I will be the first to admit it… I am a cheater. I didn’t really cheat on anything important in school and I’d never cheat on my husband, but I cheat a LOT around the house. Case and point, my Cheater Chicken Pot Pie. It looks and tastes like it takes a long time to put together, but it really is done in a snap.
- 2-3 Chicken Breasts
- 2 cups of frozen mixed vegetables
- 1 can condensed Cream of Chicken soup
- 1 roll of refrigerated crescent roll dough
- 1 medium onion, diced
- Preheat oven to 400 degrees.
- Chop chicken breasts into small cubes.
- Toss in pan and cook thoroughly.
- Pour in condensed soup, frozen veggies, and onions and heat until bubbling.
- Pour this mixture into a 9×9 baking dish.
- Lay the crescent roll dough over the top.
- Bake for 15 minutes or until dough is done cooking.
- Remove from oven and let sit for 5 minutes before serving.
Update: Unfortunately, we lost a lot of content in the move, so please don’t mind the missing posts and big breaks between posting dates. We will just have to bust some ass to create some more awesome things in the very near future. Thanks for understanding!
Original Message sent March 2014:
I am working on transferring Realistically Domestic to another host today. It may take a couple days to get everything back to normal, so please don’t mind the dust while this construction is going on. This move will bring a LOT of new and fun things and I cannot wait to share it all with you!
I knew I wanted to make tortilla soup this week, so I purchased all of the things I thought I’d need to make it. Well, a few days, and many recipes, later, I ended up using half of the things for other meals. Dumb, I know. I really need to keep better track! So, this recipe ended up being totally off the cuff and it turned out amazing! And so, so easy. I kept thinking about how proud of myself I was with this one as I devoured my bowl at dinner. Yes, devoured.
Cheesy Chicken Tortilla Soup
- 1 lb of chicken (Cut of your choice. I used breasts.)
- 2-12 oz. cans of vegetable or chicken broth
- 1 cup of water
- 3/4 cup of salsa
- 2 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red pepper flakes
- Salt & Pepper
- A couple squirts of Sriracha Hot Sauce, to taste
- 1 green pepper, diced
- 1 yellow onion, diced
- 1 small can of diced green chiles
- 3 cups of shredded mexican cheese
- 3 tbsp butter
- 2 tbsp flour
- 2 cups of milk
- Dice up or shred cooked chicken, seasoned well
- In a large pot, toss onions and green peppers with a little olive oil and cook to soften.
- Put broth, chicken, water, cumin, garlic powder, onion powder, salsa, red pepper flakes, Sriracha, salt, pepper, green chiles into the large pot. Bring to a boil.
- While that heats up, melt the butter in a separate sauce pan.
- Once butter is melted, whisk in flour and stir until well blended.
- Add milk and continue to whisk. If it is too thick, add some of the broth mixture and continue to mix.
- Bring to a boil and add in the cheese. Stir until thoroughly melted.
- Pour the cheese mixture into the soup and stir as you do.
- Turn heat to low/medium and simmer for 45 minutes to 1 hour, stirring regularly.
- Serve with tortilla strips and sour cream.
Who didn’t love sloppy joes as a kid? I think I probably begged my mom to make them on a weekly basis. The messy sandwiches are still a great dinner here and there, but sometimes you want a change. Well folks, this is that change you have been looking for. Seriously, the first time I had these, I was in love. I think you will be, too.
Philly Joes (aka Philly Cheesesteak Sloppy Joes)
- 1 pound of ground beef
- Hoagie rolls, or bread of choice
- 1 cup of beef stock
- 1/2 cup of steak sauce
- 1/2 medium onion, sliced
- 1/2 green pepper (optional, I didn’t have one on hand)
- Salt & Pepper
- 2 tbsp butter or margarine
- 1 tbsp flour
- 1 cup of milk (may find that you need more as you go)
- 2 cups of your choice of shredded white cheese, I used Monterrey Jack
- Start by tossing your onions and green peppers in a pan and cook for about 4-5 minutes.
- Add in the ground beef and cook until browned thoroughly.
- Drain grease and put beef back into pan.
- Add beef stock, salt and pepper, and steak sauce. You can add more if the mix isn’t “Sloppy” enough for you.
- Let simmer while you make the cheese sauce.
- In a separate sauce pan, melt butter completely.
- Whisk in flour and stir until mixed.
- Pour in milk, continue to whisk until bubbling.
- Add cheese and mix until melted. You may find that you need more milk, add little by little until you have a good creamy consistency.
- Serve the meat on toasted rolls, top with desired amount of cheese sauce and enjoy!
Kraut Berok is one of those family favorite that I grew up having at least once a month. No one I had ever known had heard of it before, I had never seen it on a menu anywhere, and I was convinced that this was a family secret until only a few years ago. I was trying to google around and see where this recipe came from and really learned a lot!
Apparently, Kraut Berok is a German meal that is actually a pastry stuffed with cabbage and meat. We never did it that way! We always made a nice cabbage and meat mixture, but topped it with drop biscuits and baked it. It is honestly one of my favorites and is so easy to customize it is insane. It is also one of the cheaper meals I make on a regular basis. I hope your family like it as much as mine! If you add it to your regular rotation, let me know!
Realistically Domestic’s Kraut Berok
- 1.5 pounds of ground beef (your choice of selection)
- 1 head of cabbage
- 1 yellow onion
- ~10 large button mushrooms
- 5-6 shakes of Worcestershire sauce
- Salt & Pepper
- 2 1/2 cups Biquick baking mix (or off-brand)
- 3/4 cup Milk
- Preheat oven to 400 degrees
- Begin browning by browning your beef in a large pot
- Add Worcestershire sauce, salt and pepper
- Toss in the mushrooms and onions early in the browning process
- Once cooked, toss in the cabbage
- Lower heat to simmer, cover, cook until cabbage is soft
- Pour entire mixture into a dutch over (or whatever you have for cooking in the oven)
- Mix Bisquick and milk to create a messy dough
- Spoon drop dough onto the top of the cabbage and meat mixture
- Cook, covered, in oven for 20 minutes
- Uncover and cook to brown the biscuits, approx. 5 more minutes
- Dish up and enjoy!
Tips: My husband like to add hot sauce to this right before eating. If you want it to be a little less dry, I have successfully used cream of mushroom soup and/or sour cream. Feel free to mix in whatever you’d like. My mom never made it with mushrooms, but that was an addition I made a few years ago and loved it.
I am a BIG breakfast for dinner fan and usually make it at least once a week. My go to recipe is a breakfast casserole, but I decided to change it up a bit this week and turn it into more of a breakfast casserole bread. It is super easy and ridiculously delicious. This is definitely being added to my Christmas morning list. I hope you enjoy it as much as I do!
Breakfast Casserole Bread
- One tube of seamless crescent rolls, or bread dough of choice.
- 6 large eggs
- Sausage of choice, I use crumbled Old Tennessee
- 1/4 cup Milk
- 1/4 cup parmesan cheese separated
- 1/2 cup shredded cheddar cheese separated
- 4 large mushrooms
- 1/4 frozen spinach
- 1 tsp butter or margarine
- Preheat oven to 400 degrees
- Lightly oil (I use olive oil, but any would work) bread pan
- Place Crescent roll dough into pan and drape over edges to leave open for adding filling
- In a frying pan, heat up sausage to fully cooked
- While that is cooking, mix the eggs, milk, Parmesan cheese, salt and pepper
- Remove sausage, drain grease and place on paper towel to absorb remaining grease
- In same pan, melt butter and saute spinach and mushrooms
- Once those are cooked, add the egg and cook to halfway done, do not cook all the way. You want them runny so that everything binds together in the bread, but cooked enough that it cuts down on cook time in the oven.
- Pour the egg mixture into the crescent roll, top with sausage and shredded cheese.
- Fold the crescent roll lightly around the filling, sprinkle remaining Parmesan and shredded cheese, cover pan with foil and cook for 30 minutes.
- Uncover and cook for another 5-10 minutes until golden brown on top.
- Set aside and let cool for 10 minutes before eating.
Just typing this makes me with I had leftovers to eat! Let me know how you like it, or if you try any variations. I’d love to hear your ideas!