you must  at least mention what cuisine the dish is.
– Email me your recipe at Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

– Make sure to email me by Saturday at 12noon Pacific Standard Time

Swedish Cardamom Meatballs over Orange Mashed Potatoes

After having made Swedish meatballs several weeks ago, when I happened upon this other Swedish meatball variation, I was all over it. While I’ve seen Swedish meatballs served over noodles or by themselves, I decided I wanted to serve them over my favorite mashed potatoes ever. Matt also loves these mashed potatoes which is surprising because he’s usually such a traditionalist with food. These orange mashed potatoes are sweeter than your average mashed potato with a hint of surprise.

The cardamom and the orange paired beautifully together.
It was a meal I wish I had more of.

Swedish Cardamom Meatballs


  • 2 cups bread crumbs
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 egg
  • 1 cup chopped yellow onion
  • salt and pepper to taste
  • 1 tablespoon ground cardamom
  • 1 cup Brummel&Brown, divided
  • 6 cups sliced yellow onions
  • 1/2 cup sugar
  • salt and pepper to taste
  • 3 cups beef broth
  • 2 cups heavy cream
  • 3 tablespoons dry gravy maker mix
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup water
  • 3 tablespoons cornstarch


1. In a large mixing bowl soak the breadcrumbs in milk for 5 minutes. Mix in the meat, eggs, and chopped onion. Season with cardamom, salt, and pepper to taste.  Roll into 1 1/2 inch meatballs.

2. Saute the meatballs in 1/4 cup Brummel&Brown for about 20 minutes.

3. In a separate skillet saute the sliced onions with 1/4 cup Brummel&Brown and sugar, until caramelized about 10-15 minutes. Season with salt and pepper.

4. Remove the meatballs and onions from both pans and set on separate plates and set aside. Deglaze both pans with the remaining 1/2 cup of Brummel&Brown and beef broth. Cook over high for one minute and then combine the contents of both the pans into one.

5. Stir in the cream and caramelized onions into the pan. Season with gravy seasoning, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Mix the water and the cornstarch together and then stir into the sauce. Add meatballs and simmer approximately 20-30 minutes.

* serves 12
* A LOT of calories per serving 😉


I love pasta because it has the capability of turning into so many different types of dishes. From spaghetti and meatballs, to macaroni and cheese, to lasagna, pasta dishes are so transformable. Pasta can also make an easy meal for the quick nights. But it can also provide a fancy meal. Or a warm meal on a cold night. Or a cold pasta salad for a picnic in the summer. What other food is there that is so transformable?

I used my pasta this time in a pastitsio. According to my google scoping, patitsio is a Greek noodle dish. It is created through the combination of noodles, a red sauce, and a bechamel sauce. Cinnamon is also incorporated into this dish which gives it a sweeter flavor than other meat-pasta dishes. This is actually one of my go-to recipes because of the cinnamon giving this pasta dish a different taste than usual.




1/2 lb noodles, cooked
1 lb ground beef
1 medium onion, diced
2 tbsp beef broth
2 tbsp white wine
1/2 can tomato paste
1/4 tsp ground cinnamon
3 tbsp Brummel&Brown yogurt spread
1/4 cup flour
1 1/2 cup milk
pinch of cayenne
2 tbsp Parmesan cheese
2 cloves garlic, minced
1/2 can petite diced tomatoes


1. Preheat the oven to 375. In a large saucepan cook the meat for 6-8 minutes, until no longer pink. Add the onions and garlic, stirring until translucent.

2. Add the broth and wine, and cook until almost all the liquid has evaporated.

3. Stir in tomato paste, tomatoes, cinnamon, and 1 cup of water. Stir and cook until thickened, about 15-20 minutes. Season with salt and pepper.

4. While this is cooking, prepare the cheese sauce. In a medium saucepan, melt the Brummel&Brown over medium heat; whisk in flour until incorporated. Whisk in the milk until there are no lumps.

5. Cook, whisking often, until the mixture is thick and coats the back of a wooden spoon. Stir in the cayenne and Parmesan.

6. Add the pasta to the ground beef. Transfer to a baking dish and cover with the cheese sauce. Bake for 35 minutes.

* serves 6
* 436 calories per serving
* This post is being entered to Presto Pasta Nights, this week hosted by briciole.

Burrito Bake

Despite not having children, I sometimes really enjoy the comfort food that kids enjoy. Things like mac and cheese and spaghetti and meatballs remind me of being a kid. Sometimes though it’s those comforting dishes that I crave. Casseroles are another category of food I would consider in those childhood comforts.

In the Recipe Swap group on MFP Thirstygirl shared one of her family favorites, something I wish I had in my childhood and something that I’m going to continue making into my future. Not only was this dish incredibly easy to make, it really was just.. good. I loved the Bisquick crust, I loved the flavors, and it just made me feel so full.

Burrito Bake

1 lb ground beef
1 cup Bisquick
1/3 cup water
1 can refried beans
1/2 pack taco seasoning
1 cup salsa
1/2 cup cheddar cheese
1/2 cup cotija cheese


1. In a skillet brown the beef. Add the taco seasoning according to the directions on the packet. Set aside.

2. In a separate bowl mix the Bisquick, water, and the refried beans. Spread in the bottom of a greased pie pan.

3. On top of the beans, cover with the beef. Pour the salsa over the top and then top with cheese.

4. Bake for 30 minutes at 350 degrees.

* serves 6
* 394 calories per serving
* shared by Thirstygirl on MFP